Grilled Baby Back Ribs With Asian Plum Sauce

1. 1

   Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.

2. 2

   In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.

3. 3

   Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.

4. 4

   Set up your grill for indirect cooking, about 250 to 300 degrees F.

5. 5

   Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.

6. 6

   Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.

7. 7

   Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.

8. 8

   Remove from heat, add the green onion and let cool slightly; puree in a food processor.

9. 9

   Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.

10. 10

    Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.

11. 11

    Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.

12. 12

    Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.

* Per serving · 4 servings · Values may vary.