Oven Baked Ribs in Plum Sauce is a no-fail, fool-proof, simple and easy recipe. The ribs are baked sticky-sweet, savory, and succulent then brushed in a flavorful plum sauce. Baked low and slow, they are melt-in-your-mouth tender.
Purchase ribs from your local butcher, they will clean them up nice for you and the quality will be far superior to any supermarket brand.
Here’s how to prepare the ribs: Line a rimmed baking sheet with parchment paper. I use a long sheet on the bottom and another on top to tent over the ribs. Generously massage the ribs in olive oil, then rub them with a combination of brown sugar and warm spices like smoked paprika, chili powder, dry mustard, garlic, and salt and pepper. Wrap the ribs by folding and sealing the edges of the parchment paper tightly, securing all four sides, like a large envelope – being mindful not to let the paper touch the ribs too much (you don’t want to accidentally wipe away any flavor!).
Bake at 250 F. for four hours, and these ribs will nearly fall off the bone! Brush plum sauce over and under the ribs and leave them to caramelize for a few minutes under the broiler.
That’s it!
Before serving, lightly sprinkle the ribs with salt and brush or drizzle extra plum sauce all over. Serve these ribs hot! Because these ribs are sticky, sweet and finger-licking-good-delicious, don’t be surprised if you don’t have any leftovers!
Oh, and because these ribs are baked inside of parchment paper, clean up is a breeze!
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Ingredients
For the dry rub:
- 1/4 cup brown sugar
- 2 tsp chili powder
- 2 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp dry mustard
- 1/2 tsp garlic powder
- 1/4 tsp ground pepper
For the ribs:
- rack of pork ribs (about 3-4 pounds)
- olive oil
- 1/4 cup dry rub
- 1/2 cup plum sauce find this in the specialty or ethnic food aisle
Instructions
- Heat the oven to 250 F. Mix all the dry rub ingredients together and set aside. Line a rimmed baking sheet in parchment paper (with enough overhang to form a closed pouch before baking, use 2 sheets if necessary, one on top and bottom).
- Massage all sides of the ribs in olive oil.
- Add the dry rub, making sure to rub into all sides of the ribs.
- Make a parchment pouch by bringing up the sides, making folds and opposite turns, so that the bag is securely closed on all sides to retain heat and moisture without touching the ribs.
- Bake for four hours or until the ribs are tender; (NOTE: Be very careful when removing pan from oven and opening parchment, a lot of liquid fat will have collected inside the bottom of the bag. It will be scalding hot and you don’t want to burn yourself or spill. I use a turkey baster to remove the fat before proceeding with next steps.)
- Brush plum sauce on the ribs and place under the broiler, 4-5 minutes each side, until ribs are caramelized. Keep your eye on them, you don’t want them to burn.
- Brush additional plum sauce all over ribs (optional, but good!) and serve hot.
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