Best Ribs With Plum Sauce Recipes

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PLUM-GLAZED COUNTRY RIBS



Plum-Glazed Country Ribs image

When planning to make ribs one day, I remembered that a friend had given me homemade plum jelly. I stirred some into the sauce for a pleasant fruity accent. -Ila Mae Alderman, Galax, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 5

4 to 4-1/2 pounds bone-in country-style pork ribs
1 bottle (12 ounces) chili sauce
1 jar (12 to 13 ounces) plum preserves or preserves of your choice
1/4 cup soy sauce
1/4 teaspoon hot pepper sauce

Steps:

  • Place ribs in two ungreased 13x9-in. baking dishes. Bake, uncovered, at 350° for 45 minutes; drain. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving., Brush ribs with some of the remaining sauce. Bake, uncovered, until ribs are tender, 30-45 minutes, turning and basting frequently with remaining sauce. Serve with reserved sauce.

Nutrition Facts : Calories 391 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1214mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 27g protein.

COUNTRY STYLE RIBS WITH PLUM SAUCE



Country Style Ribs With Plum Sauce image

Make and share this Country Style Ribs With Plum Sauce recipe from Food.com.

Provided by dicentra

Categories     Easy

Time 6h10m

Yield 4 serving(s)

Number Of Ingredients 7

3 lbs country-style pork ribs, cut into servings
7 ounces plum sauce
1/2 cup honey
1 tablespoon soy sauce
2 tablespoons cornstarch
1/4 cup orange juice
salt and pepper

Steps:

  • Arrange ribs in slow cooker; pour combined plum sauce, honey and soy sauce over the ribs.
  • Cover and cook on low 6-8 hours. Remove to a platter and keep warm.
  • Turn heat to high and cook 10 minutes; stir in combined corn starch and orange juice, stirring 2-3 minutes. Season to taste with salt and pepper and serve over ribs.

Nutrition Facts : Calories 889.1, Fat 40.8, SaturatedFat 8.2, Cholesterol 252.2, Sodium 735.2, Carbohydrate 61.7, Fiber 0.5, Sugar 36.2, Protein 67.1

RIBS WITH PLUM SAUCE



Ribs With Plum Sauce image

These ribs are so good. Can also be made into appetizers. Don't remember where I got the recipe. Maybe TOH. These ribs are excellent.

Provided by Baby Chevelle

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 5

5 -6 lbs spareribs
3/4 cup soy sauce
3/4 cup plum jam or 3/4 cup apricot preserves
3/4 cup honey
3 garlic cloves, minced

Steps:

  • Cut ribs in bite size pieces; place bone down on a rack in a shallow pan.
  • Cover with foil, and bake for 1 hour, at 350 degrees.
  • Combine remaining ingredients and brush over ribs.
  • Bake uncovered for another 30 minutes, brushing occasionally with sauce.
  • These can also be made on the grill.

Nutrition Facts : Calories 1765.9, Fat 114.5, SaturatedFat 42, Cholesterol 457.1, Sodium 2377.3, Carbohydrate 65.5, Fiber 0.8, Sugar 55.2, Protein 113.9

PRESSURE COOKER SHORT RIBS IN PLUM SAUCE



Pressure Cooker Short Ribs in Plum Sauce image

A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds meaty short ribs, excess fat removed
1 1/2 cups chicken or beef broth
1 cup coarsely chopped leeks (green parts included) or onions
1 tablespoon balsamic vinegar, plus more if needed
2 tablespoons Japanese soy sauce
1 1/4 cups tightly packed pitted prunes
4 to 6 large Yukon Gold potatoes, washed and left whole
1 to 1 1/2 tablespoons grated fresh ginger
Salt and freshly ground pepper
1/4 cup thinly sliced scallions, for garnish

Steps:

  • Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
  • Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
  • Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
  • Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
  • Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

PORK SPARERIBS WITH PLUM SAUCE



Pork Spareribs With Plum Sauce image

I have made this recipe for years, and the ribs are always tender inside with a slightly sweet fruit glaze.

