In the mood for a good sauce that’s not from a bottle? I am too! This sauce will make other ribs jealous.
Preheat oven to 250ºF. Rinse ribs and pat dry.
Heat a large saute pan over medium-high heat. Add ribs and sear on each side for about three minutes. Remove ribs from pan and place in a roasting or baking pan.
Add onion to the pan and saute (in rendered fat from ribs) until golden. Add rest of the ingredients and stir. Bring to a boil, then lower heat. Pour sauce over ribs.
Cover and bake for three hours, turning meat over halfway through cooking time to ensure even braising.
Why use a roasting pan over a regular baking pan?
Roasting pans hold and conduct heat better than regular pans. In addition, roasting pans produce a juicier protein because the heat is conducted and is maintained in the pan. Roasting pans cook evenly. I also find that my cooking time is shortened when I use a roasting pan.
I personally like using a smaller roaster (available at Jewish home goods stores) which fit my five to seven pound roasts and my whole roasted (and brined ) chicken really perfectly (it’s pictured in the lamb shank photo). It cleans like a breeze too.
Notice that I didn’t call for oil when searing these meats? That’s on purpose. These meats will render their own fats. Rendered fat lends a deeper flavor to the finished dish, and the additional oil isn’t necessary.
what size tomato paste, how many oz?
Chnagedmneat? Can I make this on a flanken roast?
Yes, you may need to adjust the cooking time.