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My brother-in-law Tzvi turned us onto this cut that he found in Pomegranate, and it’s a great option if you want flanken roast vibes but not flanken roast prices. Ask your butcher for back ribs with extra meat; you can get up to seven bones per piece.
4-bone back ribs with extra meat
1 tablespoon Tuscanini Olive Oil
2 teaspoons salt
1/2 teaspoon black pepper
1 tablespoon garlic powder
2 tablespoons Tuscanini Cooking Wine
2 tablespoons Glicks Soy Sauce (or gluten-free soy sauce)
1/4 cup brown sugar
2 tablespoons Glicks Soy Sauce
2 tablespoons of your favorite barbecue seasoning (or use your own mix of salt, pepper, garlic powder, onion powder, paprika, and chili powder)
2 tablespoons Tuscanini Apple Cider Vinegar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Rub meat with olive oil and seasonings. Place in a baking dish and evenly pour the cooking wine and soy sauce on top. Cover the pan tightly and bake for three hours or until fork-tender. Alternatively, bake at 300 degrees Fahrenheit (150 degrees Celsius) for four to five hours.
Combine ingredients for glaze in a small bowl. Remove meat from oven and brush the glaze all over the meat.
Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius). Return the meat to the oven uncovered and bake for 20 minutes, or until a nice crust develops.
Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.
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