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.
BABY BACK RIBS WITH SPICY PEACH BBQ SAUCE
Provided by Giada De Laurentiis
Time 4h20m
Yield 2 to 4 servings
Number Of Ingredients 13
Steps:
- For the ribs: Preheat the oven to 300 degrees F.
- In a small bowl, mix together the sugar, salt and paprika. Place the ribs on 2 sheets of aluminum foil large enough to wrap around them and seal. Rub the ribs evenly on all sides with the sugar mixture. Bring the foil up and around the ribs and crimp closed. Place on a rimmed baking sheet. Bake until tender but not falling apart, about 3 1/2 hours. Allow to cool slightly, about 30 minutes.
- For the sauce: Heat a medium saucepan over medium heat. Add the oil, onion, garlic and ginger to the pan and cook, stirring often with a wooden spoon, until the onions are soft and fragrant, about 4 minutes. Add the peaches and stir to coat with the flavors. Add the vinegar, sugar, salt and Calabrian chili and stir to combine. Bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Add any dripping that may have accumulated on the baking sheet from the pork. Simmer until the peaches are very soft, about 30 minutes. Using an immersion blender, puree the sauce until it is as smooth or as chunky as you like.
- Preheat the broiler to high heat. Spoon one-quarter of the sauce all over the ribs. Broil for 4 minutes. Remove and repeat the process another 2 times, until the sauce is thick, sticky and golden brown. Serve with more sauce on the side if desired.
ASIAN SPICE RUBBED RIBS WITH PLUM-GINGER GLAZE
Make and share this Asian Spice Rubbed Ribs With Plum-Ginger Glaze recipe from Food.com.
Provided by Chilicat
Categories Pork
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 34
Steps:
- Chef's Note: If you cannot find ripe plums you can always use canned plums. If you cannot find plum juice you can always use cranberry juice.
- 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 cchiles, 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.
- For the ribs:.
- 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.
Nutrition Facts : Calories 1380.6, Fat 81.1, SaturatedFat 23.7, Cholesterol 235.2, Sodium 10776.2, Carbohydrate 90.4, Fiber 14.6, Sugar 54.6, Protein 82.4
GINGER PLUM RIBS
Make and share this ginger plum ribs recipe from Food.com.
Provided by chia2160
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- in a small saucepan combine all ingredients, except ribs, stirring over medium heat until smooth place ribs in a 13x9" baking pan pour sauce over ribs, cover, refrigerate overnight remove ribs, place on a rack in a baking pan cook at 350 for 1 hour, basting with marinade, turning occasionally until done.
Nutrition Facts : Calories 928.4, Fat 53.4, SaturatedFat 17.1, Cholesterol 181.8, Sodium 1565.1, Carbohydrate 73.5, Fiber 1.3, Sugar 42.6, Protein 38.2
CHIPOTLE-PLUM BBQ PORK RIBS
Provided by Marcela Valladolid
Time 2h25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Mix 1/4 cup hot water with the instant coffee and stir to dissolve. Once, dissolved, combine with the plum sauce, orange juice, chipotle sauce and brown sugar in a small saucepan over medium heat. Bring the sauce to a boil and reduce the heat. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.
- Coat both sides of the ribs with the sauce, saving 2/3 cup for basting. Arrange the ribs, meaty-side up, in 1 layer in a foil-lined baking sheet. Cover the pan tightly with foil and bake the ribs 1 hour. Remove the foil (from the top), baste with the remaining BBQ sauce and bake the ribs 1 hour more.
- Allow the cooked ribs to rest for 10 to 15 minutes before slicing and serving.
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.
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.
SLOW-COOKER PLUM BARBECUE SHORT RIBS
Beef short ribs come out of the slow cooker tender and flavorful. Plum preserves add a sweet twist to the barbecue sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 34 g, TransFat 1 g
PLUM-GINGER FREEZER JAM
This no-cook jam captures the joy of biting into a cold, crisp plum, and the technique it employs is ideal for capturing the freshness of firm ripe summer fruit. This jam, which can be stored in the refrigerator or freezer, making it what's commonly known as a refrigerator or freezer jam, is also packed with ginger and lemon, so you'll get a bouquet of flavors in every spoonful.
Provided by Yewande Komolafe
Categories jams, jellies and preserves
Time 10m
Yield 6 to 7 cups
Number Of Ingredients 8
Steps:
- Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups.
- If your package of pectin comes with calcium powder, stir 1/4 teaspoon of the calcium powder into 1/4 cup water to dissolve. Set aside. Place the 4 1/2 teaspoons pectin in a stand blender, or have it measured and ready if using an immersion blender. Bring 1 cup water to a boil, then pour it into the stand blender and blend. (If using an immersion blender, add the pectin to the saucepan and blend.) The mixture should become very smooth and look like a soft gel. Stir the pectin mixture into the fruit until evenly combined, then stir in 4 teaspoons of the calcium water, if using. The jam should thicken and be softly set. Add the salt, stir and taste. Adjust after tasting with more teaspoons of lemon juice, if necessary, for a good balance of sweet and tart.
- Transfer to clean airtight containers, cover and chill in the refrigerator for at least 24 hours and up to 2 weeks before serving. Or, store in the freezer for up to 3 months; defrost completely in the refrigerator before serving.
