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Sara: “Yossi, what meat did you buy for Shabbos?!” Yossi: “Just some ribs…” Sara: (opens bag and shrieks) “You’ve got half a cow in here! I don’t even think I have a big enough pan!” *rummages around in the kitchen* Yossi: “It’s okay, I’ll just invite some guys over!” We often have ribs on Friday night, because braising is one of the techniques that allows for falling off the bone meat, even on a Friday night, when re-heating can often dry out food. This recipe is a fun take on a traditional BBQ sauce, using one of my favorite fruits of the season, cherries! – Sara
5 pounds tomatoes (approximately 10 tomatoes)
1 pound pitted cherries
2 cups chopped onion
1 and 1/2 cup celery, sliced
2 dried ancho chili, seeds removed, and sliced
2 cloves garlic, sliced
2/3 cup Gefen Honey
2 tablespoons Tonnelli Worcestershire Sauce (fish-free)
2 teaspoons salt
2 teaspoons coriander
1/2 teaspoon black pepper
3 pounds short ribs
3-4 tablespoons Gefen Olive Oil
salt
pepper
Core and cut tomatoes into eighths. Combine cherries and tomatoes in a large pot and bring to a boil. Cover and simmer until tomatoes are soft and mushy.
Stir in onion, celery, ancho chili, and garlic. Bring to a boil and simmer uncovered for 30 minutes.
Strain mixture and return to the pot.
Add vinegar, honey, Worcestershire sauce, salt, coriander, and black pepper. Mix over low heat until all the ingredients are incorporated. Remove from heat.
Place ribs on a clean cutting board and rub with olive oil, salt, and pepper.
Heat a sauté pan over high heat. Add meat and sear on all sides until nicely browned.
Heat oven to 350 degrees Fahrenheit.
Transfer the ribs to a large baking dish, and pour the cooked BBQ sauce over the ribs. Bake for one hour, then lower oven temperature to 250 degrees Fahrenheit and cook for another three to five hours. Check on the ribs every hour or so, to make sure there is enough liquid in the pan to cover them at least halfway. Turn the ribs over two to three times during the baking, to ensure that one side doesn’t get too dried out.
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