- Preheat oven to 375F (190C). In a small bowl, stir plum sauce with maple syrup. Cut ribs into serving-size portions. For easy cleanup, line a shallow pan, such as a 9×13-inch (3-L) baking dish, with foil. Brush three-quarters of sauce on both sides of ribs, then place in pan meat-side up. Pour 1/4 cup (50 mL) water into pan. Loosely cover with a tent of foil.
- Roast in centre of 375F (190C) oven. Check after 30 minutes. If water has evaporated, add an additional 1/4 cup (50 mL) water. After 1 hour of roasting, remove foil. Brush on remaining sauce and continue roasting, uncovered and basting with pan juices every 10 minutes, until meat easily falls off bone when pulled with a fork, from 20 to 30 more minutes. For a caramelized glaze, turn on broiler and watch carefully until richly glazed, about 4 more minutes. Serve with baked potatoes or oven-baked fries. Store any leftovers, covered, in the refrigerator for up to 3 days.
No need to wait for the winter doldrums to set in before tucking into this rich comfort food. All it takes is two basic ingredients to boost the ribs’ juicy goodness.
Protein 61.5 g
Carbohydrates 24.3 g
Fat 34.2 g
Sodium 125 mg