Your Tastiest Sukkot Yet with Wine & Spice
Description
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!