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1
Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
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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.
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3
Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
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4
Set up your grill for indirect cooking, about 250 to 300 degrees F.
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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.
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6
Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
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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.
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8
Remove from heat, add the green onion and let cool slightly; puree in a food processor.
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9
Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
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10
Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
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11
Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
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12
Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.
