Lunchbreak: Smoked pork ribs with plum BBQ sauce from The Barrelhouse Flat

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The Barrelhouse Flat
2624 N. Lincoln Avenue
(773) 857-0421

Smoked Pork Ribs with Plum BBQ sauce

5 # of pork back ribs
1 cup kosher salt
1 cup brown sugar
1/2 cup togarashi blend (available at asian grocers or online)
electric or charcoal smoker
soaked wood chips

Mix the salt, brown sugar and togarashi together. Generously rub the ribs all over with seasoning mix, place in the cooler and allow to rest 12-24 hours. Rinse off the cure, place uncovered in the cooler for 4-12 hours. Bring your smoker to 200 degrees fahrenheit, add the ribs and soaked chips, cook for roughly four hours or until the ribs are tender throughout. If using immediately garnish with sauce, if not cool, then wrap, they will keep in the fridge for several days.

Plum BBQ Sauce

5 pounds black plums
1 Tablespoon kosher salt
1 Tablespoon sugar
1 Tablespoon vegetable oil
1 medium yellow onion, thinly sliced
3 garlic cloves, thinly sliced
1 star anise pod
1/4 teaspoon whole fennel seeds
3 whole cloves
8 whole allspice berries
1 teaspoon red chili flakes
1 750 ml bottle of dry red wine
1 1/2 cups white sugar
1/2 cup sriracha sauce
1/3 cup apple cider vinegar
salt to taste
4×4 length of cheesecloth
6 inch length of butcher’s twine

Wash the black plums, remove and discard the pits, then cut the plums into quarters. Toss the quartered plums with the tablespoon of kosher salt and tablespoon of sugar, allow to macerate for 30 minutes. Wrap the star anise, cloves, fennel and allspice in cheesecloth and tie with butcher’s twine to make a sachet. Meanwhile, place the onions in a saucepan on medium heat and sweat down in the vegetable oil. When the onions have softened and turned translucent, but not yet colored, add the garlic and chili flakes, continue cooking roughly another ten minutes. Drain the macerated plums and add them to the onion mixture, cook for another 5 minutes, stirring often Add the red wine to the onion/plum mixture, along with the sachet and sugar, bring this mixture to a boil, then reduce to a simmer. Cook on low heat until the sauce has reduced by roughly two thirds, discard the sachet. Cool until room temperature and puree in a food processor or blender, add the sriracha and cider vinegar, season to taste with salt. This sauce will keep several days if cooled quickly and stored in the refrigerator.

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