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
Adds a pleasant fruity accent.
Provided by Lynda Sweezey
Categories Ribs
Time 1h35m
Number Of Ingredients 5
Steps:
- 1. Place ribs in 2--13"x9" baking dishes. Bake,uncovered,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 cups 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 the reserved sauce.
GLAZED COUNTRY RIBS
When I take these mouthwatering ribs to our frequent potlucks at work, they're a hit. I like them basted only with the mildly sweet glaze, but you can serve your favorite barbecue sauce on the side, too. They taste as good reheated as they do right off the grill. -Tamrah Bird, Gaines, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first nine ingredients; set aside 1/2 cup for basting. Pour remaining marinade into a large resealable plastic bag. Add the ribs; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally.
Nutrition Facts :
PLUM-GLAZED COUNTRY RIBS
'When planning to make ribs one day, I remembered that a friend had given me homemade plum jelly,' relates Ila Mae Alderman from Galax, Virginia. 'I stirred some into the sauce for a pleasant fruity accent.'
Provided by Allrecipes Member
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- Place ribs in two ungreased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F 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.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 30.5 g, Cholesterol 167.8 mg, Fat 26.9 g, Fiber 0.6 g, Protein 44.6 g, SaturatedFat 9.5 g, Sodium 664.8 mg, Sugar 20.9 g
SLOW-COOKER PLUM-GLAZED RIBLETS
Break from the usual with these mini pork ribs slathered, Asian-style, in a spicy plum glaze. Garnish with carrot and green onion curls-see how below.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 20
Number Of Ingredients 11
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook riblets in oil 5 to 6 minutes, stirring occasionally, until lightly browned.
- Place riblets in 2- to 3-quart slow cooker. In small bowl, mix broth, vinegar, garlic, salt, five-spice powder and pepper. Pour over riblets.
- Cover and cook on Low heat setting 3 to 4 hours.
- In small bowl, mix cornstarch and water; stir in jam. Drain riblets; return to cooker. Stir in jam mixture. Increase heat setting to High. Cover and cook 25 to 30 minutes or until sauce is hot and slightly thickened and riblets are well coated with sauce. Serve with skewers.
Nutrition Facts : Calories 120, Carbohydrate 12 g, Cholesterol 20 mg, Fiber 0 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Riblet, Sodium 90 mg, Sugar 8 g, TransFat 0 g
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