Recipe

Glazed Baby Back Ribs With Plum Sauce And Cilantro Potato Salad

Ingredients

Preheat the oven to 375?F.
Combine the plums, shallots, garlic, stock, ketchup, molasses, honey, vinegar, soy sauce, mustard, 1 teaspoon of the salt, and 6 turns of the pepper in a medium saucepan over high heat and bring to a boil. Reduce the heat and simmer, stirring occasionally, for 15 minutes. Remove from the heat and purÈe in a food processor. Makes 2 2/3 cups.
Place the ribs in a large stockpot with 4 quarts of the water, the Creole Seasoning, crab boil, bay leaves, and 2 teaspoons of the salt. Bring to a boil and cook over high heat for 10 minutes.
Remove the ribs from the pot and place on a rack in a large roasting pan. Brush on the glaze to coat. Sprinkle with the remaining 1 teaspoon salt, using 1/4 teaspoon for each side of each rack, and the remaining 12 turns pepper, allowing 3 turns for each side of each rack.
Roast, turning and basting every 10 to 15 minutes, until dark brown, crusty, and caramelized, for about 1 hour 25 minutes. Remove from the oven. When cool enough to handle, cut into individual ribs.
While the ribs are roasting, prepare the Cilantro Potato Salad, and refrigerate until the ribs are ready.
To serve, arrange 4 to 5 ribs on each plate, with a generous cup of the Cilantro Potato Salad.