Slow Ribs, Plum Glaze
3 hours in the oven, low and slow. Plum-glazed. Fall-apart tender.
Method
Preheat the oven to 300°F. Line a baking sheet with foil (or use a roasting pan with a lid).
Remove the membrane from the back of the ribs (slide a knife under the thin silvery layer at one end and pull). Season all over with salt and pepper.
Place the ribs meat-side up on the baking sheet. Cover tightly with foil. Bake 2.5 hours.
Meanwhile, make the glaze: combine the plum jam, vinegar, soy sauce, ginger, and garlic in a small saucepan. Simmer 8-10 minutes until thickened. Set aside.
At the 2.5-hour mark, remove the foil. Brush the ribs with half the glaze. Return to the oven, uncovered. Bake 15 minutes.
Brush with another quarter of the glaze. Bake 10 more minutes. Brush with the remaining glaze. Bake 5 more minutes — the glaze should be sticky and dark.
Rest 10 minutes before cutting. Serve with extra glaze on the side.
Low and slow. 300°F for 3 hours turns cheap ribs into something you'd pay $30 for at a restaurant.