Plum-Glazed Country Ribs Recipe

4.5 1 3
Plum-Glazed Country Ribs Recipe
Plum-Glazed Country Ribs Recipe photo by Taste of Home
Publisher Photo

Plum-Glazed Country Ribs Recipe

Read Reviews
4.5 1 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 5 min. Bake: 1-1/4 hours

Ingredients

  • 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

Directions

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, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with reserved sauce. Yield: 8 servings.
Originally published as Plum-Glazed Country Ribs in Taste of Home June/July 2004, p9

Nutritional Facts

8 ounce-weight: 391 calories, 14g fat (5g saturated fat), 86mg cholesterol, 1214mg sodium, 40g carbohydrate (35g sugars, 0 fiber), 27g protein.

  • 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
  1. Place ribs in two ungreased 13x9-in. baking dishes. Bake, uncovered, at 350° for 45 minutes; drain.
  2. 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.
  3. Brush ribs with some of the remaining sauce. Bake, uncovered, for 30-45 minutes or until ribs are tender, turning and basting frequently with remaining sauce. Serve with reserved sauce. Yield: 8 servings.
Originally published as Plum-Glazed Country Ribs in Taste of Home June/July 2004, p9

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palopintomom User ID: 3867170 133785
Reviewed Jun. 18, 2012

"very good recipe. my family loved it."

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