Melt-In-Mouth Short Ribs with From-Scratch Duck Sauce

Miriam Fried Miriam Fried
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A few years ago my friend Devory Speilman gave me this duck sauce recipe. It’s not the typical recipe as it’s made with fresh fruits. It surely became my Pesach staple. Thanks Devory!

2h 6
Easy Gluten Free Passover Meat

Directions

Prepare the Duck Sauce

  1. Dice up all the fruits and add to a pot.

  2. Add one cup sugar.

  3. Simmer for about an hour until there is almost no liquid left. Add the oil, water and the beet. Cook for about another 45 minutes.

  4. Add in the sautéed onions and mix.

Prepare the Short Ribs

  1. Layer the sautéed onion in a pan. Layer the meat and marrow bones.

  2. Pour the duck sauce and the wine. Cover

    tightly and bake for four to five hours on 300 degrees Fahrenheit.

About

Description:
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

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