Hot Sticky Finger Plum Pork Spareribs Recipes

STICKY HOISIN SPARERIBS

Steps:

• Remove the membrane from the rack of spareribs, then cut into individual ribs. Place the ribs in a large resealable bag.
• Whisk to combine the hoisin sauce, soy sauce, dark brown sugar, rice vinegar, ketchup, sriracha, ginger, Chinese five-spice, red gel food coloring and garlic in a medium bowl. Reserve 1/2 cup of the marinade and pour the remaining marinade into the bag with the ribs. Seal the bag and massage to coat the ribs with the marinade. Place the bag on a small baking sheet or plate and refrigerate for 4 to 6 hours and up to overnight.
• Preheat the oven to 325 degrees F.
• Line a baking sheet with aluminum foil. Remove the ribs from the marinade and discard the liquid. Place the ribs in a single layer on the prepared baking sheet, cover tightly with foil and bake for 1 hour 30 minutes. Remove the foil and continue baking, brushing with the reserved marinade every 10 to 15 minutes, until cooked through and well browned, 40 to 50 minutes more.
• Transfer to a serving platter and garnish with sesame seeds, scallions and lime wedges.

TEXAS PETE® HOT STICKY FINGER PLUM PORK SPARERIBS

Steps:

• Combine Texas Pete Hot Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
• Place meat in large, sealable container or bag. Add marinade and allow to coat.
• Refrigerate 24 hours.
• Drain meat before cooking; reserve marinade.
• Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.

TEXAS PETEANDREG; HOT STICKY FINGER PLUM PORK SPARERIBS

Steps:

• 1. Combine Texas Pete® Hot Chicken Wing Sauce, asian plum sauce, soy sauce and honey for marinade. 2.Place meat in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 24 hours. 4.Drain meat before cooking; reserve marinade. 5.Brown ribs over medium-high heat in a brasier; add reserved marinade to brasier, cover and cook in a 325°F oven for 2 hours or until spareribs are tender.

PORK SPARERIBS IN PLUM SAUCE

Steps:

• Place pork on a greased roasting tray.
• Brush on plenty of plum sauce on both sides.
• Spread vegetables over the pork and simply roast in the oven at 180°C for about 40-45 minutes turning once or until browned and caramelized.

SLOW COOKED STICKY PORK SPARERIBS

Steps:

• Preheat oven (gas) to 180°C.
• In a large saucepan, bring pork belly spare ribs to the boil, turn down and simmer for around 20 minutes.
• While simmering ribs, combine all sauces together in a large mixing bowl.
• Remove ribs from saucepan and place on chopping board, cut into 3 pieces, and toss with the sauce mixture.
• Arrange ribs on baking tray and place into preheated oven, turning regularly and basting with sauce mixture.
• Bake approx 45 minutes.
• Eat them on their own as a snack, or accompany with a tossed green salad.

PORK SPARERIBS WITH PLUM SAUCE

Steps:

• Place spareribs in a pot large enough to cover all of them.
• Cover with water.
• Stick onion with cloves, add to pot along with garlic cloves and salt.
• Bring to a boil over high heat, reduce heat and simmer for 45-60 minutes (or until meat will no longer be pink).
• Meanwhile, prepare plum marinade.
• Open can of plums and or fresh, discard pits.
• Place plums and syrup in food processor or blender.
• Add brown sugar, soy sauce and garlic powder.
• Process mixture until completely smooth.
• Drain spareribs.
• Place in a large, flat glass or plastic container.
• Marinate in refrigerator overnight for best flavor.
• If you are in a hurry, marinate at room temperature for 2 hours.
• Ribs are now ready for the grill.

HOT STICKY FINGER PLUM PORK SPARERIBS

Steps:

• 1. Combine Texas Pete® Buffalo Chicken Wing Sauce, Asian Plum Sauce, Soy Sauce and Honey for marinade.
• 2. Place meat in large, sealable container or bag. Add marinade and allow to coat.
• 3. Refrigerate 24 hours.
• 4. Drain meat before cooking; reserve marinade.
• 5. Brown ribs over medium-high heat in a braiser; add reserved marinade to braiser, cover and cook in a 325 degree oven for 2 hours or until spareribs are tender.