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.
Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
can this recipe be used with beef breast flanken (with bones)
You should be able to. You may have to adjust cooking time if the meat cooks differently.
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…
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.
Sweet and Tangy Spare Ribs “Amazingly good and incredibly easy”
Thanks so much for the feedback Dina!