Ingredients
- 4 pounds pork spareribs
- 1 17 oz can whole purple plums
- 1 small onion, cut up
- 1/4 cup chili sauce
- 2 tablespoons brown sugar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 3 large peaches
- 3 large plums
- preserved ginger in syrup
- 1 tablespoon butter or margarine
Preparation
Step 1
cut pork spareribs into 2 rib portions. In 8 quart saucepot or Dutch oven, cover spareribs with water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 hour or until spareribs are fork tender. Remove ribs to platter; cover and refrigerate.
Prepare outdoor grill for barbecuing.
Meanwhile, drain canned plums; discard pits. In blender at medium speed or in food processor with knife blade attached, blend plums, onion, chili sauce, brown sugar, mustard, and salt until mixture is smooth.
Cut each peach and plum in half; discard pits. Mince enough preserved ginger to measure 2 tablespoons. In small metal handled saucepan, place butter, minced ginger, and 2 tablespoons syrup from ginger.
Place cooked spareribs on grill over medium heat; cook 20 minutes or until heated through, turning ribs often and brushing with plum sauce frequently during last 10 minutes of cooking. Meanwhile, place saucepan with ginger butter on grill; heat until butter melts. Arrange peaches and plums, cut side down, on grill with ribs. Brush some ginger butter on fruit; cook 5 minutes. Turn fruit cut side up. Cook 5 minutes longer or until fruit is tender, brushing frequently with butter.