Save cooking time by using a pressure cooker and finishing off the ribs in the broiler.

Put that Chinese take-out menu aside, I’ve got a spareribs recipe that’s easy to prep and easy to cook: Plum Sauce and Honey-Glazed Spareribs. These ribs are crispy and have a nice sweet heat to them.

For this recipe for Plum Sauce and Honey-Glazed Spareribs you will need a pressure cooker and a broiler. As an alternative, you can slow cook them in the oven at about 300F for 4-6 hours.

Dip and dunk these ribs into a plum sauce pan sauce.

Ingredients:

• 1 cup plum sauce
• 1/2 cup soy sauce (I used low sodium)
• 2 racks pork spareribs
• 4 TBSP fresh ginger (chopped)
• 1 TBSP molasses
• 6 garlic cloves (chopped)
• 1 cup honey
• 2 TBSP Sriracha

Directions:

1. In a blender or food processor, combine the plum sauce, soy sauce, molasses, ginger, garlic and half of the honey. Puree until smooth.
2. Add Sriracha and pulse to combine.


Plum Sauce and Honey-Glazed Spareribs

3. Cut the spareribs into 3-rib sections and transfer to a pressure cooker. Add the plum sauce puree and let stand, turning often, for 45 minutes.
4. Add 1/4 cup of water to the pressure cooker then cover and cook at high pressure for 20-30 minutes.
5. Run cold water over the pressure cooker to release the pressure.
6. Transfer the ribs to a foil-lined baking sheet, meaty side up.
7. Boil the cooking juices until reduced to 2 cups. Transfer the plum sauce pan sauce to a bowl.
8. Preheat the broiler and position a rack about 8 inches from the heat.
9. Brush the ribs all over with the remaining honey and broil, turning once, until the ribs are glazed and crispy around the edges (about 5 to 10 minutes).
10. Transfer the rib sections to a cutting board and slice into individual ribs. Serve with the plum sauce pan sauce.

I love pork ribs (well, any ribs really), but I especially enjoy the sweet heat and crispiness of these Plum Sauce and Honey-Glazed Ribs. They’re perfect for Fall and football season.

As I mentioned above, if you don’t have a pressure cooker, just marinate them and slow cook them in the oven for 4 to 6 hours at about 300F. Then, broil them off per the instructions.