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Plum-Barbecued Spareribs

 Plum-Barbecued Spareribs
I worked in a restaurant for 18 years and still enjoy cooking meals for my husband. Our children and grandchildren love these finger-licking-good ribs in a unique plum sauce.
6 ServingsPrep: 30 min. Bake: 2-1/2 hours


  • 4 pounds pork spareribs or pork baby back ribs
  • 1 tablespoon salt
  • 1 can (16-1/2 ounces) purple plums in heavy syrup, undrained
  • 1 tablespoon chopped onion
  • 2 teaspoons soy sauce
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon ground cinnamon
  • Dash each ground cloves and nutmeg


  • Place ribs on two foil-lined 15-in. x 10-in. x 1-in. baking pans.
  • Cover and bake at 325° for 2 hours; drain. Drain plums,
  • reserving syrup. Remove and discard pits from plums.
  • In a blender, combine the plums, syrup, onion, soy sauce, lemon peel,
  • cinnamon, cloves and nutmeg; cover and process until smooth. Pour
  • into a large saucepan; bring to a boil. Cook and stir for 3 minutes.
  • Remove from the heat.
  • Cut ribs into serving size pieces. Place, meat side up, in a greased
  • 13-in. x 9-in. baking dish; spread with 2/3 cup plum sauce. Bake,
  • uncovered, for 30 minutes or until ribs are tender, basting three
  • times with remaining sauce. Yield: 6 servings.
Nutritional Facts: 1 serving (10 ounces) equals 606 calories, 43 g fat (16 g saturated fat), 170 mg cholesterol, 1,414 mg sodium,

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Plum-Barbecued Spareribs (continued)

Nutritional Facts: 12 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.