Last Minute Miami Ribs

October 28th, 2010 Print

Thanks to Estee Kafra for sharing this recipe featured in her Cooking With Color cookbook.

Miami ribs are otherwise known as 1/2-inch thick strips of flanken. This recipe is ultra simple to prepare and when cooked, the meat is falling-off-the-bone-tender. Compared to a roast there’s no slicing involved making this a great alternative for a festive meal. We recommend serving over mashed butternut squash.

Ingredients:

12 Miami-style ribs
1 large onion sliced

Sauce-
1/4 cup soy sauce
1/4 cup orange juice
1/4 cup ketchup
1/4 cup honey
1 teaspoon garlic powder

Directions:

  1. Preheat oven to 300 degrees.
  2. Place onion slices in the bottom of a greased baking dish. Place ribs on top of onions.
  3. 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.
  4. Bake for 2 hours.

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See more articles on Poultry & Meat, Simchat Torah

Comments

One Response to “Last Minute Miami Ribs”
  1. Stacey says:
    November 11, 2010 at 9:40 AM

    I made this last Shabbos and it was gone in 2 minutes!! EASY and delicious and I used the flanken I normally save for my cholent. Thanks for posting!

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