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Barbecue-Glazed Back Ribs


My brother-in-law Tzvi turned us onto this cut that he found in Pomegranate, and it’s a great option if you want flanken roast vibes but not flanken roast prices. Ask your butcher for back ribs with extra meat; you can get up to seven bones per piece.


1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Rub meat with olive oil and seasonings. Place in a baking dish and evenly pour the cooking wine and soy sauce on top. Cover the pan tightly and bake for three hours or until fork-tender. Alternatively, bake at 300 degrees Fahrenheit (150 degrees Celsius) for four to five hours.
3. Combine ingredients for glaze in a small bowl. Remove meat from oven and brush the glaze all over the meat.
4. Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Return the meat to the oven uncovered and bake for 20 minutes, or until a nice crust develops.


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.