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When Chanie and I were discussing this set, we decided on what we called “Memphis ribs.” I immediately thought dry rub and dry bake, and when I sent Chanie an Erev Shabbos nachas picture to show her my new favorite recipe, she replied, “No sauce??” Turns out Memphis ribs can be wet or dry! Despite our ships-in-the-night moment, these came out awesome — not as soft as braised ribs, but with that barbecue-esque taste that I crave all summer.
3 pounds (1 and 1/2 kilogram) bone-in ribs (either short ribs or butcher’s cut flanken)
2/3 cup brown sugar
2 tablespoons Haddar Kosher Salt
2 teaspoons Pereg Black Pepper
2 tablespoons Gefen Garlic Powder
1/4 teaspoon cayenne pepper (see note)
Combine sugar and spices. Liberally coat the meat with the spice mix on all sides. Allow to rest in the refrigerator for two hours or overnight.
Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius). Prepare a heavy baking sheet and cover with heavy-duty aluminum foil and Gefen Parchment Paper.
Place the ribs on the baking sheet and place in the oven. Bake uncovered for three hours for individually cut short ribs, or four to five hours for attached ribs or flanken, turning once midway. The meat is ready when it has pulled away from the bone and is fork-tender.
Photography by Moishe Wulliger Food Styling by Renee Muller
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Can this be made with regular spare ribs
I think so.
Hi can u make these in advance and freeze?
yes, let ribs cool to room temperature, then vacuum seal or wrap tightly in two layers of heavy-duty foil (enclose completely). Freeze for up to 3 months. To reheat, thaw in the refrigerator.
Can u use maple syrup or honey?
Yes, you can for sure use maple syrup my only concern with honey is that it burns more easily so juts be careful.