Ginger Plum Spareribs
Add variety to your rib repertoire with this sweet 'n tangy Asian sauce.
Prep Time: 15 minutes
Cool Time: 15 minutes
Chill Time: 3 hours or overnight
Bake Time: 60 minutes
Yield: 6 to 8 main dish servings
1 jar (10 ounces) plum preserves OR apple jelly
1/3 cup Karo® Light OR Dark 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
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.