Plum Barbecued Spareribs Recipes

RIBS WITH PLUM SAUCE

Steps:

• Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.

STU'S BAKED BBQ RIBS

Steps:

• Preheat the oven to 250 degrees F. Line a sheet pan with foil.
• In a small bowl, mix together the brown sugar, paprika, black pepper, garlic powder, onion powder and 1 teaspoon salt.
• Lay the ribs onto the prepared sheet pan and season on both sides with salt. With the meat side of the ribs face down, brush with half of the mustard and sprinkle over half of the seasoning mix. Turn the ribs over, so the meat side now faces up, and use the remaining mustard and seasoning mix on the other side. Bake the ribs meat-side up until they are very tender, 2 to 2 1/2 hours.
• Remove from the oven and spread the ribs with half of the BBQ sauce. Return the sheet pan to the oven for another 30 minutes, allowing the sauce on top to become sticky and delicious.
• Transfer the ribs to a cutting board and allow them to rest for a few minutes before slicing into individual ribs. Serve with the remaining BBQ sauce on the side.

PORK SPARERIBS IN PLUM SAUCE

Steps:

• Place pork on a greased roasting tray.
• Brush on plenty of plum sauce on both sides.
• Spread vegetables over the pork and simply roast in the oven at 180°C for about 40-45 minutes turning once or until browned and caramelized.

PLUM BARBECUE SAUCE

Steps:

• Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
• Uncover and simmer 15 minutes or until thick, stirring occasionally.
• Cool 10 minutes, then place mixture in a food processor. Process until smooth.
• Refrigerate in an airtight container for up to 2 weeks.
• Serving size: 2 tablespoons.

BARBECUED SPARERIBS

Steps:

• In a Dutch oven, place ribs and onion; sprinkle with salt and pepper. Add enough water to cover ribs; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender; drain. , Meanwhile, in a small saucepan, combine sauce ingredients. Simmer, uncovered, for 1 hour or until slightly thickened, stirring occasionally. , Arrange ribs on a rack in a broiler pan. Brush with sauce. Broil 5 in. from the heat for 5 minutes on each side, brushing frequently with sauce.

PLUM-GLAZED COUNTRY RIBS

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.

RIBS WITH PLUM SAUCE

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.

SLOW-COOKER PLUM BARBECUE SHORT RIBS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• In 2-quart saucepan, cook remaining ingredients over medium heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
• Drain excess liquid from slow cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.