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Ryan’s Glazed Beef Spare Ribs

glazed beef spare ribs

Beef ribs are my son Ryan’s favourite—yes these are those lovely, shiny glazed ribs that have that bite-into-me look! I like to cut the ribs individually, this way they get an all over crispy effect when you bake them. If you leave them as a whole rack you will have to roast them a little longer.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8 ServingsServings


  • 3 racks plain or smoked beef steakhouse ribs
  • 2 pints Coca-Cola


  • 3 tablespoons soy sauce
  • 3 tablespoons chutney
  • 3 tablespoons apricot jam
  • 3 tablespoons tomato jam
  • 1 tablespoon honey
  • 1 teaspoon crushed garlic
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon ginger syrup
  • 1 teaspoon hot peri-peri oil (see below)


If using plain ribs, precook by adding ribs and Coca-Cola to a saucepan over high heat. Bring to a boil, then cover, lower heat, and simmer for 20 minutes. Do not pre-cook smoked ribs. Preheat oven to 350°F. Combine glaze ingredients. Remove ribs from saucepan and place in baking pan. Paint with glaze ensuring each rib is well coated. Reserve a little glaze for the final basting. Bake uncovered for 45 minutes (25 minutes if ribs are smoked) with the meaty side down and the back of the bones facing you. Turn ribs over and bake additional 25 to 30 minutes or until ribs are a dark honey brown colour. Give the ribs a final basting with the reserved glaze and bake additional 10 to 15 minutes. If you feel they are not dark or crispy enough, turn oven up to 425°F but keep basting every few minutes as they will darken quickly under high heat.

Substitutions: In the United States, tomato jam can be made by mixing 1 tablespoon apricot jam with 2 tablespoons tomato paste. If ginger syrup cannot be found, mix 1 tablespoon maple syrup with 1 teaspoon ground ginger.

To Make Peri-Peri Oil: Blend 4 ounce red hot chili peppers, 6 cloves garlic, 1 tablespoon sugar, 1 tablespoon lemon juice, and 1 cup oil. Keep refrigerated until ready for use.

As published in Joy of Kosher with Jamie Geller (Summer 2012) - Subscribe Now

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