Smoked Pork Ribs with Spicy Wild Plum Glaze
January 19, 2024 • 0 comments
Dave the Bird Man's Amazing Rib Recipe! What I love about this recipe is that you can essentially source all of the ingredients from your own garden if you wish. A homemade hot sauce, homemade wild plum jam, homemade ACV and garden green onion and cilantro are all ways to up level this recipe and feel like a true pioneer!
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (2 lbs) Pork Spare Ribs
- (2 Tbsp.) Sriracha Sauce
- (2 Tbsp.) Unsalted Butter
- (1/2 Cup) Wild Plum Jam
- (1/2 Cup) Apple Cider Vinegar
- (Generous Amount) Himalayan Salt and Black Pepper
- (To Garnish) Sliced Green Onions and Fresh Cilantro
Directions
- The night before you smoke the ribs, season them aggressively with salt and pepper, then refrigerate overnight. The next day, preheat an oven to 250, then put the ribs in a baking dish with ½ inch of water, cover, and bake for 1.5 hours, this is so make sure the ribs don't dry out while smoking.
- Remove the ribs, then smoke at 250 for another 1.5 hours or until tender, then remove and cool. The meat should release from the bone, but shouldn't fall apart.
- From here the ribs can be made ahead of time, frozen, or chilled until needed. Chilling the ribs after cooking is key for portioning, as fresh out of the smoker, they might be too soft and could fall apart. Cut the ribs into single bone riblets.
- Meanwhile, whisk together equal parts wild plum jam and apple cider vinegar, then mix in some of the hot sauce to taste. Warm up the plum mixture in a large saute pan big enough to accommodate the ribs.
- Meanwhile, heat the ribs up in a preheated oven until hot throughout. When the sauce is hot, stir in the butter, whisking to emulsify the sauce, then add the ribs, turning over to coat in the sauce. Remove the ribs to a plate, garnish with the green onions and cilantro if using, and serve.
