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This is one of my favorite last minute, never-fail sauces and tastes terrific on Miami ribs. It couldn’t be simpler to prepare. Miami ribs are beef short ribs (flanken) that have been sliced into thin strips across the bone by the butcher. They’re about 1/2 inch thick. Short ribs are a kosher cut of beef. In this recipe, they are baked in the oven at 300 degrees Fahrenheit in a sweet honey-soy sauce for two hours. For more easy, family-friendly meat and chicken dinners, click here!
12 Miami-style ribs
1/4 cup Glicks Less Sodium Soy Sauce
1/4 cup orange juice
1/4 cup ketchup
1/4 cup Gefen Honey
1 teaspoon garlic powder or 4 cubes Gefen Frozen Garlic
Preheat oven to 300 degrees Fahrenheit.
Place meat in the bottom of a greased baking dish. Do not pile the ribs more than two high.
Mix all ingredients for sauce together in a bowl and pour evenly over meat, making sure all the meat is covered with sauce. Cover pan tightly with aluminum foil.
Bake for two hours.
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Can I use regular soy sauce instead? If so, how much?
Yes! You don’t need to change the amount, just substitute the less sodium soy sauce for one you’d prefer- measurements stay the same.
Made this with Bone in flanken instead and it was so simple and easy to make. It was absolutely delicious. Would totally recommend trying.
This recipe is NOT it. Whoever made this recipe owes me a rack of ribs. Horrible.
What adjustments of making with boneless ribs or goulash cubes?
TIA
Hi Sora,
There shouldn’t be any adjustments if you’re using boneless ribs. Can you please clarify so I can answer your question correctly; you’d like to use goulash cubes instead of the sauce?
Can i use a flanken roast for this recipe?
Is it possible to make this with maple syrup instead of honey?
Rib Weight How many pounds is 12 ribs?
It seems to be that it ranges from 14-20 lbs. However, I got that information from the internet. I would recommend calling your local butcher and asking them.
Can I make and freeze miami ribs in advance Can I freeze the miami ribs
Yes, I don’t see why there would be a problem with freezing them.
This is an absolute delicious recipe. I used it on a few kinds of meats already it’s a no fail thank you!
if i am making this with 4.4 lb meat do i have to double the recipe?
I would think so, yes.
Such an easy no fail recipe. I’m not great with making meats but this one is made every yom tov. Like to leave it in the oven low and slow on yom tov morning so they’re hot and fresh for lunch.
can this be frozen?
Yes, just recommended to properly wrap before freezing.
Instant favorite!!
What cut would be used in Eretz Yisrael?
Could these be made in a Crockpot and served Shabbos day? If so, please give directions.
Thank you!!
According to Alte Hacker in Yerushalayim, San Hedriah, ribs are number 2 and brisket is number 3. You could also buy from Ma’atam Chofetz Chaim on Rechov Agripas in downtown near Rechov King Goerge.
Asado is what it’s called and it’s number 9. This is also a great site for Israeli vs American beef cuts. Omgbeef.com
Have many these many times. Excellent! Served with rice to soak up the marinade. Have not been able to track down a butcher who cuts Miami ribs here in Jerusalem like the ones I used to find. Really miss it.
Delicious!
How long would you cook if I made it with flanken ribs off the bone ?
Insanely awesome and likable by all picky eaters. The smell of the soy sauce was giving it a hard time for my guest to think that it will be good.
The moment they dived into their food they licked the plate clean.
They went into my kitchen searching for more, when they found it they fought over it.
This dish took literally 7 minutes to make and it pleased eveyone.
Thank you!!
Miami ribs????? Can’t understand why you call these Miami ribs. Nothing in the sauce or style of ribs has to do with Miami!!!
The name is irrelevant. I have recently found a French roast where there are no French people in the premises. These ribs are delicious.
Miami ribs is the name of the cut of meat