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.
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Preheat oven to 300 degrees Fahrenheit.
Place meat in the bottom of a greased baking dish. Do not pile the ribs more than two high.
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.
Bake for two hours.
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why ruin good meat; i make this all the time use 1/4 or thicker flanken and 2 chicken bottoms on a bed of onions kosher salt and pepper.add paprika [ on the chicken only not on the flanken] 350 for 3 hrs
Can I use regular soy sauce instead? If so, how much?
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.
Made this with Bone in flanken instead and it was so simple and easy to make. It was absolutely delicious. Would totally recommend trying.
This recipe is NOT it. Whoever made this recipe owes me a rack of ribs. Horrible.
What adjustments of making with boneless ribs or goulash cubes?
TIA
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?