Sliced green onions and fresh cilantroto garnish (optional)
Instructions
The night before you smoke the ribs, season them aggressively with salt and pepper, then refrigerate overnight. The next day, preheat an oven to 250, then put the ribs in a baking dish with ½ inch of water, cover, and bake for 1.5 hours, this is so make sure the ribs don't dry out while smoking.
Remove the ribs, then smoke at 250 for another 1.5 hours or until tender, then remove and cool. The meat should release from the bone, but shouldn't fall apart.
From here the ribs can be made ahead of time, frozen, or chilled until needed. Chilling the ribs after cooking is key for portioning, as fresh out of the smoker, they might be too soft and could fall apart. Cut the ribs into single bone riblets.
Meanwhile, whisk together equal parts wild plum jam and apple cider vinegar, then mix in some of the hot sauce to taste. Warm up the plum mixture in a large saute pan big enough to accommodate the ribs.
Meanwhile, heat the ribs up in a preheated oven until hot throughout. When the sauce is hot, stir in the butter, whisking to emulsify the sauce, then add the ribs, turning over to coat in the sauce. Remove the ribs to a plate, garnish with the green onions and cilantro if using, and serve.
Notes
You can substitute your favorite jam or jelly for the wild plum glaze.