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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Chef's Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice. | 2. For the Plum-Ginger glaze: | 3. Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai cchiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly. | 4. Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature. | 5. For the ribs: | 6. Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer. | 7. Preheat grill to medium-high heat and preheat oven to 425 degrees F. | 8. Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made. | 9. Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes. | 10. Heat the grill to high. | 11. Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
canola oil	3	tablespoons		371.28	0.0	0.0	42.0
shallot	3		chopped	345.6	80.64	12.0	0.48
garlic clove	3		chopped	806.9352	0.0	179.5204	4.5333
thai chile	2		seeded chopped	806.9352	0.0	179.5204	4.5333
ginger	3	tablespoons	chopped	19.2	4.2648	0.4368	0.18
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
cinnamon	1	teaspoon	ground	-	-	-	-
star anise	2			806.9352	0.0	179.5204	4.5333
purple plum	8		ripe pitted chopped	1224.4678	329.4117	11.6474	0.2987
plum juice	1	cup		806.9352	0.0	179.5204	4.5333
hoisin sauce	1/4	cup		140.8	28.2112	2.1184	2.1696
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
honey	1/4	cup		-	-	-	-
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
ginger	3	tablespoons	powdered	19.2	4.2648	0.4368	0.18
water	1	cup		0.0	0.0	0.0	0.0
water	4	cups		0.0	0.0	0.0	0.0
soy sauce	2	cups		16.96	1.5776	2.6048	0.1824
ginger	1/4	cup	chopped	19.2	4.2648	0.4368	0.18
black peppercorn	1	tablespoon		806.9352	0.0	179.5204	4.5333
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
black mustard seed	1	tablespoon		806.9352	0.0	179.5204	4.5333
salt black pepper			ground	806.9352	0.0	179.5204	4.5333
olive oil				-	-	-	-
pork rib	2			806.9352	0.0	179.5204	4.5333
green onion			sliced	-	-	-	-
paprika	1/2	cup		155.664	29.8025	7.8053	7.1153
mustard	2	tablespoons		1.89	0.3269	0.2002	0.0294
star anise	2	tablespoons	ground	806.9352	0.0	179.5204	4.5333
ginger	2	tablespoons	ground	19.2	4.2648	0.4368	0.18
black pepper	1 1/2	1/2	ground	8.6595	2.2063	0.3585	0.1125
allspice	1	tablespoon	ground	15.78	4.3272	0.3654	0.5214
kosher salt	1	tablespoon		806.9352	0.0	179.5204	4.5333
red pepper flake	1	tablespoon	ground	806.9352	0.0	179.5204	4.5333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.