Plum Glazed Spareribs

Western.Chefs's picture

Jan. 10, 2012


Plum sauce 1/4 Cup (4 tbs) (adjust quantity as needed)
Pork spareribs 4 Pound , cut into 3 rib sections
Onion 1 , quartered
Salt 2 Teaspoon
Ground pepper 1/4 Teaspoon



1 Prepare the plum sauce: Cut the plums in half lengthwise, discarding the pits.

2 Cut the plum halves into 1/2 inch thick slices.

3 In a 5-quart Dutch oven, combine plums, minced garlic, chopped onion, 1 cup vinegar, red pepper, ginger, coriander, allspice and salt.

4 Bring to a boil, over medium heat, stirring occasionally.

5 Continue to boil, stirring frequently, for 30 minutes.

6 Remove from the heat.

7 In a food mill or a large strainer set over a bowl, carefully pour the hot plum mixture.

8 Press plum pulp through, discarding the skins.

9 Return the plum puree to the Dutch oven.

10 Add in 1 cup granulated sugar and 1 cup light-brown sugar.

11 Bring to a boil over medium heat, stirring constantly.

12 Continue to boil, stirring frequently to prevent sticking, until mixture is thick and smooth; this will take about 30 minutes.

13 In a large kettle or saucepot, place the rib sections, onion, 2 teaspoons salt and 1/4 teaspoon pepper.

14 Add in the water to cover.

15 Bring to a boil over high heat.

16 Lower the heat and simmer, covered, for 45 minutes.

17 Drain the rib sections, discarding liquid.

18 Preheat the indoor grill or broiler or, prepare outdoor grill for barbecuing.

19 Grill the ribs, 6 inches above medium coals, or broil, 5 inches from heat, turning occasionally, until ribs are fork-tender.

20 Brush the ribs with the prepared Plum Sauce.

21 Turn and cook for 2 minutes.

22 Repeat to glaze other side of ribs.


23 To prepare the plum feather for garnish, cut the plums lengthwise into quarters, discarding the pits.

24 On each cut surface, rest each plum quarter.

25 Using a sharp knife, cut three V-shaped wedges, 1/4 inch apart, parallel to cut surfaces .

26 Carefully push the wedges out slightly to resemble a feather, using your fingers.

27 Transfer the ribs to a platter.

28 Garnish with plum "feathers" and watercress.

29 Serve the ribs with sauce on the side, if desired.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 661Calories from Fat 482

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 20 g100%

Trans Fat 0 g


Sodium 668 mg27.83%

Total Carbohydrates 3 g1%

Dietary Fiber %

Sugars 1 g

Protein 38 g76%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet