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
- Preheat oven to 200°F. Place ribs into a large roasting pan; set aside.
- 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.
- If you have time, let the meat stand at room temperature for 1 hour to absorb some of the flavors.
- 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.
- Brush pan juices over meat; cut apart ribs just before serving.
Pronounced: CHO-lent, Origin: Yiddish, but believed to be derived from French, a slow-cooked stew traditionally prepared for and left cooking over Shabbat.