“I want my baby back…”
Now that I’ve got you humming or singing the ubiquitous television jingle for the popular non-kosher restaurant chain, I’m going to share with you my recent encounter with three kinds of ribs we can all enjoy. Now we can all be singing the same tune!
You might be wondering why I’m writing about ribs. I don’t make ribs very often and they aren’t the healthiest part of the cow, but with three hungry guys at home I believe in moderation and occasional indulgences, especially during the Passover holiday. The beef ribs that inspired this article came from my friends at KOL Foods and they use only 100% grass fed, sustainable, ethically raised kosher beef.
That means that the meat is lower in total fat, higher in many vitamins, and a better source of Omega 3 fatty acids than traditional beef. Still, there are some easy tricks to prepare these ribs to minimize the calories and excess fat even more.
Trim the fat. Beef ribs come with a layer of fat on both sides. Take a sharp knife and trim off whatever you can before cooking. Don’t worry, there will still be plenty of fat for flavor.
Avoid BBQ sauce. Consider a dry rub and/or a vinegar based sauce. Most BBQ sauces are loaded with sugars and can really pile on the calories. That may be okay when grilling a low fat chicken breast, but can add hundreds of extra calories to a plate of ribs.
I have three delicious indoor beef rib recipes that are all kosher for Passover and year-round so you can treat your family to a bountiful barbecue anytime of year.
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These are my dry rub roasted spare ribs. I used five spice powder to infuse a unique taste on these ribs and then just at the end after a slow roasting I brushed on an orange ginger sauce with no added sugar.
For a change of pace, I used my short ribs to make a slow cooked beef stew. You can make this recipe in a slow cooker or a Dutch oven placed in the oven at 200 degrees, the result is an easy one pot meal your whole family will love.
BEEF BACK RIBS WITH VINEGAR BASED BBQ SAUCE (INDOORS)
When I opened up the package of back ribs, I was a little nervous about all the fat I saw. I trimmed as best I could, but discovered that a lot of the fat melts off in cooking, so midway through cooking you can drain off some of that excess fat from your pan. It tasted absolutely delicious with this vinegar based sauce I adapted from a Thomas Keller recipe, I can’t wait to use this sauce on all my meat.
Thanks to the folks over at KOL foods for sending me these kosher ribs to try, I had a great time experimenting and I hope you all enjoy these recipes.
Thanks, it is easy to find the one without fish.
Koshermama,
Just a caveat re: using Worcestershire Sauce. If you’re using it w/ meat, you may want to make sure you’re using one that does not have anchovies in it. Anchovies are a standard ingredient in Worcestershire Sauce. I typically replace it w/ hoisin sauce, with full knowledge that it’s not the equivalent, but it functions in much the same way, and avoids the fish / meat problem.
Jonathan
Oh man look at that stew. Hungry now!
These look delicious!
Great tips and recipes for cooking ribs, thanks.
So impressed how you trimmed all that fat! And I love a good dry rub. In fact, I’ve been making brisket every Shabbos with dry rub and nothing else.
working on our pin ability, thanks for trying.
I tried to pin the giveaway as well. It stated image couldn’t be found. Don’t know what’s wrong I keep trying.
The ribs look delicious!
Beef ribs are some of my favorite foods. I make them throughout the year but mostly when it gets warmer so I can put them on the grill. Thanks for three new recipes for me to try.
These look amazing and I don’t even eat red meat!
These look amazing and I don’t even like red meat!
I am having problems Pinning any of your recipes to PinInterest. Have others had a problem? I notice on the Pin It count they are lower then what I would expect for these recipes.
B-B-Q Sauce
1 ½ C. Catsup
1 C. Chili Sauce
½ C. Vinegar
6 T. each: Worcestershire Sauce and Brown Sugar
3 T. Lemon Juice
1 T. Paprika
2 ¼ t. Salt
1 clove garlic, crushed
¼-1/2 t. hot pepper sauce
combine all ingredients PLUS 1 cup water. Heat to boiling, then simmer 30-45 minutes.