the rib love affair...

Americans love ribs, and rightfully so. They're definitely onto something. I think I ate ribs about 3 times in 35 years before moving to Canada and then later the US. Some corn pudding, a baked potato, a simple tossed salad to serve with some ribs cooked to perfection on the barbie and HELLO! You have yourself one hell of a fabulous meal. I've made ribs several ways since adopting America as my home, this is my last attempt and it certainly won't be my last. Serve these delectable morsels with a good beer from one of your local boutique breweries. 

sticky plum and chili ribs

4 lbs (2kg) racks pork ribs

4 garlic cloves, coarsely chopped

1/4 cup sliced ginger

1 cup packed brown sugar

1 cup malt vinegar

3 cups water

1 1/2 cups plum sauce

1 tablespoon crushed dried chilies

Cut rack of ribs in half if necessary to fit into large pot. Combine ribs, garlic, ginger, sugar, vinegar and water in a large pot. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for 30 minutes. Drain and reserve 1/3 cup of the cooking liquid.

Heat the barbecue to medium and grease the grill.

Combine the plum sauce, dried chilies and reserved cooking liquid in a large shallow dish. Add the ribs and turn to coat. Cook the ribs on the barbecue, brushing with sauce, for about 15 minutes, turning and basting constantly, until glazed and sticky. Cut the ribs into sections to serve.Serves 4.

This beautiful photo was taken by my friend Bruce Nimmer of Bruce Nimmer photography in Minneapolis using direct sunlight.