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
GRILLED BABY BACK RIBS WITH ASIAN PLUM SAUCE
These are to-die-for. The recipe is from Emeril Lagasse and was shown on "Good Morning America." Times do not include overnight marination.
Provided by threeovens
Categories Pork
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse the ribs in cold water and pat dry with paper towels; season on both sides with salt and pepper, then set aside.
- In a small bowl, combine orange juice with the spice rub to form a paste; rub the paste on both sides of the ribs.
- Wrap the ribs in plastic wrap and refrigerate for 8 hours or overnight; remove from the refrigerator 30 minutes before grilling.
- Set up your grill for indirect cooking, about 250 to 300 degrees F.
- Place ribs, meat side up, opposite the heat source of your grill and cook for 2 hours; turn the ribs and grill, covered until the ribs are tender and cooked through, about 1 more hour.
- Meanwhile, to prepare the plum sauce: In a medium saucepan, combine all the ingredients except the green onions.
- Bring to a boil, over high heat, stirring to dissolve the sugar; reduce the heat to medium-low and simmer until the sauce begins to thicken and is reduced by half, 25 minutes.
- Remove from heat, add the green onion and let cool slightly; puree in a food processor.
- Brush the ribs, on both sides, with the Asian plum sauce; return to indirect grilling for 15 minutes.
- Remove from heat and sprinkle with sesame seeds if desired; let rest 10 minutes before carving.
- Cut between each bone and arrange ribs on a serving platter; scatter green onion garnish and serve additional plum sauce on the side.
- Plum sauce can be made up to 5 days in advance if tightly covered and kept in the refrigerator.
Nutrition Facts : Calories 1526.5, Fat 95, SaturatedFat 34.3, Cholesterol 368.8, Sodium 2651.8, Carbohydrate 65.8, Fiber 3.1, Sugar 58.6, Protein 104.3
KIMCHI JJIGAE WITH RIBS
The world of bubbling jjigaes, or stews, is vast and varied. The most beloved might be kimchi jjigae, a pot of extra-fermented kimchi boiled in its own juices until mellowed and yielding. Pork belly, Spam and tofu are common protein additions, as are tuna and mackerel pike. In this version, baby back ribs lend both flavor and body to the broth and are fun to eat with your hands. In case your kimchi is less than ripe (it should taste sharp and funky), a couple of seasonings help fortify this jjigae's flavor: Fish sauce adds savory depth, and maesil cheong (green plum syrup) lends rounded sweetness. And though watercress is not a traditional ingredient in kimchi jjigae, it is a favorite addition to this family recipe.
Provided by Eric Kim
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the ribs and ginger in a large Dutch oven or other heavy-bottomed pot and cover with cold tap water. Bring to a boil over high heat and cook the ribs until they are no longer pink and gray foam collects at the surface, about 5 minutes. Drain the ribs in a colander and rinse under cold tap water. Discard the ginger. Rinse the pot out if it is especially dirty; place the empty pot back on the stove.
- Melt the butter in the pot over low heat and add the gochugaru and garlic. Stir until aromatic, just a few seconds, watching carefully to avoid burning the gochugaru or garlic. Add the kimchi and 2 cups of water and stir to combine. Nestle in the cleaned ribs in a single layer and season the cooking liquid generously with salt. Bring to a boil over high heat, then reduce the heat to medium-low. Cover the pot and gently boil until the kimchi starts to soften, 5 to 7 minutes.
- Add the onion slices in a single layer over the ribs, tamping them down slightly to dampen them in the porky kimchi juices. Cover the pot again and continue gently boiling until the ribs are cooked through and the onions have released their juices and thinned out the broth slightly, 10 to 15 minutes. These ribs should tear off the bone easily but remain juicy and chewy; they aren't meant to be fall-apart tender.
- Turn off the heat and stir in the fish sauce and maesil cheong, adding more to taste. Season with a final pinch of gochugaru and salt if desired. Top the stew with the watercress, if using, and let it wilt slightly in the residual heat. Serve the pot of kimchi jjigae in the center of the table, family-style, with a ladle and bowls of fresh white rice and a plate for the bones.
GINGER SHORT RIBS
Make and share this Ginger Short Ribs recipe from Food.com.
Provided by Barb G.
Categories Pineapple
Time 3h20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Peel ginger and cut into matchsticks 1/8 to 1/4 inch thick and 2 to3 inches long (you should have 1 1/3 cups).
- Rinse ribs, drain, and lay in a single layer in a 12-by 16-inch casserole at least 2 inches deep.
- Evenly distribute ginger, onions, and pineapple over and around meat.
- Mix 1 cup water with 1/3 cup soy sauce and add to casserole, cover tightly with foil.
- Bake in a 375 degree oven until meat is tender when pierced, 2 3/4 to 3 hours; halfway through baking, turn ribs in sauce and if necessary, add water to bring liquid level up to 3/4 inch.
- Uncover ribs and bake until browned, about, 10 minutes.
- Skim fat from juices and discard.
- Scatter sliced mint over meat; garnish with mint sprigs.
- Add more soy sauce to taste.
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