My brother-in-law Tzvi turned us onto this cut that he found in Pomegranate, and it’s a great option if you want flanken roast vibes but not flanken roast prices. Ask your butcher for back ribs with extra meat; you can get up to seven bones per piece.

SERVES 4–6

• 4-bone back ribs with extra meat
• 1 Tbsp olive oil
• 2 tsp salt
• ½ tsp black pepper
• 1 Tbsp garlic powder
• 2 Tbsp cooking wine
• 2 Tbsp soy sauce

Glaze

• ¼ cup brown sugar
• 2 Tbsp soy sauce
• 2 Tbsp of your favorite barbecue seasoning (or use your own mix of salt, pepper, garlic powder, onion powder, paprika, and chili powder)
• 2 Tbsp apple cider vinegar

Preheat oven to 350°F (175°C).

Rub meat with olive oil and seasonings. Place in a baking dish and evenly pour the cooking wine and soy sauce on top. Cover the pan tightly and bake for 3 hours or until fork-tender. Alternatively, bake at 300°F (150°C) for 4–5 hours.

Combine ingredients for glaze in a small bowl. Remove meat from oven and brush the glaze all over the meat.

Raise oven temperature to 425°F (220°C). Return the meat to the oven uncovered and bake for 20 minutes, or until a nice crust develops.

(Originally featured in Family Table, Issue 842)