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Lynds
Sep 30, 20205 min read

Organic Plum BBQ Sauce Ribs with Roasted Cauliflower Soup!

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I had a ton of plums! They are delicious but there were so many that I was not too sure how I could use them all as I hate just putting them in the freezer. I had seen several different types of BBQ sauces with fruit, I had not really seen plum BBQ sauce but it should work the same as a Black berry BBQ or a cherry BBQ sauce right? I guess I would see. (spoiler alert, it was delicious, keep reading.)


I started to make the BBQ sauce.... the first stage was pitting all of the plums I picked from my tree.




These were beautiful plums and rendered down well while cooking. I believe they are the type of plums you make prunes from but can't be sure as we inherited the tree when we moved in. I added some water, only 1/4 a cup to start cooking. So in the pot was just plums and water as I started cooking.




The sauce is pretty easy... it just takes time. I used 4 cups of halved plums, with 3 Tbsp of minced garlic, 1 Tbps of Coleman's powdered mustard, 1 Tbsp of dried minced ginger, 1 Tbps of horseradish, 3 Tbsp of Dijon mustard, 1/4 cup of apple cider vinegar 3/4 cup of molasses. Oh and a whole red onion diced.




I cooked the sauce for approximately 4 hours. I got it to a boil for about the first hour since I was having to break down all the fibres of the plums, and once they lost their form, I dropped this down to a simmer. Stirring regularly.







Once the BBQ sauce was ready, I prepped some antibiotic free pork back ribs and used Hardcore Carnivore Camo seasoning and placed these in the oven at 250 degrees.



After about 1 and 1/2 hours, I took the ribs out and smothered them with the plum BBQ sauce.



These cook now at 300 degrees for another 1-2 hours until they hit 170 degrees internally.


While I prepped the rest of the meal to be ready at the same time, I'll show you the end result of the ribs here first! It ends up with a nice flavourful bark.



For the cauliflower soup, I cup up a head of organic cauliflower.



I placed all of the florets on a baking pan, drizzled them with avocado oil and sprinkled with an all purpose seasoning. This is just a herb and garlic blend, so equally an Italian seasoning blend would work or use your own blend of herbs and garlic powder. These went in the oven at 300 degrees and roasted for about 45 minutes


I also cut up some white onions and added to the pan to roast. I used two whole onions, one to roast and one to set aside for the topping.




Look at this amazing pan of roasted cauliflower and onions.





To make the soup I simply added the cauliflower and onions into my blender and added 1/2 a cup of organic chicken broth to start. You can use vegetable broth if you want this to be completely vegetarian. Blend and add more broth as required to get the smooth consistency you want in the soup. You can also add more salt and pepper to taste.


For the topping I used homemade caramelized onions. To do these you simply cook down white onions in a pan. Slowly slowly cook them down, stirring constantly until they get nicely brown but not burnt. The temperature should be medium low.


When they are almost done, you can sprinkle some organic sugar to the pan. I free sprinkled but for a whole onion I would suggest its in the ball park of 1 Tbsp. Stir this constantly again to coat all of the onions and they will become sticky and caramelized in a few minutes. I also chose to saute up some cremini mushrooms for the top of this soup topper but the decision is all yours. I sauted them separately and stirred into the onions once they were already cooked. They would come in contact with the sugar from the onions but were not directly sauted with them so it was a nice balance of sweet and savoury on top.


Ladle the soup into a bowl and perch the onions and mushrooms on the top. The soup should be thick enough to support the onions on top with them only slightly sinking in.



I made a beautiful green salad, chopped the ribs into serving sizes and plated this out together.



You could easily serve this as a soup appetizer and then ribs and salad as a meal, but I actually quite liked the feel of the soup being part of the meal. That soup I will add is robust enough to be a meal in itself.



The BBQ sauce:


4 cups of halved plums, with 3 Tbsp of minced garlic, 1 Tbps of Coleman's powdered mustard, 1 Tbsp of dried minced ginger, 1 Tbps of horseradish, 3 Tbsp of Dijon mustard, 1/4 cup of apple cider vinegar 3/4 cup of molasses. Oh and a whole red onion diced.


Place the plums and 1/4 cup of water in a large stock pot and cook for 30-40 minutes on a boil. Start mashing down the plums. Add more water if needed but the goal is to have the water gone by the time you introduce the other ingredients.


Once the other ingredients are added continue to boil and stir regularly for about 30 more minutes. Cover the pot to get steam working for you in between stirs.


Drop down to a simmer after this, your plums should be almost completely formless but if a few are holding up their shape not to worry. Cover the pot on simmer, stirring occasionally for 3 hours.


The Ribs:


Cook the ribs for 1 1/2 hours at 200 degrees with just a dry seasoning of your choice.

pull out of the oven and smother with BBQ sauce and turn up the oven to 300 degrees and cook for another 2 hours or until the ribs reach the internal temp of 170 degrees.


The Cauliflower Soup:


Cut up Cauliflower florets and roast in the oven at 300 degrees. Season the cauliflower with a herb and garlic blend and some high heat oil. Also cut up a white onion into quarters and place on the roasting pan as well. Bake for 45 minutes.


Add to a blender with 1/2 cup of stock and blend. Add more stock as required to get a smooth consistency.


Onion mushroom topper:


Sautee both mushrooms and onions in separate pans. With the onions slowly brown and once brown add approximately 1 Tbsp of sugar to caramelize. Stir consistently to coat the onions with sugar... set aside. Place on the soup once in their serving bowl.







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