Jam-Glazed Spare Ribs Recipe

15 lbs. of boneless, skinless organic chicken thighs – 60 total servings

Approx. 5 lbs. of premium chicken breast strips

1.12-lb. bag of chicken and veggie snacks in a hot, spicy flavor

Approx. 3-lb. pack of rich, delicious boneless thighs ― portioned in three 1-lb. pouches

3-lb. richly marbled and flavorful striploin roast

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

14-oz. juicy and flavorful ribeye steak

Two individual fully baked rich and decadent chocolate cakes

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1-lb. bag of peeled and deveined tail-on jumbo shrimp

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

A 10-ounce flat iron steak

Approx. 3-lb. pack of meaty and delicious boneless thighs ― portioned into three 1-lb. pouches

1-lb. tray of green bean almondine ― up to 4 servings

Four 5-oz. creamy and cheesy twice baked potatoes

Two individual fully baked flaky and delectable apple and fruit pastries

12 lbs. tender, juicy organic chicken breasts

A 10-ounce flat iron steak

Three 1-pound packs of 100% pure Angus ground beef

4 packs of crispy and delicious uncured, no-sugar-added, fruitwood-smoked bacon

Approx. 3-lb. pack of rich, delicious boneless thighs ― portioned in three 1-lb. pouches

Approx. 3-lb. pack of tender, juicy organic chicken breasts ― portioned into three 1-lb. pouches

1-lb. pack of tender and flavorful 80/20 ground beef

A 10-ounce flat iron steak

A glaze made from plum jam or the fruit spread of your choice creates a sweet coating that adds just the right amount of crunch to otherwise tender and juicy spare ribs. A crowd favorite, this dish is best served piping hot with Asian rice or a side salad.

Ingredients

1 rack Niman Ranch St. Louis Ribs
1 cup plum jam, or substitute apricot, grape or peach jam
3 to 6 cloves garlic
1-inch piece of fresh ginger root, freshly grated
1 tablespoon soy sauce
1 1/2 teaspoon crushed red chile flakes
Juice of half a lemon, with a little zest

Made with Our

Step 1

Salt and pepper the ribs. Heat grill to medium high, about 400 F, then grill the ribs until grill marks appear. Turn the heat down to low medium, about 200 F, and cook until the meat starts to shrink around the bones, approximately 1 1/2 hours. Flip the ribs every 20 minutes during this time.

Step 2

While the ribs are cooking, combine all the other ingredients in a mixing bowl. Whisk until mixed well and set aside.

Step 3

When the meat has shrunk around the bones to the point of almost coming off, cover the ribs with the plum glaze. Cook on each side for 3 to 5 minutes, being careful not to let the glaze burn. Remove from the grill and serve immediately with fried rice or salad.