Plum Good Baby Back Ribs

Licorice-flavored star anise—one of the spices in Chinese five-spice powder—gives these ribs their distinctive appeal. The ribs can be cooked in the seasoned liquid up to two days ahead, then cooled, covered, and refrigerated. Remove the ribs from the refrigerator while the grill heats, then proceed with the recipe.

4 racks pork baby back ribs (about 1 pound each)

12 whole black peppercorns

2 bay leaves

10 whole star anise

2 cinnamon sticks (each 3 inches long)

1⁄4 cup soy sauce

1 jar (12 ounces) plum jam (1 cup)

1 tablespoon grated, peeled fresh ginger

1 garlic clove, crushed with garlic press

• In 8-quart saucepot, combine ribs, peppercorns, bay leaves, 4 star anise, and 1 cinnamon stick. Add enough water to cover and heat to boiling over high heat. Reduce heat to low; cover and simmer until ribs are fork-tender, 50 minutes to 1 hour. Transfer ribs to platter. If not serving right away, cover and refrigerate until ready to serve.
• Prepare glaze: In 1-quart saucepan, heat soy sauce, remaining 6 star anise, and remaining cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, ginger, and garlic.
• Prepare outdoor grill for direct grilling over medium heat.
• Place ribs on grill and cook, turning once, until browned, about 10 minutes. Brush ribs with some glaze and grill, brushing with remaining glaze and turning frequently, 5 to 10 minutes longer.
• Makes 6 main-dish servings.

Prep: 1 hour

Grill: 15 minutes