Pork Spareribs in Plum Sauce
Indulge in the sweet-savory perfection of Pork Spareribs in Plum Sauce, a dish that combines tender, oven-baked ribs with a luscious glaze made from plum jam, soy sauce, hoisin sauce, and aromatic spices. This recipe takes classic rib preparation to new heights with a balance of tangy rice vinegar, warm ginger, and rich brown sugar, creating a sauce that clings to each bite. After slow baking, the ribs are coated with a thickened, glossy sauce and garnished with scallions and sesame seeds for a stunning finish. Perfectly suited for a family dinner or a special occasion, serve these mouthwatering ribs alongside steamed rice or your favorite side dishes for a meal that’s sure to impress. With step-by-step guidance and just 15 minutes of prep, you’ll love how easy it is to bring restaurant-quality flavor to your kitchen!
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Recipe Information
Ingredients
- 1.5 kg pork spareribs
- 1 cup plum jam
- 0.25 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon ginger
- 3 cloves garlic cloves, minced
- 1 tablespoon sesame oil
- 0.5 cup water
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 scallions, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish, optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 160°C (320°F).
Rinse and pat dry the pork spareribs. Season them with salt and black pepper.
Heat a large skillet over medium-high heat and add sesame oil. Sear the spareribs on both sides until golden brown, about 3-4 minutes per side. Set aside.
In a medium mixing bowl, combine plum jam, soy sauce, hoisin sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and 0.5 cup of water. Whisk well to form the sauce.
Transfer the seared spareribs to a baking dish. Pour the plum sauce evenly over the ribs, ensuring they are well-coated.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 75-90 minutes, flipping the ribs halfway through, until the ribs are tender and the meat begins to pull away from the bone.
Remove the baking dish from the oven. Carefully transfer the ribs to a plate and tent them with foil to keep warm.
Pour the cooking liquid into a small saucepan and bring it to a simmer over medium heat.
In a small bowl, mix cornstarch with 2 tablespoons of cold water to make a slurry. Stir the slurry into the simmering sauce and cook until the sauce thickens, about 2 minutes.
Return the ribs to the baking dish and pour the thickened sauce over them, ensuring they are fully coated.
Garnish with chopped scallions and sesame seeds if desired. Serve hot with steamed rice or your favorite side dishes.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 38.8 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
