It's a new year, so Wine & Spice are proposing new flavors that you can prepare ahead of time so that all can sit around and enjoy the sukkah. Fall-of-the-bone ribs, sweet potato purée and roasted broccolini paired with Moishe's new Tannat...it's perfection!


Here's how to make these sticky BBQ glazed beef ribs!
Servings: 2-3

Ingredients:

1 rack of beef ribs

Olive oil (e.g., Clos Mesorah)

2-3 tbsp Pinch Boss Brisket Rub

1 cup BBQ sauce (choose your favorite brand)

1 cup water + 1 cup wine (optional), or 2 cups water


Instructions:

1.⁠ ⁠Preheat the Oven: Set your oven to 350°F (175°C).


2.⁠ ⁠Prepare the Ribs: Drizzle olive oil over the ribs, massaging it into the meat. Rub generously with the Pinch Boss Brisket Rub, making sure the ribs are heavily and evenly coated.


3.⁠ ⁠Initial Roast: Place the ribs in a roasting pan, uncovered, and bake for 30 minutes until they develop a caramelized crust.


4.⁠ ⁠Add Moisture: Remove the pan from the oven. Add 2 cups of liquid (water and wine, or just water) to the bottom of the pan. Cover the pan tightly with aluminum foil to lock in the moisture.


5.⁠ ⁠Slow Cook: Return the ribs to the oven, covered, and bake for 3 hours until the ribs are tender and soft.


6.⁠ ⁠Glaze the Ribs: Remove the foil and brush the ribs generously with BBQ sauce. Place them back in the oven, uncovered, for an additional 10-15 minutes. This will allow the sauce to thicken and become sticky.


7.⁠ ⁠Final Touch: Once the ribs are nicely glazed and heated through, remove from the oven. Let them rest for a few minutes before serving.


8.⁠ ⁠Serving Options: Serve immediately, or refrigerate and reheat for 30 - 40 minutes just before your Yom Tov meal.


9.⁠ ⁠Pairing Suggestion: These ribs are perfect alongside garlic roasted broccolini and sweet potato mash. Scan the QR code for these recipes.



Enjoy your delicious, sticky BBQ-glazed beef ribs!