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My friend Tobie N. shared a favorite oldie but goodie BBQ sauce with me. Tried it, loved it, and tweaked it for you to turn out perfect ribs every time.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
8-10 spare ribs, or 1 (3–4 lb) brisket
salt, for sprinkling
onion powder, for sprinkling
garlic powder, for sprinkling
paprika, for sprinkling
1 cup Manischewitz Chicken Broth, or 3/4 cup beer if using brisket
1/2 cup Gefen Light Corn Syrup
1/2 cup Heaven & Earth Ketchup
1 small onion, chopped finely
1/4 cup cider vinegar
1/4 cup prepared mustard
Rinse meat and pat dry. Lay ribs neatly in a 9- x 13-inch (20- x 30-cm) baking pan. Sprinkle with seasonings.
Measure all remaining ingredients into a small saucepan. Bring to a boil over medium heat. Remove from heat and allow to cool.
Pour sweet ’n’ sour sauce over the ribs. Cover tightly and marinate overnight in the refrigerator.
Preheat oven to 325 degrees Fahrenheit (160 degrees Celsius).
Bake ribs for two and a half hours until they are fall-off-the-bone tender.
Food and Prop Styling: Renee Muller Photography: Hudi Greenberger
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