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    Caribbean-Asian Glazed Ribs


    Source of Recipe


    Chef Mark Bolan, Tomato Palace, Columbia, MD

    List of Ingredients




    ASIAN Glaze:
    12 ounces plum sauce, see note
    4 ounces pineapple juice
    3 ounces soy sauce
    2 teaspoons minced garlic
    1 teaspoon ground ginger
    1 teaspoon black pepper
    1 teaspoon crushed red pepper
    2 teaspoons kosher salt, see note
    13/4 cups sugar

    Mango Relish:
    1 mango, diced
    1/2 cup red bell pepper, diced
    1/2 cup red onion, diced
    1/2 cup parsley, chopped
    1/4 cup rice wine vinegar, see note
    1/4 cup olive oil
    2 limes, juice of
    2 tablespoons sugar
    salt and pepper to taste

    Recipe



    Cook’s Note: Plum sauce and rice wine vinegar are found in the Asian section of most supermarkets. Kosher salt is a coarse salt used for cooking; regular salt may be substituted.
    For glaze: Combine all ingredients in medium saucepan and simmer on medium-low heat for 20 minutes, stirring frequently.

    For ribs: Boil ribs in a solution of water, salt and pickling spice for 45 minutes or until able to pierce easily with fork. Place ribs on grill and baste with glaze until done.

    For relish: Combine all ingredients and refrigerate until ready for use.


 

 

 


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