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I came across a similar recipe a while back, but since I don’t know how to actually follow a recipe, I played around with the idea and created this version. I made it to take the place of my one-pot chicken and potatoes, and it was a big hit! I love to serve this over couscous with a side of saucy string beans. [Not on Passover, of course.] When this dish is on the dinner menu, no one ever complains.
3 tablespoons Gefen Olive Oil
2 large onions, diced
6 spare ribs
5 pounds Yukon Gold potatoes, peeled and diced
8 ounces Tuscanini Tomato Sauce
1 cup water
2 cups chicken or beef stock, such as Manischewitz
2 teaspoons garlic powder
1 and 1/2 tablespoons light brown sugar
salt, to taste
pepper, to taste
Preheat oven to 300 degrees Fahrenheit.
In a roasting pan or Dutch oven, heat oil. Add onions and sauté until translucent, about seven minutes.
Add ribs and sear for four minutes on each side, until golden brown.
Add potatoes, tomato sauce, water, stock, garlic powder, sugar, salt and pepper. Bring to a boil, then transfer to the oven and cook for three hours.
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