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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.