Maple Glazed Rack of Ribs | The Jewish Week | Food & Wine

Maple Glazed Rack of Ribs

Facebook icon
Twitter icon
Digg icon
e-mail icon
Maple Glazed Rack of Ribs

(The Nosher via JTA) -- As a personal chef, I always like to up the ante of my presentation and creativity of my food. Why should Passover food be boring? The one easy way to take Passover food up a notch is by using fresh ingredients – fresh lemons, kosher salt, good quality olive oil, fresh herbs – and prepping ahead as much as you can.

I have made this ribs recipe several times as an alternative to cholent for Shabbat lunch. It’s quick and easy to prepare, and even easier to cook — just let it roast in the oven at a low temperature overnight or for 16 hours. There’s nothing like waking up to the amazing aroma of slow-cooked ribs on a Saturday morning!

(This recipe is reproduced from "Perfect for Pesach" by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.)

Servings & Times
Yield:
  • 1 rack
Active Time:
  • Over Night
Ingredients

1 4- to 5-pound rack beef ribs

1 tablespoon extra-virgin olive oil

1 teaspoon kosher salt

¼ teaspoon black pepper

1 teaspoon paprika

1 teaspoon onion powder

6 cloves garlic, crushed

1 tablespoon brown sugar

½ cup pure maple syrup

½ cup white wine

2 tablespoons apple cider vinegar

2 tablespoons tomato paste

1 teaspoon kosher salt

Steps

1.  Preheat oven to 200 F. Place ribs into a large roasting pan; set aside.

2.  In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.

3.  If you have time, let the meat stand at room temperature for 1 hour to absorb some of the flavors.

4. In a second bowl, mix maple syrup, wine, vinegar, tomato paste and salt. Pour over the meat. Cover the meat really well. Place in the oven for 16 hours or overnight.

5.  Brush pan juices over meat; cut apart ribs just before serving.


(Naomi Nachman is often sought after to give cooking demonstrations and produce kosher "Chopped"-style competitions throughout the New York-New Jersey metropolitan area as well as across the country, where she shares her immense enthusiasm for food. Nachman also hosts “Table for Two with Naomi Nachman,” a weekly show on The Nachum Segal Network that covers all food-related topics.)

The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.