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Sticky Beef Ribs

Sticky Beef Ribs Related:   4th of july, Hannukah, meat, North America, Rosh Hashanah, Shabbat, Sukkot

Prep time: 10 minutes then marinated overnight

Cook time: 2 ½ hours

Yield: serves 4 to 6

These ribs are meant to be eaten with your hands, so offer up lots of napkins for dabbing fingers slicked with the sweet sauce! I typically use a large disposable roasting pan here; it makes cleanup a snap. Reprinted with permission from The Modern Menu.


  • 5 pounds beef spare ribs
  • ½ cup honey
  • ½ cup ketchup or tomato paste
  • ½ cup soy sauce
  • ¼ cup olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons dried rosemary


Place the ribs in a large roasting pan. Combine the honey, ketchup, soy sauce, olive oil, garlic, and rosemary in a small bowl and pour over the ribs. Cover tightly with foil and marinate in the refrigerator overnight. Preheat the oven to 400 degrees. Bake the ribs, covered, for 30 minutes. Reduce the temperature to 350 degrees and bake for two hours more, until the ribs are sticky on the outside and soft on the inside. The ribs can be made in advance and frozen in the marinade for up to one month, or refrigerated overnight and reheated in a 300-degree oven the next day.

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