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6 Servings
17 Hours
Allergens
Notes: Brush pan juices over meat just before serving.
Year-Round: Use bourbon instead of the white wine in the sauce.
Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Photography by Miriam Pascal. Buy the book!
Can i make in advance? if i make it tonight howndo i store if i wanna serve it 1st day meal?
Beef or pork I’m sure you used beef ribs, but my wife insists they photo is pork ribs? Please, help us out.
Marvin
That is most definitely beef!
Short ribs Do you suggest any changes to make this using short ribs? Sear first? Also, any way to cook it higher temp and faster?
Chag Sameach!
Crockpot? Hi
This sounds amazing.
Can I make it in a crockpot? If yes, for how long and on what power?
I only have boneless barbecue ribs in my freezer, will this recipe work with that?
HI Michal. I think a crockpot should be great. I am not sure how using boneless will change the recipe, but I can’t imagine it will taste anything but yummy.
Looks yum! Does it freeze well?
Yes
How can i warm this up for YT? straight on hot plate is ok?
Amazing! Cooked at 250 for 5 hours and it was perfect!
Awesome Delicious!! I used boneless flanken instead of ribs and baked it at 250 degrees for 7-8 hours.
That’s great. I am glad the boneless worked.