Sweet Meets Savory

Labor Day may be behind us, but summer isn’t officially over just yet. With a few more weeks of warm-weather days ahead, there’s still plenty of time to fire up the grill, linger over dinner on the patio and squeeze in a few more al fresco meals before fall arrives.

To make the most of these final days of summer, we’re putting meat in the spotlight with two dishes that are made for the season: smoky grilled ribs paired with a sweet-tangy hoisin plum barbecue sauce, and seared duck breast topped with cherries and a rich port sauce. Consider them two delicious ways to savor summer while it lasts:

Grilled Ribs with Hoisin-Plum Barbecue Sauce

Yields 6 servings

INGREDIENTS

For the Ribs

• 2 garlic cloves, minced
• ¼ cup soy sauce
• 2 Tbs. sesame oil
• 2 tsp. chili garlic sauce
• 2 tsp. kosher salt
• 1 tsp. grated fresh ginger
• ½ tsp. ground cloves
• ½ tsp. ground mustard
• 2 lbs. pork short ribs

For the Hoisin-Plum BBQ Sauce

• 4 ripe plums, cut in half, pits removed
• 1½ cups hoisin sauce
• ½ cup sliced green onions plus additional for garnish (optional)
• ¼ cup rice vinegar
• ¼ cup soy sauce
• 2 Tbs. ketchup
• 1 tsp. sesame oil

DIRECTIONS

Prepare ribs: In small bowl, combine garlic, soy sauce, sesame oil, chili garlic sauce, salt, ginger, cloves and mustard. Rub mixture over ribs; cover and refrigerate at least 2 hours or overnight.

Preheat outdoor grill with all the burners on high. Once preheated, turn off 1 of the burners for a 2-burner grill, or center burner for a 3-burner grill. Reduce remaining burners to medium low. Place ribs over unlit part of the grill; cover and cook 1½ to 2 hours or until meat easily pulls away from bone, turning every 20 minutes.

Meanwhile, prepare hoisin-plum barbecue sauce: Place plums over lit part of grill; cook 10 minutes, turning once halfway through cooking. Remove plums from grill; let cool and cut into ½-inch pieces.

In small saucepot, heat hoisin, onions, vinegar, soy sauce, ketchup, sesame oil and plums to simmering over medium heat; simmer for 20 minutes. Makes about 4 cups.

Turn all burners to medium-high heat. Brush ribs with sauce; turn and cook 2 minutes. Brush ribs with sauce; turn and cook an additional 2 minutes. Serve ribs with remaining sauce; garnish with onions, if desired.

Not only does this dish taste great, it’s a balanced one too.

“The slow-grilled meat delivers protein and iron, while the plums in the barbecue sauce add natural sweetness and fiber instead of relying purely on refined sugar,” says Crysta Pollitt, licensed dietitian nutritionist at First Taste Nutrition in Nutley. “I’d recommend serving it alongside a crisp slaw or grilled greens to round out the meal with some fiber and crunch.”

Seared Duck Breast with Cherries and Port Sauce

Yields 2 servings

INGREDIENTS

• 2 6-oz. duck breast halves or one 12-oz. duck breast half
• 2 Tbs. (¼ stick) chilled butter, divided
• ¼ cup shallot (about 1 large), finely chopped
• ½ cup low-salt chicken broth
• 8 halved sweet red cherries, pitted, fresh or frozen (thawed)
• 2 Tbs. tawny Port
• 1 Tbs. orange blossom honey

DIRECTIONS

Place duck breast halves between 2 sheets of plastic wrap. Pound lightly to even thickness (about ½ to ¾ inch). Discard plastic wrap. Using sharp knife, score skin in ¾-inch diamond pattern (do not cut into flesh). Can be made 8 hours ahead. Cover and chill.

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium and cook until browned and to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoon drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.

Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.

Want a lighter or alcohol-free version of this dish? “Remove the duck skin before serving and swap the Port for a splash of pomegranate juice,” says Pollitt.

Want even more seasonal inspiration? Check out the new issue of MORRIS & ESSEX!