Stephanie Cmar's Beef Ribs On the Grill: Bold, Sweet & Savory - California Prunes

Ingredients

• 4-5 lbs beef rib plate (usually 3 bone-in ribs, also known as “dino” ribs)
• 4 TBSP ketchup
• 4 TBSP brown sugar
• 1 tsp minced garlic
• ½ cup soy sauce
• 2 TBSP sweet chili sauce
• 2 tsp paprika
• 2 TBSP honey
• ½ cup sherry vinegar
• ¾ cup pitted California prunes
• Salt and pepper to taste
• 2 cups beef stock
• 1 tsp lime zest (about the zest of 1 lime)
• ¼ cup brandy
• ¼ cup agave
• 1 jalapeño (seeded and minced)
• 1 shallot (brunoise (finely diced))
• 2 garlic cloves (minced)
• 1 cup California prunes (diced)
• 1 cup Castelvetrano olives (pitted and roughly chopped)
• 1 TBSP white wine vinegar
• 2 TBSP extra virgin olive oil
• Salt and pepper
• 1 cup picked arugula or microgreens (to garnish)