Chinese Pork Ribs with Plum Sauce
"St. Louis is the name given to pork ribs with the sternum bone, cartilage, and rib tips removed. Any good butcher can easily square off the rack of ribs for you." This recipe is from the food site, "Appetite for China."
- 4 pounds St. Louis-style pork ribs
- 6 cloves garlic, minced
- 1/2 cup Bonne Maman plum jam
- 1/2 cup soy sauce
- 3 Tablespoons rice vinegar
- 2 Tablespoons hoisin sauce
Adapted from yummly.com
Prepare the marinade: in a large bowl, combine the minced garlic, plum jam, soy sauce, rice vinegar, and hoisin sauce. Whisky until smooth. Place the ribs in a gallon-size freezer bag and pour the marinade over the ribs. Close the bag and shake so that all the ribs get covered with marinade. Place the freezer bag in the fridge for at least 2 hours, or ideally overnight.
Preheat the oven to 350 degrees F. Line baking sheets with tin foil or parchment paper. Place the ribs on the lined baking sheets bone-side-down. Reserve the remaining marinade and brush some of it on top with a pastry brush.
Roast for 45 to 50 minutes, brushing more marinade over the top of the ribs about halfway through. The ribs are done when they are golden brown on top and cooked through.
Transfer the ribs to a large platter and serve. Enjoy!
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