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READY IN ABOUT 2 hrs

Plum Glazed Pork Ribs

Read Reviews (24)

"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!" — Michele O'Sullivan

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

4 1/2 pounds baby back pork ribs
12 fluid ounces chili sauce

10 ounces plum sauce
1/4 cup soy sauce

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
While ribs are baking, heat chili sauce, plum sauce and soy sauce in a 1 quart saucepan to boiling; stirring constantly. Set aside.
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.

Kitchen-Friendly View

PREP 55 mins
COOK 1 hr
READY IN 1 hr 55 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 03, 2007

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

—Wendy

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Most Helpful Critical Review

Jan 16, 2009

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

—NKTAUBE

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31 Ratings

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Jul 14, 2003

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.

—SEANEENS

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Dec 29, 2008

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!!!

—Oakie25

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Jul 13, 2003

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.

—Mélissa

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May 21, 2008

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!!

—LINNIE12

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Jan 04, 2008

This recipe was a hit with my family. It was quick and easy. I substituted Molasses for the Plum Sauce and it was wonderful!!

—Gina from Houston, TX.

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Jul 12, 2010

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.

—SierraFishinGuy

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Nutrition

Calories
716 kcal
36%

Carbohydrates
37 g
12%

Cholesterol
176 mg
59%

Fat
44.2 g
68%

Fiber
0.9 g
4%

Protein
38.4 g
77%

Sodium
1906 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Plum Glazed Pork Ribs

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 716
Calories from Fat: 398

% Daily Value *
Total Fat 44.2g 68 %
Saturated Fat 16.4g 82 %
Cholesterol 176mg 59 %
Sodium 1906mg 76 %
** Potassium 730mg 20 %
Total Carbohydrates 37g 12 %
Dietary Fiber 0.9g 4 %
Protein 38.4g 77 %
Sugars 22.7g
** Vitamin A < 1 %
Vitamin C 18 %
Calcium 10 %
Iron 28 %
** Thiamin 64 %
** Niacin 102 %
** Vitamin B6 34 %
** Magnesium 15 %
** Folate 6 %

* 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.