Cherry & Plum Pork Ribeye Recipe
Grilled Pork Ribeye with Plum & Cherry Barbeque Glaze Served with Cauliflower Fried Rice, Sautéed Baby Spinach, Corn & Tasso Ham Chow Chow, Cherry & Black Plum Salad
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Ingredients
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Pork Ribeye
Plum & Cherry Barbeque Glaze
Cauliflower Fried Rice
Sautéed Baby Spinach & Corn Tasso Ham Chow Chow
Cherry & Black Plum Salad
Method
Pork Ribeye Preparation
- 1
Seasoning the Pork
Season the pork ribeye pieces with salt and black pepper. Drizzle olive oil over the ribs, ensuring they are well coated.
- 2
Plum & Cherry Barbeque Glaze
- 3
Making the Glaze
In a saucepan over medium heat, combine chopped cherries, chopped plums, brown sugar, apple cider vinegar, soy sauce, garlic, and ginger. Simmer for 15-20 minutes until thickened. Strain if desired and set aside.
Cauliflower Fried Rice
- 4
Cooking the Fried Rice
In a large skillet, heat sesame oil and add the riced cauliflower. Stir-fry for 2-3 minutes. Push the cauliflower to the side, add the beaten eggs, scramble, and then mix in with the cauliflower. Stir in green onions, soy sauce, and salt. Cook for another 2-3 minutes.
Sautéed Baby Spinach & Corn Tasso Ham Chow Chow
- 5
Cherry & Black Plum Salad
- 6
Assembling the Salad
In a large bowl, combine mixed salad greens, halved cherries, sliced black plums, and crumbled feta cheese. Drizzle with balsamic vinaigrette and toss gently.