Ingredients

From the Dutch Oven World Championship at the Festival of the American West in Wellsville:

14-inch Dutch oven
4 large prime ribs with bone left on
1/2 to 1 cup water
1 cup dried plum (prune) puree
3 to 5 green onions, diced
2 cloves minced garlic
1 can chicken stock
1/4 cup ketchup
1/2 cup molasses
1/4 cup honey
2 tablespoons cider vinegar
1 tablespoon soy sauce
1 teaspoon dry mustard
Salt and pepper to taste
1 teaspoon Cajun spice
1/4 teaspoon red pepper flakes

Directions

Place ribs and water in a 14-inch Dutch oven and cook at 350 degrees for 45 minutes (11 coals on bottom, 21 coals on top). Meanwhile, to make glaze, combine all the other ingredients in a small Dutch oven and bring to a boil over high heat. Reduce heat and simmer, stirring occasionally, 15 minutes. Pour off cooking liquid from ribs (at the end of the 45-minute cooking period). Add the glaze mixture to ribs and cook until until ribs reach internal temperature of 165 degrees. Then remove enough coals to simmer the meat until tender. Present the meal on kale or lettuce leaves with plums, extra sauce served in bell-pepper cups, and sugar-glazed grapes for garnish. To glaze grapes, brush with sour cream and roll in sugar.