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1 jar (10 ounces) damson plum preserves or apple jelly
1/3 cup light or dark with real brown sugar corn syrup
1/3 cup soy sauce
1/4 cup chopped green onions
2 cloves garlic, minced
2 teaspoons ground ginger
2 pounds country-style pork spareribs, trimmed and cut into serving pieces
Combine preserves, corn syrup, soy sauce, green onions, garlic and ginger in small saucepan. Cook over medium heat until melted and smooth, sitting constantly. Pour into 11X7-inch or 9X13-inch baking dish. Cool to room temperature. Add meat and stir to coat.
Cover and refrigerate for at least 3 hours or overnight, turning ribs once.
Remove ribs from marinade; place on rack in a shallow foil-lined pan.
Bake in 350°F oven, turning occasionally and basting frequently with marinade, about 1 hour or until tender.
1/3 cup light or dark with real brown sugar corn syrup
1/3 cup soy sauce
1/4 cup chopped green onions
2 cloves garlic, minced
2 teaspoons ground ginger
2 pounds country-style pork spareribs, trimmed and cut into serving pieces
Combine preserves, corn syrup, soy sauce, green onions, garlic and ginger in small saucepan. Cook over medium heat until melted and smooth, sitting constantly. Pour into 11X7-inch or 9X13-inch baking dish. Cool to room temperature. Add meat and stir to coat.
Cover and refrigerate for at least 3 hours or overnight, turning ribs once.
Remove ribs from marinade; place on rack in a shallow foil-lined pan.
Bake in 350°F oven, turning occasionally and basting frequently with marinade, about 1 hour or until tender.
