Honey Spiced Pork ribs

All this sunny warm weather just makes you want to be outside and what better way to outside then to grill pork ribs!

1 pkg of Wintergrass Pork Ribs

1 c Wild Mountain Honey

3 tbs fresh grated ginger

2 c whole (or crushed) heirloom tomatoes

6 dried figs, remove stems

1 chipotle pepper, seeded and chopped

Preheat oven to 300 degrees F. Line a sheet pan with foil, place ribs on pan (curve side down). Bake for 2 1/2-3 hrs. Ribs are done when the meat has somewhat shrunk back from tip of ribs and when you wiggle two ribs in opposite direction, the meat just starts to tear off.

Meanwhile, in large saucepan bring to a boil the tomatoes, ginger and honey. Reduce heat, add in figs and pepper then let simmer for about 1 1/2 or until thicken. Stir often to prevent scorching and break up the whole tomatoes and figs. When thickened, if there are still big chunks of tomato and fig, use a immersion blender (blender or food processor) to smooth, small pieces are OK.

About 30 minutes before the ribs are done, pre heat your grill on high. Place rack of ribs on grill and lower heat to low (I actually turn of my middle flame and place the ribs in this section.) Baste top of ribs with a generous amount of sauce. Close lid and let cook for 15 minutes. Baste again, then let go for another 15 minutes. Remove to a board, let stand for 10 minutes or so. Cut into 1 or 2 rib sections!