Monday, May 9, 2011

Island Beef Ribs

Island Beef Ribs (adapted from my Mom's recipe)

4 pounds beef ribs, country-style cut works best

1 c. pureed canned peaches, or 1/2 c. peach or apricot preserves

1/2 c. chili sauce or ketchup with a pinch of red chili flakes

1/2 c. cider vinegar

3 Tbs. soy sauce

1/4 c. brown sugar

3 cloves garlic, minced

1 Tbs. ground ginger

Rub ribs on all sides with salt and pepper.  Place ribs meaty side down in a foil-lined pan.  Cover and bake at 450 degrees for 20 minutes.  Pour off excess fat.  Blend remaining ingredients and pour over ribs.  Turn down heat to 350 degrees and bake for another 1 1/2 hours with cover.  Remove foil and bake for 20 more minutes, basting with sauce  OR place ribs on grill for remaining minutes
for a smokier BBQ taste.


  1. Thanks! These sound amazing! I just read it to my husband, and he's drooling, too.

    Just wondering - what is "country style"? Here, all the cuts have mostly traditional Jewish names, which are different from the non-Jewish meat stores. I wouldn't have a clue what to buy if it wasn't labelled cholent or stew or brisket. :-)

    Posted a pic of my meatballs back on my MPM page if you're curious. They were amazing, though I would definitely include olives next time. They look much "saucier" than yours.

  2. Sorry for not explaining more details in the recipe. We clearly do live out in the country here! Country-style is actually a boneless cut of meat. It's basically a chuck roast cut into slabs like ribs, if that makes sense. I use this recipe using bone-in versions just as often (flanken and short ribs) and it's great! I hope you like the recipe. I will check out the pictures too! Thanks for posting!

  3. Mmm... that sauce is amazing. Fruit + meat = my favourite! Shabbat Shalom!!!

  4. Good Shabbos to you too! So glad you liked it! Enjoy!