Updated Nov 24, 2014Chatelaine
- 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.