Recipe by Michele O'Sullivan
"Have your butcher cut the ribs into serving size pieces. Sit back and enjoy the flavors and the compliments! Spicy chili, plum and soy sauce mixture give these ribs zip!"
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4 1/2 pounds
baby back pork ribs
12 fluid ounces
What type of chili sauce? There are so many types of them. Thanks
I found this to be more dry and less flavorful than other similar glazed rib recipes. I won't try it again.
I've always been intimidated by ribs; they seem like too much work. But this recipe was fantastic! Soooo easy and soooo tasty!!! This was the first time that my husband and I loved a recipe the first time we tried it, without having to "tweak" it again later! Most definitely a keeper.
nice recipe, i added a bit of red hot to make it burn! i will also add, dont leave the top open so long, if you want them to fall off the bone start them open, than close them tight so they will fall off the bone!! Great recipe to get you started!!!
We absolutely loved this recipe for ribs!! Different and delicious, the crowd we fed thoroughly enjoyed it. We boiled them till the meat almost fell off the bone and then grilled them outdoors, basting this yummy sauce on top. I think they would taste better this way anyway.
Very good, but next time I will cover the ribs for the last hour. 45 minutes uncoveed and 60 minutes covered. That way the basting sauce will not dry out and burn. My smoke alarm went off!!
This recipe was a hit with my family.
It was quick and easy. I substituted Molasses for the Plum Sauce and it was wonderful!!
The plum/chili sauce is a nice twist. I brined the ribs in water, sea salt, brown sugar, lime juice, soy sauce, and cloves and slow cooked them on the grill. I added the plum/chili sauce when half cooked and wrapped them in foil with additional sauce for the last 45 minutes. They were a huge hit at our pool party.
* Percent Daily Values are based on a 2,000 calorie diet.
Plum Glazed Pork Ribs
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 398
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