Short Ribs With Plums Recipes

RIBS WITH PLUM SAUCE

Steps:

• Cut ribs into serving-size pieces; place with bone side down on a rack in a shallow roasting pan. Cover and bake at 350° for 1 hour or until ribs are tender; drain. , In a small bowl, combine the remaining ingredients; brush some of the sauce over ribs. Bake at 350° or grill over medium heat, uncovered, 30 minutes longer, turning and basting occasionally.

SLOW-COOKER PLUM BARBECUE SHORT RIBS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• In 2-quart saucepan, cook remaining ingredients over medium heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
• Drain excess liquid from slow cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.

PRESSURE COOKER SHORT RIBS IN PLUM SAUCE

Steps:

• Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
• Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
• Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
• Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
• Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

COUNTRY STYLE RIBS WITH PLUM SAUCE

Steps:

• Arrange ribs in slow cooker; pour combined plum sauce, honey and soy sauce over the ribs.
• Cover and cook on low 6-8 hours. Remove to a platter and keep warm.
• Turn heat to high and cook 10 minutes; stir in combined corn starch and orange juice, stirring 2-3 minutes. Season to taste with salt and pepper and serve over ribs.

RIBS WITH PLUM SAUCE

Steps:

• Cut ribs in bite size pieces; place bone down on a rack in a shallow pan.
• Cover with foil, and bake for 1 hour, at 350 degrees.
• Combine remaining ingredients and brush over ribs.
• Bake uncovered for another 30 minutes, brushing occasionally with sauce.
• These can also be made on the grill.