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Recipe by Estee Kafra

Last-Minute Miami Ribs

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Meat Meat
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Soy
2 Hours, 5 Minutes
Diets

This is one of my favorite last minute, never-fail sauces and tastes terrific on Miami ribs. It couldn’t be simpler to prepare. Miami ribs are beef short ribs (flanken) that have been sliced into thin strips across the bone by the butcher. They’re about 1/2 inch thick. Short ribs are a kosher cut of beef. In this recipe, they are baked in the oven at 300 degrees Fahrenheit in a sweet honey-soy sauce for two hours.   For more easy, family-friendly meat and chicken dinners, click here!

Ingredients

Meat

  • 12 Miami-style ribs

Sauce

Directions

Prepare the Ribs

1.

Preheat oven to 300 degrees Fahrenheit.

2.

Place meat in the bottom of a greased baking dish. Do not pile the ribs more than two high.

3.

Mix all ingredients for sauce together in a bowl and pour evenly over meat, making sure all the meat is covered with sauce. Cover pan tightly with aluminum foil.

4.

Bake for two hours.

Last-Minute Miami Ribs

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D. Schiff
D. Schiff
2 months ago

Can I use regular soy sauce instead? If so, how much?

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Avigael Levi
Admin
Reply to  D. Schiff
2 months ago

Yes! You don’t need to change the amount, just substitute the less sodium soy sauce for one you’d prefer- measurements stay the same.

Tziporah Ehrich
Tziporah Ehrich
5 months ago

Made this with Bone in flanken instead and it was so simple and easy to make. It was absolutely delicious. Would totally recommend trying.

Chris Creglia
Chris Creglia
6 months ago

This recipe is NOT it. Whoever made this recipe owes me a rack of ribs. Horrible.

Sora Deetza
Sora Deetza
6 months ago

What adjustments of making with boneless ribs or goulash cubes?
TIA

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Avigael Levi
Admin
Reply to  Sora Deetza
6 months ago

Hi Sora,

There shouldn’t be any adjustments if you’re using boneless ribs. Can you please clarify so I can answer your question correctly; you’d like to use goulash cubes instead of the sauce?

W z
W z
7 months ago
Esther Steinfeld
Esther Steinfeld
1 year ago

Can i use a flanken roast for this recipe?

Chana Malamud
Chana Malamud
1 year ago

Is it possible to make this with maple syrup instead of honey?

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Nechama Dembitzer
Nechama Dembitzer
4 years ago

Rib Weight How many pounds is 12 ribs?

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Raquel
Raquel
Reply to  Nechama Dembitzer
4 years ago

It seems to be that it ranges from 14-20 lbs. However, I got that information from the internet. I would recommend calling your local butcher and asking them.

Elana Einhorn
Elana Einhorn
5 years ago

Can I make and freeze miami ribs in advance Can I freeze the miami ribs

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Raquel
Raquel
Reply to  Elana Einhorn
5 years ago

Yes, I don’t see why there would be a problem with freezing them.

Love food
Love food
1 year ago

This is an absolute delicious recipe. I used it on a few kinds of meats already it’s a no fail thank you!

pearl pdpearldesign@gmail.com
1 year ago

if i am making this with 4.4 lb meat do i have to double the recipe?

Raquel
Raquel
Reply to  pearl [email protected]
1 year ago

I would think so, yes.

Dena
Dena
1 year ago

Such an easy no fail recipe. I’m not great with making meats but this one is made every yom tov. Like to leave it in the oven low and slow on yom tov morning so they’re hot and fresh for lunch.

Francine siegel
Francine siegel
1 year ago

can this be frozen?

Raquel
Raquel
Reply to  Francine siegel
1 year ago

Yes, just recommended to properly wrap before freezing.

Anthony Shipe
Anthony Shipe
2 years ago

Instant favorite!!

Sora Deetza
Sora Deetza
2 years ago

What cut would be used in Eretz Yisrael?

Could these be made in a Crockpot and served Shabbos day? If so, please give directions.

Thank you!!

Esther Leah
Esther Leah
Reply to  Sora Deetza
2 years ago

According to Alte Hacker in Yerushalayim, San Hedriah, ribs are number 2 and brisket is number 3. You could also buy from Ma’atam Chofetz Chaim on Rechov Agripas in downtown near Rechov King Goerge.

Sophia
Sophia
Reply to  Esther Leah
2 years ago

Asado is what it’s called and it’s number 9. This is also a great site for Israeli vs American beef cuts. Omgbeef.com

Fern
Fern
2 years ago

Have many these many times. Excellent! Served with rice to soak up the marinade. Have not been able to track down a butcher who cuts Miami ribs here in Jerusalem like the ones I used to find. Really miss it.

Lexii Grubbs
Lexii Grubbs
2 years ago

Delicious!

Melissa
Melissa
2 years ago

How long would you cook if I made it with flanken ribs off the bone ?

Shifra Wetts
Shifra Wetts
3 years ago

Insanely awesome and likable by all picky eaters. The smell of the soy sauce was giving it a hard time for my guest to think that it will be good.
The moment they dived into their food they licked the plate clean.
They went into my kitchen searching for more, when they found it they fought over it.
This dish took literally 7 minutes to make and it pleased eveyone.
Thank you!!

Anthony
Anthony
4 years ago

Miami ribs????? Can’t understand why you call these Miami ribs. Nothing in the sauce or style of ribs has to do with Miami!!!

Fern
Fern
Reply to  Anthony
2 years ago

The name is irrelevant. I have recently found a French roast where there are no French people in the premises. These ribs are delicious.