Provided by LeahMarie

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 9

4 -5 lbs pork spareribs
1 medium onion
4 whole cloves
2 garlic cloves
1 tablespoon salt
1 (11 ounce) can whole plums or 1 lb fresh plum
1/4 cup firmly packed brown sugar
1/4 cup soy sauce
1/2 teaspoon garlic powder

Steps:

  • Place spareribs in a pot large enough to cover all of them.
  • Cover with water.
  • Stick onion with cloves, add to pot along with garlic cloves and salt.
  • Bring to a boil over high heat, reduce heat and simmer for 45-60 minutes (or until meat will no longer be pink).
  • Meanwhile, prepare plum marinade.
  • Open can of plums and or fresh, discard pits.
  • Place plums and syrup in food processor or blender.
  • Add brown sugar, soy sauce and garlic powder.
  • Process mixture until completely smooth.
  • Drain spareribs.
  • Place in a large, flat glass or plastic container.
  • Marinate in refrigerator overnight for best flavor.
  • If you are in a hurry, marinate at room temperature for 2 hours.
  • Ribs are now ready for the grill.

Nutrition Facts : Calories 940.7, Fat 71.5, SaturatedFat 27, Cholesterol 235.9, Sodium 2067.2, Carbohydrate 17.9, Fiber 1.1, Sugar 15.1, Protein 53.6

CHINESE PORK RIBS WITH PLUM SAUCE RECIPE - (3.9/5)



Chinese Pork Ribs with Plum Sauce Recipe - (3.9/5) image

Provided by GratefulSea

Number Of Ingredients 6

4 pounds St. Louis-style pork ribs
6 cloves garlic, minced
1/2 cup Bonne Maman plum jam
1/2 cup soy sauce
3 Tablespoons rice vinegar
2 Tablespoons hoisin sauce

Steps:

  • Prepare the marinade: in a large bowl, combine the minced garlic, plum jam, soy sauce, rice vinegar, and hoisin sauce. Whisky until smooth. Place the ribs in a gallon-size freezer bag and pour the marinade over the ribs. Close the bag and shake so that all the ribs get covered with marinade. Place the freezer bag in the fridge for at least 2 hours, or ideally overnight. Preheat the oven to 350 degrees F. Line baking sheets with tin foil or parchment paper. Place the ribs on the lined baking sheets bone-side-down. Reserve the remaining marinade and brush some of it on top with a pastry brush. Roast for 45 to 50 minutes, brushing more marinade over the top of the ribs about halfway through. The ribs are done when they are golden brown on top and cooked through. Transfer the ribs to a large platter and serve. Enjoy!

GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE



Grilled Baby Back Ribs With Asian Plum Sauce image

These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.

Provided by threeovens

Categories     Pork

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 16

2 slabs baby back ribs, cut in half (about 5 lbs)
2 teaspoons salt
1 1/2 teaspoons fresh ground black pepper
3 tablespoons fresh orange juice
3 tablespoons dry rub seasonings (Emeril's Rib Rub, or your favorite BBQ spice rub)
sesame seeds, optional for garnish
green onion, sliced for garnish
1 1/2 lbs red plums, pitted and rough chopped
5 dried pitted prunes, diced
1/2 cup distilled white vinegar
3/4 cup light brown sugar
1/2 cup low sodium soy sauce
1 tablespoon garlic clove, minced
1 tablespoon fresh ginger, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup green onion, minced

Steps:

  • Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
  • In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
  • Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
  • Set up your grill for indirect cooking, about 250 to 300 degrees F.
  • Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
  • Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
  • Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
  • Remove from heat, add the green onion and let cool slightly; puree in a food processor.
  • Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
  • Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
  • Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
  • Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.

Nutrition Facts : Calories 1526.5, Fat 95, SaturatedFat 34.3, Cholesterol 368.8, Sodium 2651.8, Carbohydrate 65.8, Fiber 3.1, Sugar 58.6, Protein 104.3

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