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.
- 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
- In a blender or food processor, combine the plum sauce, soy sauce, molasses, ginger, garlic and half of the honey. Puree until smooth.
- Add Sriracha and pulse to combine.
- 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.
- Add 1/4 cup of water to the pressure cooker then cover and cook at high pressure for 20-30 minutes.
- Run cold water over the pressure cooker to release the pressure.
- Transfer the ribs to a foil-lined baking sheet, meaty side up.
- Boil the cooking juices until reduced to 2 cups. Transfer the plum sauce pan sauce to a bowl.
- Preheat the broiler and position a rack about 8 inches from the heat.
- 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).
- 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.