Jul 21 2012
Struttin’ With Some Barbecue
Satchmo? Check. Spare ribs? Check. Sweet tart barbecue sauce? Check. Hot grill? Check. Everything’s in place to create a memorable Saturday feast with some good friends.
Those of you who regularly read this blog know what we have recently been cursed blessed with a large crop of delicious plums, and that I have been hard at work preserving them into jam, ice cream, vodka (that one’s for another post) and plum butter.
I love fruit butters. They are in essence a (not too) sweet fruit compote that is cooked down over a couple of hours to a spreadable consistency. Apple butter is perhaps the best known of them all, but any stone fruit works equally well (apricot butter is one of the great ones). I searched around the web for a recipe that would appeal to me, and I stumbled on Martha Stewart’s; I was attracted by the addition of cinnamon and cardamom, and the results are truly stunning. The plum butter is a delight for both eyes and taste buds. It is wonderful on plain toast, or mixed in with some Greek yogurt, or just by itself straight out of the jar.
Loverly
In addition to being great for breakfast, it also makes the best base for a lightly sweet yet tangy barbecue sauce. The heat of the grill will caramelize the sauce and give it a beautiful color and finish. It smells fantastic and tastes even better. The plum flavor really comes through – no comparison with the plum sauce (hoisin) you can find in stores. Pair it with pork spare ribs, for a better-than-good summer grilling treat. Here’s how:
Spare Ribs With Plum Glaze
For the glaze
1/2 cup plum butter
2 Tbsp tamari sauce
2 Tbsp sherry
dash sherry vinegar
cayenne pepper to taste
Season the ribs with salt and pepper. Precook them on a baking sheet in a 300F oven for about 2 hours, or until the meat starts to fall off the bone. Remove from oven.
Pre-heat your grill to about 450F. Brush the glaze on both sides of the ribs, and place on the grill. Keep basting with glaze, and turn the ribs every 5 minutes or so, taking care not to burn them. When the sauce has lightly caramelized on the meat, remove from heat and serve, with some extra plum sauce on the side.
Serve with some chilled rosé and an assortment of salads.
Yes, it was *that* good.
So good, in fact, that there is none left. *sigh*
Up next: Vodka and plums – na zdrowie!
