Maple Glazed Rack of Ribs

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Picture by Miriam Pascal.

Note from Naomi: I have made this as a cholent alternative for Shabbat lunch. It’s quick and easy to prepare, and then you can just forget about it until you wake up to the amazing aroma of slow-cooked ribs.

  • 4lbs 3-Bone Short Ribs Rack or Plate Flanken/Short Ribs

  • 1 Tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 6 cloves garlic, crushed
  • 1 Tablespoon brown sugar
  • ½ cup pure maple syrup
  • ½ cup white wine
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons tomato paste
  • 1 teaspoon kosher salt

 

Preheat oven to 200°F. Place ribs into a large roasting pan; set aside.

In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic, and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.

If you have time, let the meat stand at room temperature for 1 hour to absorb some of the flavors.

In a second bowl, mix maple syrup, wine, vinegar, tomato paste, and salt. Pour over the meat. Cover the meat really well. Place in the oven for 16 hours or overnight.

Brush pan juices over meat; cut apart ribs just before serving.

Alternate cooking methods:

  • Cook on LOW in a Slow-Cooker for 12 hours
  • Cook 30 minutes on high pressure in an Instant Pot.  If needed, remove ribs then use saute function to reduce sauce slightly before serving.

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