Ingredients:
6 plums or 6 oz. plum jam
1/4 cup fresh ginger, grated
3 garlic cloves, minced
6 oz. hoisin sauce (in the Asian section of most supermarket)
1 cup brown sugar
1/4 cup soy sauce
1 piece star anise
1 ancho chile*
1/4 cup cider vinegar
1 rack baby-back pork ribs (or any rib cut)
* ancho chile [AHN-choh] This broad, dried chile is 3 to 4 inches long and is a deep reddish brown. It ranges in flavor from mild to pungent. The rich, slightly fruit-flavored ancho is the sweetest of the dried chiles. In its fresh, green state , the ancho is referred to as a poblano chile.
Preparation:
Combine all ingredients (except ribs) in a saucepan. Star anise can be found in the fresh spice section of the local supermarket, but if it is unavailable, just omit. Ancho chiles come dried, so reconstitute them by soaking them for 20 minutes in water that has been brought to a boil (soak in a separate dish, not over heat). Remove the stem and seeds from the chiles and chop, then add to other ingredients.
Cook the sauce over medium heat for 20 minutes, then allow to cool completely. Line a baking dish with aluminum foil, add the ribs, then cover ribs on both sides with sauce. Allow ribs to marinate for one hour, then cover with aluminum foil and bake in a 375 degree oven for 90 minutes.
Guests Jamie Gwen
Food Expert / Chef / "Goddess of Grub"
E-mail:
jamie@chefjamie.com
Website:
www.chefjamie.com
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