Maple-Glazed Rack of Ribs

Naomi Nachman Recipe By
  • Cooking and Prep: 17 h
  • Serves: 6
  • No Allergens

Ingredients (12)

Main ingredients

Start Cooking



  1. Preheat oven to 200 degrees Fahrenheit. Place ribs into a large roasting pan; set aside.
  2. In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic, and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.
  3. If you have time, let the meat stand at room temperature for one hour to absorb some of the flavors.


  1. In a second bowl, mix maple syrup, wine, vinegar, tomato paste, and salt. Pour over the meat.
  2. Cover the meat really well. Place in the oven for 16 hours or overnight.
  3. Brush pan juices over meat just before serving.
Note: 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!

  • Dina Abramovitz

    Maple-Glazed Rack of Ribs

    Can i make in advance?

    if i make it tonight howndo i store if i wanna serve it 1st day meal?
    Posted by Dina Abramovitz |April 7, 2020
  • Rivka Bennish

    Maple-Glazed Rack of Ribs


    Delicious!! I used boneless flanken instead of ribs and baked it at 250 degrees for 7-8 hours.
    Posted by rbennish |November 4, 2018
  • Patty Simon

    Maple-Glazed Rack of Ribs

    Beef or pork

    I'm sure you used beef ribs, but my wife insists they photo is pork ribs? Please, help us out. Marvin
    Posted by |October 30, 2018
    Chaia Frishman  - Admin
    That is most definitely beef!
    Posted by Chaiaadmin|October 31, 2018
  • jen mandell

    Maple-Glazed Rack of Ribs

    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!
    Posted by jenm |March 23, 2018
  • Michal Cohen

    Maple-Glazed Rack of Ribs


    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?
    Posted by Michalgad |January 4, 2018
    Chaia Frishman  - Admin
    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.
    Posted by Chaiaadmin|January 5, 2018
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