Plum Sauce Spareribs
Ribs are my specialty. And holy shit...these plum sauce ribs are pretty amazing. These ribs happen to be very sweet. The plum sauce glaze at the end caramelizes on the ribs, giving it a sugary crust. These ribs don’t require any marinating. The sauce that’s poured over the ribs goes on right before you put them in the oven.You can use spareribs or baby backs. It’s up to you. Baby backs are leaner, but spare ribs have more meat on the bones. Both are great in book. Cook baby backs for only 2 hours before you brown them under the broiler. These can also be browned and finished off on a grill. I would put the tin foil rib package on the grill indirectly and let them steam for 2 hours. Take them out of the foil. Then brown them meat side down for 6-8 minutes. Pull them off to the side. Brush with a thick layer of the plum sauce and let that glaze caramelize for the next 20 minutes.
Ingredients
- 4 lb rack of spareribs riblet removed
- 4 green onions cut into 3
- 10 slices ginger
- 1/2 black plum thinly sliced
Plum Sauce Marinade
- 1/4 cup plum sauce
- 1/4 cup soy sauce
- 1/4 cup rice cooking wine
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/2 tsp 5 spice powder
- 1/4 tsp cayenne pepper
Glaze
- plum sauce
Instructions
- Mix together all of the sauce ingredients.
- Preheat the oven to 300 degrees. Line a baking pan with multiple layers of foil; enough to fold over and completely cover the ribs. Cut the rack of ribs in half. Pour the sauce over the ribs. Place slices of ginger, plum, and green onions over the ribs. Fold the foil over the ribs, making sure that they’re completely covered. Cook for 2 1/2 hours.
- Take ribs out of the oven. Discard all of the toppings.
- Turn the oven to broil. Cook the ribs for 8 minutes, 6” away from the broiler.
- Take the ribs out of the oven and brush them with a generous layer of plum sauce. Turn the oven back down to 300 degrees. Cook for another 20 minutes.
- Damn, son.
