A friend once called me, asking for a meat recipe. “It has to be amazingly good and incredibly easy,” she said. “I’m kidding,” she then added, but I knew she really wasn’t. And I had just the thing. Whenever I meet her husband, he makes sure to thank me, AGAIN, for “those awesome ribs.” Where does it say that great dishes have to be long, hard, and complicated?

For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.

Directions

Prepare the Ribs

1. Preheat oven to 350 degrees Fahrenheit. In a baking pan, arrange ribs in one layer. In a medium bowl, combine duck sauce, water, teriyaki sauce, garlic, paprika, onion flakes, salt, and pepper. Pour over ribs. Cover tightly with foil; bake for three hours.

2. Let ribs cool; then refrigerate overnight.

3. Preheat oven to 375 degrees Fahrenheit (use the “roast” setting, if available). Remove congealed fat layer from the ribs. Roast, uncovered, spooning sauce over the ribs once or twice, until ribs are braised and glistening, about 20 minutes.

Notes: I like to cool the ribs in the middle of the cooking process so I can remove the fat layer, but it’s not a necessity. You can raise oven temperature, uncover meat, and proceed with the braising part immediately after the three-hour slow roasting.

Acknowledgments

Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.

Recipe tags

Beef Duck sauce Gluten free Our Table Ribs Rosh Hashana Rosh hashanah Rosh Hashanna Rosh Hashannah Roshhashana Savory Spare ribs Succos Succot Sukkos Sweet Sweet and tangy Tangy

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Janet Feld

2 months ago

can this recipe be used with beef breast flanken (with bones)

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Raquel Admin

Reply to Janet Feld

2 months ago

You should be able to. You may have to adjust cooking time if the meat cooks differently.

Chaya

3 years ago

Shabbos how can this be done for shabbos “warming up” on a low number Fri night

recipe is delicious!!! But I tend to overdo it once I keep it warm for a few hours…

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So}mouwmin

Reply to Chaya

3 years ago

I would eat these Friday nights and put them on a hot-plate or blech right before Shabbos with an upside-down pan underneath so it doesn’t get too cooked. Maybe add a little extra water so the sauce doesn’t over thicken and burn. Or you can leave it in your oven and turn off your oven. It won’t be as hot but it definitely won’t dry out.