Oven Baked Ribs in Plum Sauce
Oven Baked Ribs in Plum Sauce are fall-off-the-bone tender, and baked in parchment for a simple recipe with easy cleanup.
Servings: 0
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.