Styling and Photography by Chay Berger

This recipe looks and feels like ribs, but is actually a lot more affordable for a large crowd. I tested this recipe with ribs and a chuck roast cut into squares to mimic the look of ribs. It’s smokey, super soft, and sensational.

SERVES 6

• 3–5 lb (1.36–2.25 kg) spare ribs or chuck roast, cut into square pieces English-style
• kosher salt, to taste
• black pepper, to taste
• 1–2 tsp liquid smoke
• 2 large shallots, diced
• 4 cloves garlic, crushed
• 2 Tbsp olive oil

Sauce

• ½ cup duck sauce
• ½ cup raspberry jam
• ½ cup sweet chili sauce
• ½ cup barbecue sauce

Preheat oven to 450°F (230°C).

Lay ribs in a single layer in a baking pan. Season both the top and bottom with kosher salt and pepper. Smear the top and bottom of the meat with liquid smoke.

Mix shallots and garlic with oil and spread over the top of the meat. Set aside and allow to come to room temperature, about 20–30 minutes. Place the pan in the oven and bake uncovered for 20 minutes. Remove pan from the oven.

Combine the sauce ingredients in a bowl. Pour evenly over the ribs. Place a piece of parchment paper over the dressed ribs. Seal tightly with aluminum foil.

Reduce heat to 350°F (175°C) and return pan to oven. Bake for 2–2¹⁄₂ hours until ribs are super soft. Serve warmed through.

Tip: Ribs may be prepared in advance and refrigerated or frozen and reheated.

(Originally featured in Family Table, Issue 885)