| Recipes |

Barbecue-Glazed Back Ribs

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.


  • 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
  • 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)

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