Plum Sauce

396.  Summer bbq is a favorite for our family and ribs on the grill tops the list.  Last year I ventured into creating a blackberry bbq sauce for ribs and we loved it.  So, last week when plums began to come into harvest in California, I was fortunate to be the receiver of several pounds of fresh picked plums.  Several cups of small wild plums and several pounds of red plums.  Ribs were on the menu for Father's Day and a Plum BBQ Sauce was in the works.  Here is my process and recipe...

The consistency of the sauce will thicken the longer you simmer it.  You want it to be thick enough to stick to the ribs.  

The flavor was tangy, fruity and savory and complemented the ribs very well.  Serving this sauce with goat cheese or blue cheese on a salad or stuffed in a mushroom was perfect.  This experiment payed off so well.  Thanks Teri for the plums!!

"When the old plum tree blooms, the entire world blooms."

~ Ancient Proverb

"The rose is a rose, and was always a rose. But the theory now goes that the apple's a rose, and the pear is, and so's the plum, I suppose.  The dear only knows what will next prove a rose.  You, of course, are a rose - but were always a rose."

~ Robert Frost

Blackberry Balsamic BBQ Ribs

380.  Blackberries are ripening right now and we foraged for them today.  We picked roughly 5 quarts of these "black beauties".  They were somewhat sweet but there was that lovely tang to them as well. This is antioxidant heaven!  So I froze  several bags full but made sure we used them for a special dinner.
With ribs on the menu, I decided to make a Blackberry Balsamic BBQ sauce and use our fabulous blackberry balsamic from Lucero's Oil. (Which, I am sad to say, Luceros has gone out of business.)

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The flavor was outstanding!  And this was a stunning recipe both in flavor and presentation.

I also used blackberries on our salad and drizzled with blackberry balsamic and olive oil.  This was a lovely compliment along with a side of whipped cheesy sweet potatoes.

So if you see blackberries along the side of the road...don't just drive by, stop and pick some for your dinner tonight or to toss on the top of your yogurt for breakfast.

"So it is with blackberries.  If you pull too hard, you may get the berry but you will lose the sweetness of it.  On the other hand, if you leave it, it may be gone the next time you come by.

Each person must find this point of equilibrium for himself."

~  Robert Finch, "Death of a Hornet"

Barbeque Ribs Anyone Can Make!

104. Prepare to be delighted!!! This Barbeque Rib recipe is so stinkin' easy but the bold flavors will knock your socks off...can you tell I've been watching Guy Fieri lately. I was always afraid to try ribs because I had heard so many stories of how difficult and lengthy the process is. I watched Alton Brown make BBQ Ribs once and it takes him 3 days...nope...not for me!

Till I tried this recipe...what a breeze...I just roast them the night before and sauce them and grill them right before the meal.

This recipe comes from my beautiful friend Heidi. She made these ribs for a party and I fell in love. She was gracious to share her recipe.

Sticky Sweet Ribs

2 racks pork back ribs, about 4 pounds (Costco is best bargain! in NY)

1 1/2 cups barbeque sauce, plain

1/4 cup pancake syrup, maple

1/4 cup brown sugar

4 tablespoons white vinegar (I used apple cider vinegar once and white balsamic once...both tasted fantastic!)

McCormick’s Grill Mates Montreal Steak Seasoning, enough to cover ribs

(I used this brand and they were delicious.)

Steps

Mix barbeque sauce, maple syrup and brown sugar, set aside (u can add more syrup/sugar if desired; also, u can add herbs to make it spicy or savory, but not needed) I doubled the recipe so there would be extra after you grill them.

Preheat oven to 400 degrees

Place ribs in their racks(I just mean do not cut them) w/meat side up, bones down, in a large baking/casserole dish or roasting pan. (My pan isn't long so I will cut off several ribs and place under the rack of ribs...they tend to be more tender =-)

Shake Montreal Steak Seasoning all over meat-side of ribs, enough to evenly cover

Pour vinegar into bottom of dish or roasting pan, with ribs and cover tightly with aluminum foil.

Bake about 90 minutes or until very tender (I never have to do more than 90mins)

Remove from oven and carefully lift off tin foil - watch out for steam- OUCH! 

The ribs are now fully cooked and just need to be 'sauced' finished'

Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce

Cook until they start to develop grill marks, and turn over - now baste the top

You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do

Give 'em one extra baste after they've been removed, just before you serve them.

We made these and took them to a picnic on Labor Day...what a treat!

"Whether the weather be fine

Or whether the weather be not

Whether the weather be cold

Or whether the weather be hot

We'll BBQ in all the weather

Whatever the weather

Whether we like it or not."

~ Old Saying