Spareribs in plum sauce

Spareribs in plum sauce

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
8-10 meaty pork spareribs
rice, boiled, to serve

Marinade

Quantity Ingredient
2 tablespoons sherry
1 tablespoon light soy sauce
1 tablespoon hoisin sauce
1 garlic clove, crushed
2 teaspoons fresh ginger, finely grated

Sauce

Quantity Ingredient
425g tinned purple plums
1 teaspoon chilli sauce
125ml water
1 tablespoon cornflour
60ml malt vinegar

Method

  1. Blanch spareribs in boiling water for 2 minutes, then drain and pat dry with paper towels. Place spareribs in a flat dish.
  2. To make marinade, combine ingredients, spoon over spareribs and stand for 2 hours, turning often, or cover and refrigerate overnight.
  3. To make sauce, drain plums and measure 190 ml syrup into a saucepan. Blend in remaining ingredients.
  4. Stone plums, then purée and add to sauce. Bring to the boil, stirring, until thickened. Simmer for 5 minutes. Drain spareribs, reserving marinade.
  5. Cook spareribs under a preheated hot grill, on a barbecue or on a rack in a preheated moderate oven (180°C) for 25–40 minutes, turning during the cooking. Add any marinade to plum sauce, then pour over spareribs and serve with fluffy boiled rice with a tossed salad.
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