“I want my baby back…”
Now that I’ve got you humming or singing the ubiquitous television jingle for the popular non-kosher restaurant chain, I’m going to share with you my recent encounter with three kinds of ribs we can all enjoy. Now we can all be singing the same tune!
You might be wondering why I’m writing about ribs. I don’t make ribs very often and they aren’t the healthiest part of the cow, but with three hungry guys at home I believe in moderation and occasional indulgences, especially during the Passover holiday. The beef ribs that inspired this article came from my friends at KOL Foods and they use only 100% grass fed, sustainable, ethically raised kosher beef.
That means that the meat is lower in total fat, higher in many vitamins, and a better source of Omega 3 fatty acids than traditional beef. Still, there are some easy tricks to prepare these ribs to minimize the calories and excess fat even more.
Trim the fat. Beef ribs come with a layer of fat on both sides. Take a sharp knife and trim off whatever you can before cooking. Don’t worry, there will still be plenty of fat for flavor.
Avoid BBQ sauce. Consider a dry rub and/or a vinegar based sauce. Most BBQ sauces are loaded with sugars and can really pile on the calories. That may be okay when grilling a low fat chicken breast, but can add hundreds of extra calories to a plate of ribs.
I have three delicious indoor beef rib recipes that are all kosher for Passover and year-round so you can treat your family to a bountiful barbeque anytime of year.
These are my dry rub roasted spare ribs. I used five spice powder to infuse a unique taste on these ribs and then just at the end after a slow roasting I brushed on an orange ginger sauce with no added sugar.
For a change of pace, I used my short ribs to make a slow cooked beef stew. You can make this recipe in a slow cooker or a Dutch oven placed in the oven at 200 degrees, the result is an easy one pot meal your whole family will love.
When I opened up the package of back ribs, I was a little nervous about all the fat I saw. I trimmed as best I could, but discovered that a lot of the fat melts off in cooking, so midway through cooking you can drain off some of that excess fat from your pan. It tasted absolutely delicious with this vinegar based sauce I adapted from a Thomas Keller recipe, I can’t wait to use this sauce on all my meat.
Thanks to the folks over at KOL foods for sending me these kosher ribs to try, I had a great time experimenting and I hope you all enjoy these recipes.
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