Ginger Plum Spareribs

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Add variety to your rib repertoire with this sweet 'n tangy Asian sauce.
6 to 8 main dish servings
1 jar (10 ounces) plum preserves OR apple jelly
1/3 cup Crown® Lily White® or Golden Corn Syrup
1/3 cup soy sauce
1/4 cup chopped green onions
2 cloves garlic, minced
2 teaspoons ground ginger
2 pounds country-style pork spareribs, trimmed and cut into serving pieces
Associated Recipes:

Combine preserves, corn syrup, soy sauce, green onions, garlic and ginger in small saucepan. Cook over medium heat until melted and smooth, stirring constantly. Pour into 11 x 7-inch or 13 x 9-inch baking dish. Cool to room temperature. Add meat and stir to coat.

Cover and refrigerate for at least 3 hours or overnight, turning ribs once.

Remove ribs from marinade; place on rack in a shallow foil-lined pan. Boil marinade in small saucepan 1 minute.

Bake ribs in 350°F oven, turning occasionally and basting frequently with marinade, about 1 hour or until tender.

Total Time
Cool Time 15 minutes
Chill Time 3 hours or overnight
Bake Time 60 minutes
Nutritional Facts
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