RIBS WITH PLUM SAUCE
I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. - Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 948 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 2005mg sodium, Carbohydrate 61g carbohydrate (57g sugars, Fiber 0 fiber), Protein 55g protein.
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE
For the Plum-Ginger glaze:
Provided by Bobby Flay
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- For the Plum-Ginger glaze:
- Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the Thai chiles, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
- Place plum mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
- Bring water, soy, ginger, peppercorns, coriander, mustard seeds and salt and pepper, to taste, in a large saucepan and bring to a simmer.
- Preheat grill to medium-high heat and preheat oven to 425 degrees F.
- Rub oil on both sides of the ribs. Then rub each rack with the Asian Rub. Place racks onto preheated grill and allow to cook only until grill marks have been made.
- Divide the water and soy sauce mixture between 2 roasting pans, place the ribs on a baking rack and set over the liquid in the pan. Roast the ribs in the preheated oven until about 3/4 of the way cooked, about 45 minutes, basting every 15 minutes.
- Heat the grill to high.
- Transfer the ribs to the grill and grill until the ribs are tender, about 45 minutes longer, brushing with the glaze during the last 10 minutes of cooking. Remove from the grill and brush with more of the glaze. Slice into ribs and garnish with green onions.
- Whisk all ingredients together.
PLUM-GLAZED COUNTRY RIBS
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
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 391 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 1214mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 27g protein.
PRESSURE COOKER SHORT RIBS IN PLUM SAUCE
A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
- Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
- Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
- Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
- Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.
COUNTRY STYLE RIBS WITH PLUM SAUCE
Make and share this Country Style Ribs With Plum Sauce recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Arrange ribs in slow cooker; pour combined plum sauce, honey and soy sauce over the ribs.
- Cover and cook on low 6-8 hours. Remove to a platter and keep warm.
- Turn heat to high and cook 10 minutes; stir in combined corn starch and orange juice, stirring 2-3 minutes. Season to taste with salt and pepper and serve over ribs.
Nutrition Facts : Calories 889.1, Fat 40.8, SaturatedFat 8.2, Cholesterol 252.2, Sodium 735.2, Carbohydrate 61.7, Fiber 0.5, Sugar 36.2, Protein 67.1
RIBS WITH PLUM SAUCE
These ribs are so good. Can also be made into appetizers. Don't remember where I got the recipe. Maybe TOH. These ribs are excellent.
Provided by Baby Chevelle
Categories Pork
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 1765.9, Fat 114.5, SaturatedFat 42, Cholesterol 457.1, Sodium 2377.3, Carbohydrate 65.5, Fiber 0.8, Sugar 55.2, Protein 113.9
RIBS WITH PLUM SAUCE
Finish the ribs on the grill, brushing on the tangy-sweet basting sauce, after first baking them in the oven.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 5
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 degrees for 1 hour or until ribs are tender; drain.
- Combine remaining ingredients; brush some of the sauce over ribs. Grill over medium heat, uncovered, for 30 minutes, brushing occasionally with sauce.
Nutrition Facts : Calories 1514.8 calories, Carbohydrate 65.2 g, Cholesterol 362.9 mg, Fat 106.2 g, Fiber 0.8 g, Protein 72.6 g, SaturatedFat 34.2 g, Sodium 2185.9 mg, Sugar 54.6 g
RIBS WITH PLUM SAUCE
Finish the ribs on the grill, brushing on the tangy-sweet basting sauce, after first baking them in the oven.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 5
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 degrees for 1 hour or until ribs are tender; drain.
- Combine remaining ingredients; brush some of the sauce over ribs. Grill over medium heat, uncovered, for 30 minutes, brushing occasionally with sauce.
Nutrition Facts : Calories 1514.8 calories, Carbohydrate 65.2 g, Cholesterol 362.9 mg, Fat 106.2 g, Fiber 0.8 g, Protein 72.6 g, SaturatedFat 34.2 g, Sodium 2185.9 mg, Sugar 54.6 g
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