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Plum Glazed Pork Ribs

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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1 h 55 m servings 716 cals
Original recipe yields 6 servings


  • Calories:
  • 716 kcal
  • 36%
  • Fat:
  • 44.2 g
  • 68%
  • Carbs:
  • 37g
  • 12%
  • Protein:
  • 38.4 g
  • 77%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 1906 mg
  • 76%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare a shallow roasting pan with foil and spray the foil with non stick cooking spray. Place ribs on foil and bake uncovered 45 minutes.
  3. While ribs are baking, heat chili sauce, plum sauce and soy sauce in a 1 quart saucepan to boiling; stirring constantly. Set aside.
  4. After ribs have cooked for 45 minutes brush them with 1/2 cup of the sauce and place back in oven and bake until tender; 45 to 60 minutes. While ribs are baking, brush them 2 or 3 times with the remaining sauce.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 26
  1. 33 Ratings

Most helpful positive review

What type of chili sauce? There are so many types of them. Thanks

Most helpful critical review

I found this to be more dry and less flavorful than other similar glazed rib recipes. I won't try it again.

Most helpful
Most positive
Least positive

What type of chili sauce? There are so many types of them. Thanks

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 t...

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 wil...

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, ...

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!!

I used the Kikkomans chili(it is not the chili with/without beans) and also the plum sauce for this recipe(found in the Asian isle of the grocery store). I followed the recipe to a Tee and it tu...

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 ha...

Very good. I used country style ribs and the sweet chili sauce from the Thai section of the store. The glaze made a nice sauce over rice alongside the ribs.