RIBS WITH PLUM SAUCE
I found the recipe for this tangy-sweet basting sauce when a surplus of plums sent me searching for new ideas to use all the fruit. In summer, I like to finish the ribs on the grill, brushing on the sauce, after first baking them in the oven. - Marie Hoyer, Hodgenville, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 948 calories, Fat 53g fat (20g saturated fat), Cholesterol 213mg cholesterol, Sodium 2005mg sodium, Carbohydrate 61g carbohydrate (57g sugars, Fiber 0 fiber), Protein 55g protein.
PRESSURE COOKER SHORT RIBS IN PLUM SAUCE
A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SHORT RIBS WITH PLUMS
My mother got this recipe in the '40s, and I often requested this dish for my birthday meal. The gravy is delicious.
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown the meat in oil over medium heat. Remove meat; keep warm. Add onion to the drippings. Saute onion until tender, scraping the pan to loosen browned bits; drain. Add the salt, browning sauce if desired, pepper, 3/4 cup water and dried plums. Bring to a boil; return meat to the pan. Reduce heat; cover and simmer for 1 hour or until meat is tender. Remove meat; keep warm., Skim fat from the pan. Combine the cornstarch and the remaining water until smooth. Stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thicken. Serve with ribs and rice.
Nutrition Facts : Calories 303 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 629mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 2g fiber), Protein 19g protein.
BROILED SHORT RIBS
Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.
Provided by Donna
Categories Main Dish Recipes Rib Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain.
- In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly.
- Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 16.4 g, Cholesterol 92.3 mg, Fat 18.5 g, Fiber 0.2 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 287.2 mg, Sugar 12.4 g
SLOW-COOKER PLUM BARBECUE SHORT RIBS
Beef short ribs come out of the slow cooker tender and flavorful. Plum preserves add a sweet twist to the barbecue sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 5h30m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 480, Carbohydrate 50 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 34 g, TransFat 1 g
TANYA'S BONELESS SHORT RIBS
Boneless, simmering short ribs broiled then thrown in the oven. Easy as 1-2-3. Hubby LOVES this dish and whines when I don't make it. If you like LOTS of sauce double the liquid amounts. Great for indoor cooking nights....
Provided by Tanya Preston
Categories Main Dish Recipes Rib Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven broiler.
- Place ribs on a rack in a broiler pan, and broil on top oven rack 15 minutes, or until well browned. Remove from heat, and transfer to a baking dish. Reduce oven temperature to 350 degrees F (175 degrees C).
- In a saucepan over medium heat, mix the tomato sauce, tomato juice, onion, vinegar, Worcestershire sauce, and hot sauce. Season with cinnamon, cloves, and pepper. Bring to a boil. Pour over the ribs in the baking dish.
- Bake ribs in the 350 degrees F (175 degrees C) oven 45 minutes, or until meat pulls apart easily with a fork and reaches a minimum internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 651.1 calories, Carbohydrate 6.3 g, Cholesterol 124.4 mg, Fat 55.7 g, Fiber 1 g, Protein 29.5 g, SaturatedFat 23.6 g, Sodium 489.2 mg, Sugar 4.1 g
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SHORT RIBS BRAISED WITH PLUMS | RECIPE | CUISINE FIEND
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Cuisine AmericanCategory Main CourseServings 2Total Time 5 hrs
- Heat the oil in a large oven-proof casserole dish and brown the ribs, for 2 minutes on each side. Remove them onto a plate.
- Add the onion, carrot, celery, lemongrass, garlic and ginger to the pot and cook stirring for about 5 minutes. Add the plums and pour in the wine. Stir to dissolve any bits stuck to the bottom of the pot. Pour in the stock, add the hoisin and soy sauces, sugar and the bay leaves. Bring to the boil.
- Transfer the ribs back to the pot, cover with the lid and put in the oven. Braise for 3 hours turning the ribs over every hour, then lift the lid and bake for another hour uncovered.
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