Amazing Grilled Plum Jam Pork Ribs recipe is a sweet spin on a classic dish. Most of the cooking is done indoors, but the plum jam sauce does wonders on the grill!
Jason’s dad makes the most incredible ribs! I remember going to his house when we were dating, and his dad made these ribs, and I just couldn’t get enough of them. I wanted to lick my fingers, but figured that might not make the best impression with them! Ok, that sounds really wacky, but I assure you, it is 100% true.
When I found out how easy they were to make, they earned a spot in our family recipe book.
🧑🍳 Ingredients
Plum jam isn’t always easy to locate, but I have the most luck finding it at stores like Homegoods, TJMaxx or Marshalls. Whole Foods carries a couple of brands, and Amazon is always there for us in a pinch. The good news is that you will forget all about the hunt for the jam after you take your first bite. I promise!
If you not a huge fan of plums, substitute the plum jam with cherry, raspberry, or even blueberry jam. It is the natural fruit sweetness that makes this a recipe for the ages.
🐖 Preparation
Step One: Boil the boneless ribs until the ribs are done. This will take about 45-60 minutes. Skim off the fat and remove the ribs from the boiling water. Ribs are considered done when the internal temperature reaches 145 but they can be tough. If you keep boiling them to at least 190, the meat will fall off of the bones and be extremely tender. Don’t rush the process!
Step Two: Mix a jar of plum jam with one tsp of ginger and brush jam over the ribs before placing them on the grill.
🔥 Grilling Instructions
Step One: Set up the grill for direct heat at 400 degrees. Because the ribs are already cooked, this process is just to caramelize the sugars in the plum jam sauce and create that delicious glaze. If you try to cook this at a lower temperature, you will run the risk of the ribs drying out. Keep the temperature hot and direct and you will have a melt-in-your-mouth meal!
Step Two: Place ribs on the grill and cook 5-10 minutes for each side. This is one of the rare times that you can “double dip” your dipping brush into the sauce many times to make sure you have this fully coated since the ribs are 100% cooked before you put them on the grill to finish them off.
Side Dishes
Grilled Sweet Potatoes – Wrap those sweet potatoes in some foil and grill them for an amazing side dish. This is an extremely easy recipe.
Grilled Carrots – The balsamic vinegar provides a fun tangy surprise that complements the sweetness of the carrots. Best of all, it grills in just a couple of minutes!
Grilled Baby Potatoes – Is there anything better than a rich garlic butter? These baby potatoes cook extremely fast and the butter sends them over the top!
Grilled Plum Jam Pork Ribs
Ingredients
- 1 jar Plum Jam
- 1 tsp Ginger ground
- 2 lbs Pork Ribs boneless
Instructions
- Boil pork ribs on stove top for about 45 minutes for internal temperature of 145. Cook longer for the internal temperature to reach 190.
Prepare the Sauce
- Melt the plum jam and the ginger together in a bowl in the microwave for 60-90 seconds to create a sauce.
- Brush the jam mixture over the ribs after they have come off the stove.
Grill the Ribs
- Place ribs on a direct heat grill at 400 degrees for 5 – 7 minutes on each side until the glaze becomes caramelized.
- Keep brushing ribs as you flip them over until you have layered them several times and used all the jam mixture.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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