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Rosemary and Plum Glazed Ribs

It goes without saying for many of us that ribs are a must-have at every tailgate, barbecue, homegate or backyard cookout. So when it came time to come up with our recipe of choice for our annual pilgrimage to the Pocono Raceway for the Gander RV 400 and the Pocono Fan Fest (featuring the Hungry Fan Throwdown!), we immediately sought out our friends at Smithfield to send us some product! As always, they came through. This time we got a couple slabs of their Extra Tender St. Louis Style Pork Spareribs, which we love because they’re super high quality, hand-trimmed and are made (as they darn well should be) from 100% fresh pork.

We get so spoiled during the summertime because there are so many of our favorite fruits in season, including all our favorite berries and our go-to stone fruits, such as peaches and plums. We here at Hungry Fan try to make as much as we can during their short in-season lifespan, so we worked some fresh plums from the farmer’s market into our latest barbecue sauce (below). This one’s a newbie and a goodie!

Aside from the fresh plums, another thing we love about this recipe is that it’s perfect for starting at home (cooking your ribs low & slow) and then finishing on-site (or in the Infield if you’re us). The ribs are essentially ready to eat by the time they’re done cooking at home, but the extra finish on the grill onsite gives them that texture we love, the grill marks we like to see and it helps heat them up for eating!

If you’re planning to be at the Pocono Raceway this weekend, don’t miss the Fan Fest on Friday! We hope to see you there before we head onstage for the Hungry Fan Throwdown! And we also hope to see you cheering for the #10 car driven by Smithfield’s own Aric Almirola!

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