The Best Thing I Ever Ate – Rack of Ribs

rack of ribs joyofkosher

April 19th 2013By Shifra Klein


Sticky Steakhouse Ribs


August 5th 2013By The Kosher Butcher's Wife

There are normally 7 ribs per rack and 3 racks should feed 6 people, unless your family's like mine then you'll probably need 1 rack per person, depending of course on how meaty the ribs are.


Sticky Ginger and Honey Basted Lamb Ribs

Sticky Ginger and Honey Lamb Ribs

August 23rd 2013By The Kosher Butcher's Wife

It's taken years but I've finally accepted that I will never get a brisket for Rosh Hashanah, they're for the customers and that's it! I've had one quietly tucked away for 2 months in my freezer but I know 3 days before Yomtov my husband's going to say "Shar have you got a brisket hidden anywhere?" So I've learnt, they're never short of lamb breasts, so it's always Sticky ginger-and-honey basted lamb ribs for Rosh Hashanah.


Slow Cooked Short Rib Stew

short rib stew

March 13th 2013By Tamar Genger MA, RD

This short rib stew recipe can be made in a Dutch oven or a slow cooker, it is one of those set it and forget it meals you will keep coming back to.


Short Ribs


Rack of Ribs

rack of ribs joyofkosher

April 19th 2013By Shifra Klein

This recipe is a winner!!! Make this recipe in advance by slow cooking ribs in the oven on 250 degrees for three hours. Refrigerate or even freeze ribs until the day of your barbecue. Defrost ribs in fridge overnight or bring refrigerated ribs to room temperature. Grill or broil for a few minutes. Glaze and serve.


Dry Rub Roasted Spare Ribs

Dry Rub Spare Ribs

March 13th 2013By Tamar Genger MA, RD

I cooked these ribs indoors with a dry rub to make them a little bit healthier. Make sure to trim the fat too, even when using a healthier meat like the grass fed beef from KOL foos you still want to take off some of the excess fat.


Beef Back Ribs with Vinegar Based BBQ Sauce (indoors)

Back Ribs with Vinegar Sauce

March 12th 2013By Tamar Genger MA, RD

I adapted this flavorful indoor ribs recipe from a recipe by Thomas Keller. I had never had a vinegar based meat sauce before and now that I have I feel like my taste buds have been opened to a new world of yum. It is much lower in calories than traditional BBQ sauce and it is really wow good.