Ryan’s Glazed Beef Spare Ribs
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Ryan’s Glazed Beef Spare Ribs
Beef ribs are my son Ryan’s favourite—yes these are those lovely, shiny glazed ribs that have that bite-into-me look! I like to cut the ribs individually, this way they get an all over crispy effect when you bake them. If you leave them as a whole rack you will have to roast them a little longer.
Times
- Prep Time : 30 min
- Cook Time : 1 hour, 40 min
- Ready Time : 2 hour, 10 min
Servings
Ingredients
- 3 racks plain or smoked beef steakhouse ribs
- 2 pints Coca-Cola
Glaze:
- 3 tablespoons soy sauce
- 3 tablespoons chutney
- 3 tablespoons apricot jam
- 3 tablespoons tomato jam
- 1 tablespoon honey
- 1 teaspoon crushed garlic
- 2 tablespoons brown sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon ginger syrup
- 1 teaspoon hot peri-peri oil (see below)
Directions
If using plain ribs, precook by adding ribs and Coca-Cola to a saucepan over high heat. Bring to a boil, then cover, lower heat, and simmer for 20 minutes. Do not pre-cook smoked ribs. Preheat oven to 350°F. Combine glaze ingredients. Remove ribs from saucepan and place in baking pan. Paint with glaze ensuring each rib is well coated. Reserve a little glaze for the final basting. Bake uncovered for 45 minutes (25 minutes if ribs are smoked) with the meaty side down and the back of the bones facing you. Turn ribs over and bake additional 25 to 30 minutes or until ribs are a dark honey brown colour. Give the ribs a final basting with the reserved glaze and bake additional 10 to 15 minutes. If you feel they are not dark or crispy enough, turn oven up to 425°F but keep basting every few minutes as they will darken quickly under high heat.
Substitutions: In the United States, tomato jam can be made by mixing 1 tablespoon apricot jam with 2 tablespoons tomato paste. If ginger syrup cannot be found, mix 1 tablespoon maple syrup with 1 teaspoon ground ginger.
To Make Peri-Peri Oil: Blend 4 ounce red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil. Keep refrigerated until ready for use.
As published in Joy of Kosher with Jamie Geller (Summer 2012) – Subscribe Now
About Sharon Lurie
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Such an interesting recipe! I am always looking for a new short ribs recipe; this one really appeals.
Hi Ronnie, Thank you. My son Ryan must be the fussiest meat eater in town!No fat, no sinew, roasted to perfection and it’s got to be so tasty that it leaves him begging for more! TG This is the recipe that does it for him!
These look so tempting. I have a few things, however, that need a bit of clarification. Chutney is a rather generic term, what type of chutney did you use? i.e. types of fruit and such in it if you cannot give manufacturer name. Tomato jam? Is that tomato sauce cooked down to a paste or are there pieces in it? Ginger syrup, that one is totally unfamiliar. Thank you in advance
These look messy and delicious.
Hi Sarah,
“Messy” is what makes them so delicious!! Have a warm facecloth on hand!!
I always wanted to try peri-peri oil, thanks for sharing.
‘Some like it hot’ enjoy!
Yum, these look amazing
Thank you Lyla, enjoy! Nothing like finger licking good ribs!
You list chutney..i know there are all types depending on what fruits and such as used, which was used in this recipe? Is tomato jam cooked down tomato sauce? Ginger syrup, that is something i have never heard of, is that a readily purchased item or does one make it and if so, how? thank you in advance.
Hi Faleen, The chutney I used is a combination of fruits but most mango or peach based dark chutneys would work. (Mrs Balls, All Joy and Wellingtons are great – I have written to them to see if the export, in which area do you live?)
Tomato jam I believe could be called tomato jelly in the US. It is more like a tomato preserve with a similar consistency to that of Concord grape jam/jelly. However, I have combined 3 Tablespoons of apricot jam/jelly with 3 Tablespoons of tomato paste (concentrated tomato paste) and it worked very well. Ginger syrup should be easily available in the US. It looks like glaced ginger in syrup.
Recipe: 2 thumb sized pieces of fresh ginger slices into 1/8 inch slices.
Bring 1 cup water and 1 cup white sugar to the boil, add ginger and once boiling, reduce heat and slow boil until it thickens up (about 25 mins). If the sugar crystalizes add about 1/4 cup water and continue to boil until it melts again. Remove from heat and pour into heatproof glass jar. You want the consistency to be that of regular corn syrup. Hope that helps. Will get back to you on chutneys.