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Plum Glazed Spareribs

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  Pork spareribs 3 1⁄2 Pound
  Soy sauce 1⁄4 Cup (4 tbs)
  Honey 2 Tablespoon
  Lemon juice 2 Tablespoon
For plum sauce:
  Plum jelly 1 Cup (16 tbs)
  Vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Dry white wine 1⁄4 Cup (4 tbs)
  Plum sauce 1⁄2 Cup (8 tbs)
  Toasted sesame seeds 1⁄4 Cup (4 tbs)
  Ketchup 2 Tablespoon

Have your butcher cut ribs crosswise.
Cut between bones to separate ribs.
Place separated ribs in a large non-metal bowl; set aside.
In a small bowl,'combine soy sauce, honey, lemon juice, garlic and wine.
Pour over ribs.
Cover and marinate 6 hours or overnight in refrigerator.
Preheat oven to 375°F (190°C).
Drain ribs; discard marinade.
Arrange marinated ribs in a 15" x 10" baking sheet with raised sides.
Cover and bake 45 minutes.
Prepare Plum Sauce.
Brush sauce over baked ribs.
Bake 10 minutes uncovered.
Turn ribs; brush with sauce.
Sprinkle with sesame seeds.
Bake uncovered 10 minutes longer.
Arrange baked ribs on a large platter; serve hot.

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