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Sweet and savory ribs are a huge fan favorite and perfect for a special Shabbos meal or cold winter night. Serve these with chunky mashed potatoes or egg noodles so the wonderful sauce can be soaked up and enjoyed with every bite. For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
2/3 cup Gefen Maple Syrup
1/3 cup wholegrain mustard
1/3 cup Haddar Dijon Mustard
1 teaspoon dry mustard
1/2 cup dark brown sugar
1-2 teaspoons sriracha
1 tablespoon soy sauce
1 teaspoon kosher salt, divided
4 and 1/2 pounds beef ribs, on the bone
1/4 teaspoon freshly ground black pepper
1/2 cup orange juice
1/3 cup white wine, such as Baron Herzog Chenin Blanc
In a small bowl, mix maple syrup, whole-grain mustard, Dijon mustard, dry mustard powder, brown sugar, sriracha, soy sauce and 1/2 teaspoon kosher salt. Divide mixture into two bowls, and set half aside for basting ribs right before serving.
Preheat oven to 350 degrees Fahrenheit.
Place ribs in a shallow baking dish and sprinkle with remaining 1/2 teaspoon kosher salt and pepper. Coat ribs with sauce, turning so that sauce fully coats each rib. Pour orange juice and wine around ribs. Cover tightly with foil.
Cook for one and a half to two hours, or until meat reaches an internal temperature of 160 degrees Fahrenheit. Remove foil and brush ribs with half of reserved sauce.
Preheat broiler. Broil ribs for two to three minutes. Remove and brush with remaining sauce. Serve warm with pan sauce.
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Can I use this recipe without the wine?
I would suggest substituting the wine for a cup of broth or vegetable stock, with a splash of vinegar or lemon juice for acidity.
Awesome!
Not a single one left they were phenomenal!
We made this with Miami ribs. Delicious.