Prep Cook Yield Ready In
1 hour 16 hours Yields 6 servings 17 hours

Maple Glazed Rack of Ribs Recipe

As a personal chef I always like to up the ante of my presentation and creativity of my food. Why should Passover food be boring? The one easy way to take Passover food up a notch is by using fresh ingredients – use fresh lemons, kosher salt, good quality olive oil, fresh herbs and prep ahead as much as you can.

I have made this ribs recipe several times as an alternative to cholent for Shabbat lunch. It’s quick and easy to prepare, and even easier to cook — just let it roast in the oven at a low temperature overnight or for 16 hours. There’s nothing like waking up to the amazing aroma of slow-cooked ribs on a Saturday morning!

Reproduced from Perfect for Pesach by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.


1 4-5-lb rack beef ribs

1 Tbsp extra-virgin olive oil

1 tsp kosher salt

¼ tsp black pepper

1 tsp paprika

1 tsp onion powder

6 cloves garlic, crushed

1 Tbsp brown sugar

½ cup pure maple syrup

½ cup white wine

2 Tbsp apple cider vinegar

2 Tbsp tomato paste

1 tsp kosher salt


  1. Preheat oven to 200°F. Place ribs into a large roasting pan; set aside.
  2. In a small bowl, combine oil, salt, pepper, paprika, onion powder, garlic, and sugar. Mix well to form a paste. Rub paste all over the top and bottom of the meat.
  3. If you have time, let the meat stand at room temperature for 1 hour to absorb some of the flavors.
  4. In a second bowl, mix maple syrup, wine, vinegar, tomato paste, and salt. Pour over the meat. Cover the meat really well. Place in the oven for 16 hours or overnight.
  5. Brush pan juices over meat; cut apart ribs just before serving.

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