Recipe from OUR TABLE: TIME-TESTED RECIPES, MEMORABLE MEALS
By Renee Muller ▪ Artscroll/October 2016
Meat || Freezer Friendly || 4 entrée servings; 6 appetizer servings
A friend once called me, asking for a meat recipe. “It has to be amazingly good and incredibly easy,” she said. “I’m kidding,” she then added, but I knew she really wasn’t. And I had just the thing. Whenever I meet her husband, he makes sure to thank me, AGAIN, for “those awesome ribs.” Where does it say that great dishes have to be long, hard, and complicated?
about 8 (1-inch-thick) spare ribs, nicely marbled
2½ cups duck sauce
1 cup water
2 Tablespoons teriyaki sauce
5 garlic cloves, minced
1 teaspoon paprika
2 Tablespoons dried onion flakes
1 Tablespoon salt
black pepper, to taste
1. Preheat oven to 350°F. In a baking pan, arrange ribs in one layer. In a medium bowl, combine duck sauce, water, teriyaki sauce, garlic, paprika, onion flakes, salt, and pepper. Pour over ribs. Cover tightly with foil; bake for 3 hours.
2. Let ribs cool; then refrigerate overnight.
3. Preheat oven to 375°F (use the “roast” setting, if available). Remove congealed fat layer from the ribs. Roast, uncovered, spooning sauce over the ribs once or twice, until ribs are braised and glistening, about 20 minutes.
I like to cool the ribs in the middle of the cooking process so I can remove the fat layer, but it’s not a necessity. You can raise oven temperature, uncover meat, and proceed with the braising part immediately after the 3-hour slow roasting.