- 8 peeled fresh plums, pitted and diced
- 12 whole Roasted Shallots
- 2 tablespoons minced garlic
- 2 cups Brown Chicken Stock
- 1/2 cup ketchup
- 1/4 cup dark molasses
- 6 tablespoons honey
- 3 tablespoons plus 1 teaspoon distilled white vinegar
- 2 tablespoons soy sauce
- 2 teaspoons dry mustard
- 4 teaspoons salt
- 18 turns freshly ground black pepper
- 2 racks baby back ribs, trimmed of excess fat (3 to 4 pounds each)
- 1 teaspoon Emerilís Creole Seasoning
- 2 tablespoons liquid crab boil
- 4 bay leaves
- 5 cups Cilantro Potato Salad
- 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.
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