Please enter the email you’re using for this account.
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.
about 8 (1-inch-thick) spare ribs, nicely marbled
2 and 1/2 cups Gefen Duck Sauce
1 cup water
2 tablespoons Haddar Teriyaki Sauce (or gluten-free teriyaki)
5 cloves garlic , minced or 5 cubes Gefen Frozen Garlic
1 teaspoon paprika
2 tablespoons dried onion flakes
1 tablespoon salt
black pepper, to taste
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.
Let ribs cool; then refrigerate overnight.
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.
Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
How Would You
Rate this recipe?
Please log in to rate
Such an easy recipe and so delicious!
Awesome!! I couldn’t agree more. Thank you for the feedback.
-Chana Tzirel from Kosher.com
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!