Stick to your ribs!

Asian Ginger Beef Ribs

This is a recipe I have been making for a while, and it is one of the dishes that my family can't get enough of. One of our favorite restaurants is The Harvest on Fort Pond in Montauk. The Harvest's Marinated Lamb Ribs is a  dish we have been ordering for years. After trying them enough times I have concocted this recipe which isn't an exact replica, but it is a really good version. I make them with beef since it's easier for me to get kosher beef ribs, it's something the butcher always has in stock.

I ask the butcher to cut the ribs into 2" long pieces, or I get flanken and cut the meat between the bones. If you can get them it would be amazing with the lamb ribs. I also use this Marinade for skirt steak and London broil.This is a dish that gets better with age. Make them at least the day before so you can refrigerate them and then you can remove the harden fat that rose to the top of the pan. It is excellent dish to make ahead and freeze, and a great party dish, just double or triple the recipe. 

Ingredients:

4 lbs beef or lamb ribs 2" long

Marinade:

9 ounces Hoison sauce

1/3 cup rice vinegar

1 lime juiced

1/4 cup soy sauce

1/4 cup honey

3 cloves garlic grated

1 Tablespoon fresh ginger grated

3 scallions chopped

Preheat the oven to 400 degrees

In a large roasting pan mix all the marinade ingredients.

One at a time add ribs to the roasting pan dredging each side of every rib in the marinade. Line the ribs in pan touching rib to rib, with the bones of each rib facing one direction. This way when you flip them you will know which ribs you have already flipped because the bone will be in the opposite direction.

 

 

In the middle shelf of the oven cook ribs for about 15 minutes till you see them starting to brown at edges. Then flip each rib and cook for 15 minutes on that side also till they start to brown at the edges.

Lower oven temperature to 325 degrees. remove the pan with the ribs from the oven and cover tightly with aluminum foil. Bake in the 325 degrees oven for 2 hours.

You can eat the ribs now and I highly recommend at least having one, but they will be kind of greasy. If you refrigerate the ribs overnight, you will be able to remove the hardened fat from the surface. Reheat the ribs with the cover on and serve them up.

They also make a great care package!

Enjoy!!!