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Maple-Glazed Rack of Ribs




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.

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!