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These ribs can be done in the oven or on a BBQ


  • 3 lb. pork spareribs
  • 3/4 cup plum sauce
  • 1/4 cup cider vinegar
  • 2 tbsp. tomato paste
  • 1 tsp. minced fresh ginger
  • 1 tsp. dijon mustard
  • 3/4 tsp. worcestershire
  • 1/2 tsp. hot pepper sauce
  • 1 minced garlic clove


  • Cut spareribs into serving size. In a large pot cover ribs with salted water and bring to a boil; reduce heat, cover and simmer for about 40 minutes or until fork tender. Drain well and transfer to a bowl.
  • In a separate small bowl whisk together other ingredients; pour over ribs, turning to coat.
  • Cover and marinate ribs in fridge for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes.
  • Reserve marinade, place ribs on a rack over a pan for dripping. Bake at 350 degrees for 45 minutes turning often and basting with marinade. Or put on a greased grill and proceed the same as above for 10 to 15 minutes on medium high on the BBQ.

Categories: Barbecue  Main Dish  Pork 
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