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Baby Back Ribs With Plum Glaze

8 fresh plums, peeled, pitted, and diced
12 whole oven-roasted shallots
2 tbsp. minced garlic
2 cups chicken stock
1/2 cup ketchup
1/4 cup molasses
6 tbsp. honey
3 tbsp. plus 1 tsp. of distilled white vinegar
2 tbsp. soy sauce
2 tsp. dry mustard
salt and black pepper
2 (3 to 4 pound) racks of baby back ribs, trimmed of excess fat
1 tsp. Creole Seasoning, or to taste
2 tbsp. liquid crab boil
4 bay leaves

Make glaze: Combine plums, shallots, garlic, stock, ketchup,
molasses, honey, vinegar, soy sauce, mustard, 1 tsp. of salt and
a turn of pepper in a medium saucepan. Bring to a boil over high
heat. Reduce heat to medium and simmer, stirring occasionally, for
15 minutes. Transfer to a food processor and puree until smooth.
(Makes 2 to 3 cups.)

Heat oven to 375 degrees. Place ribs in a large stockpot and cover
with 4 quarts of cold water. Add Creole Seasoning, crab boil, bay
leaves, and 2 tsp. of salt. Bring to a boil over high heat and cook
for 10 minutes.

Place a rack in a large roasting pan. Drain ribs and season them
on all sides with remaining salt and 12 turns of pepper. Brush
with glaze to coat. Place ribs on rack and bake, turning and basting
every 10 to 15 minutes, until dark brown, crusty, and caramelized,
about 1 hour and 25 minutes. When cool enough to handle, cut into
individual ribs. Serve 5 ribs per plate.

Yield: 4 servings

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