Serves: 4
Total Calories: 2,069

FOR THE MARINADE:
1 cup fresh pineapple juice
1/2 cup finely chopped yellow onion
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons thinly sliced fresh ginger
2 teaspoons minced garlic

4 pounds pork baby back ribs, about 2 to 3 slabs

FOR THE GLAZE:
2/3 cup firmly packed dark brown sugar
1/4 cup dry sherry
2 tablespoons red wine vinegar
2 tablespoons soy sauce
1 teaspoon hot dry mustard, powder
1 pound plum (4 large), pitted and quartered

Asian sesame oil
kosher salt

TO MAKE THE MARINADE: In a medium saucepan combine the marinade ingredients and bring to a boil. Remove from the heat and allow to cool.

Place the ribs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 8 to 12 hours, turning occasionally.

Remove the ribs from the bag. Strain the marinade and reserve 1 cup for use in the glaze.

TO MAKE THE GLAZE: In a large saucepan combine the reserved marinade with the glaze ingredients. Bring to a boil and simmer over medium heat, stirring occasionally, until the plums are falling apart and the liquid has thickened, about 40 minutes. Remove form the heat Strain the glaze, pressing it through a sieve. Reserve 1/2 cup of the strained glaze to serve with the ribs use the rest for basting the ribs.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush with sesame oil and season with salt. Grill, rib side down over Indirect Medium heat until the meat is very tender and has pulled back from the ends of the bones, 1 1/2 to 2 hours. During the last 20 minutes of grilling time, baste with the glaze. Remove from the grill and allow to rest for 5 to 10 minutes before slicing into portions. Serve warm with the reserved glaze.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 2,069
Calories from Fat: 0

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Pork
Adobo Pork Steaks With Peach Salsa
All-American Pork Chops With Homemade Applesauce
Aloha Grill-Roasted Pig
Baby Back Ribs With Spiced Apple-Cider Mop
Bratwurst Wraps
Butterflied Tenderloin With Rice Salad
Caribbean Tenderloin With Black Bean Salsa
Cedar-Smoked Pork Loin With Pineapple Salsa
Christina's Green Chile
Classic Bratwurst With The Works
Country-Style Pork Ribs With Red Wine Vinegar Sauce
Country-Style Pork Ribs With Soft Parmesan Polenta
Disappearing Tenderloin With Pico De Gallo
Double-Shot Blade Steaks
Easy Southern-Style Spareribs
Everybody's Favorite "Dry" Ribs
Grilled Ham Sandwiches To Feed Whole Town
Grilled Ham With Jack Daniel's Mop
Hickory Chops With Red-Eye Barbecue Sauce
Jerk Pork With Two Chutneys
Kansas City-Style Baby Back Ribs
Kansas City-Style Spareribs
Mango Tango Pork Chops
Maple-Glazed Pork Chops With Succotash Salad
Mesquite Pork Steaks With Ancho Chile BBQ Sauce
Miss Betty's Best-Ever Bratwurst
Pacific Island Pork Kabobs
Pantry Pork Chops
Plum-Glazed Baby Back Ribs
Pork Burgers With Grilled Pineapple
Pork Chops Smothered In Red Gravy
Pulled Pork Barbecue With Hot Pepper Vinegar Sauce
Pulled Pork Sandwiches With West Carolina Barbecue Sauce
Rotisserie Ham With Sweet Georgia Chutney
Sonora-Style Green Chile Pork Burritos
Southwest Ham Steaks
Sweet 'N Sassy Chinese Ribs
Tenderloin Wrapped In Pancetta
Tuscan Pork Loin