These ribs can be fresh or smoked, whichever you prefer. I prefer smoked! Either way the sauce makes them sticky and fun to eat.
Sticky Cola Short Ribs
Servings
4 Servings
Ingredients
- 1 top rib roast ask your butcher to cut the roast in half horizontally so that you have two shorter racks of ribs – you can either keep them as a rack or cut them up individually
- 3/4 cup apricot jam
- 2 Tbl balsamic vinegar
- 1 cup coca cola
- 2 tbl tomato soup mix
- 4 Tbls onion soup mix
- 1 bird eye chilli chopped optional
- 1 tsp crushed garlic optional
Instructions
- Preheat oven to 350 Deg. F
- Combine all of the above ingredients and pour over ribs. Roast covered for 1 hour then remove cover, reduce the heat to 300 and allow to roast for a further 1 hour. Keep basting them during the last hour.
- If they aren’t smoked then you will need to cook them for an additional hour. Smoking speeds up the cooking process.
- * Another quick alternative: SMOKED BEEF RIBS AND CHUTNEY
- 2 – 3 Racks of beef or lamb ribs (I prefer to cut them up individually – it gives them an all round delicious taste)
- 1 bottle chutney or 1 cup home made
- 1/4 cup syrup
- 2 Tbl vinegar
- Roast uncovered (350Deg. F) for 1 hour. Keep Turning and basting.
I would get about 5 – 6 lbs. That may only feed about 4 people as the bones weigh quite a bit. You’ll be able to get a better idea when you see them. This recipe is for about 5 lbs.However, there are a few factors to take into consideration, meat ratio to bone!
I buy my short ribs pre-cut. How many pounds would I need for this recipe?
I know Sharon will respond when she can, but she had told me before that any kind of sugar syrup would work, maple syrup seems to be the best option in my opinion. I believe the chutney might be like a mango chutney they sell here, but I don’t know that you can get it for Passover. She gives us her homemade recipe for it here http://www.joyofkosher.com/recipes/passover-mango-chutney/ and the same balsamic vinegar above would probably work too.
what kind of syrup? what kind of vinegar for the smoked ribs and chutney please?
Hi Marnie, Take the pic of the raw cut of top ribs into your butcher and show him how meaty they are and tell him you want that exact cut.
pls inbox me at [email protected] and I will send you pic of ribs.
I have a question about ribs. I buy them and they’re full of fat and bone and almost no meat. What am I buying wrong? I see these great recipes but they seem a waste of money given the lack of meat. Help! Thanks.
Kol Toov (all good things),
Marnie
Laura, you go girl! Get em Ribs they’ll smell those ribs and wish their potatoes, quinoa and pumpkin tasted as good!!!
You can use any dry tomato soup mix.
With the coke and onion soup it will form a sticky glaze. Keep basting the brisket towards the end.
Chag Sameach.
I am running out tonight and purchasing the ribs, and will freeze for Passover. I WOULD NOT MAKE this at the SEDAR because our vegetarian family would not be happy with the rest eating items with bones.
We had a situation one Thanksgiving when one walked into the kitchen and saw the turkey bones.
what can you use instead of tomatoe soup mix? cn yu use a can of tomatoe soup or any other dry soup mix?
Sure you can freeze them. With the Terriyummy (thin rib strips) I wouldn’t cook them as long in the initial cooking process. I would take about 20 minutes off as they will cook more when warming up.
Can your rib recipes be frozen and reheated for the seder?