Meats & Fish
Dry rub::
3 Tbs Allspice
3 Tbs Brown sugar
3 Tbs Garlic powder
1 Tbs Kosher salt
1 tsp Ground nutmeg
1 tsp Ground cinnamon
1 tsp Thyme
1 tsp Dry mustard
6 lbs Pork ribs
Plum sauce::
1/2 cup Plum jam
1/2 cup Distilled white vinegar
1/2 cup Ketchup
1/4 cup Honey
2 Tbs Minced garlic
4 Tbs Lime juice
1 Tbs Minced sweet onion
1/2 cup Plum wine
'Gluten-Free Plum Barbecued Baby Back Ribs', http://www.livingwithout.com.
Prepare dry rub by combining all ingredients, except the ribs, in a medium bowl. Stir until thoroughly blended.
Using hands, massage dry rub on both sides of the ribs until they're evenly coated. Cover with plastic wrap and refrigerate overnight to let the flavors settle in. Remove from frig at least an hour before cooking to allow ribs to reach room temperature.
For baby back ribs, smoke for ~1.5 hours at about 200°F, or roast in a 200°F oven for ~1.5 hours. Internal temperature should be about 170°F when done with the grill in the next steps, so advance to the next step at an appropriate temperature, say, 150-160°F.
To make plum sauce, combine all ingredients, except plum wine, in a saucepan over medium heat until sauce boils.
Add plum wine and simmer 5 minutes. Remove from heat and let cool to room temperature.
Heat grill to medium or medium-high.
Brush ribs with plum sauce and place them on preheated grill. Turn ribs every 10 minutes while brushing with additional plum sauce. Cook for 30 minutes. When done (but not overdone), you should be able to grasp each rack in the middle with tongs and the rack should droop about 45° on each side.