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.
Recommended: Best Barbecued Ribs
VERIFIED BY Taste of Home Test Kitchen
- 4 pounds spareribs or baby back pork 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
- Cut ribs into serving-size pieces; place in a Dutch oven or large kettle. Sprinkle with salt and cover with water. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Drain. Drain plums, reserving syrup. Remove and discard pits from plums. In a blender, combine plums, syrup, onion, soy sauce, lemon peel, cinnamon, cloves and nutmeg; process until smooth. Pour into a saucepan; bring to a boil. Cook, stirring constantly, for 3 minutes. Remove from the heat. Place ribs, meat side up, in a 13-in. x 9-in. baking pan; spread 2/3 cup plum sauce over ribs. Cover and bake at 375° for 25 minutes. Uncover and bake 30 minutes longer or until ribs are tender, basting three times with remaining sauce. Yield: 6 servings.
Originally published as Plum-Barbecued Spareribs in Country Pork 1996, p102