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Recipe Detail Page
Pork Ribs with Plum Glaze
Autumn 2020
Most of us are familiar with low and slow pork ribs, but quickly cooked ribs can be equally delicious. Here they’re sauced with an easy glaze made from late-season plums and a few pantry staples. If Chinese five-spice isn’t available where you are, see TIP below.
Serves 6 to 8
2 racks, each about 1 lb 3 oz (540 g) pork baby back ribs, cut into individual ribs
Salt and freshly ground black pepper
1 cup (250 mL) chopped plums, preferably a combination of prune and red plums
2 tbsp (30 mL) hoisin sauce
¼ cup (60 mL) honey
3 tbsp (45 mL) apple cider vinegar
2 tsp (10 mL) Chinese five-spice powder
1 tbsp (15 mL) toasted sesame seeds (optional)
1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with foil and place a large rack overtop. Season ribs with salt and pepper and arrange on rack, meat-side up. Roast on upper rack of oven for 40 minutes.
3. Meanwhile, combine plums, hoisin, honey, vinegar, five-spice and ½ tsp (2 mL) salt in a small pot over medium heat. Bring to a boil, lower heat to maintain a simmer and cook 15 minutes. Purée with an immersion blender.
4. Dunk roasted ribs into glaze one at a time and return, meat-side up, to rack over baking sheet. Broil on upper rack for 4 to 6 minutes or until sticky and lightly caramelized. Remove to a platter and garnish with sesame seeds, if desired.
TIP One of the ingredients in Chinese fivespice is Sichuan peppercorns. If you can’t find five-spice itself, it’s likely that Sichuan peppercorns are unavailable where you are too. No matter—simply combine ¾ tsp (4 mL) ground anise seed (or ground star anise), ¾ tsp (4 mL) ground cinnamon, ¼ tsp (1 mL) ground black pepper and a pinch each of ground fennel seed and ground cloves and use in place of the indicated measure of five-spice.
Serves 6 to 8
