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I’ve heard of cider-braised ribs, but I don’t generally have apple cider chilling in my fridge. Apple juice? Now that I have. These ribs were surprisingly tender with a sweet tang that cut through the rich fatty flavor, making them extremely easy to eat. If you don’t use vinegar on Rosh Hashanah, be sure to try this one for Sukkos!
1–1 and 1/2 pounds (450–680 grams) boneless spare ribs
2 tablespoons Tuscanini Olive Oil
2 onions, cut into circles or half-moons
2 green apples, peeled and cut into wedges
1 tablespoon Pereg Garlic Powder
1 tablespoon onion power
1/2 tablespoon dried basil
1/2 tablespoon dried parsley
1 tablespoon ground mustard
2 teaspoons salt
1 teaspoon coarse black pepper
3 cups Glicks Apple Juice
1/4 cup Tuscanini Apple Cider Vinegar
1/4 cup Tuscanini Balsamic Vinegar
Combine the ingredients for the spice mix; reserve about two tablespoons for the onions.
Coat spare ribs on all sides with the spice mixture.
Heat olive oil in a large pot.
Add spare ribs and sear on all sides for two to three minutes.
Remove meat from the pot, and immediately add onions and reserved spices. Sauté for about five minutes or until onions are translucent.
Add the meat back in, then pour in the sauce ingredients. Bring to a low simmer and cover the pot.
Cook for 45 minutes, then add the apple wedges and mix. Simmer for an additional 30–45 minutes.
Remove from heat and enjoy. Serve warm. (If preparing in advance, just warm in the oven before serving.)
Styling and Photography by Devorah Applegrad. Food Prep by Leah Hamaoui.
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