For the past almost two years, I’ve been cooking for a pescatarian and vegan, so you can imagine my excitement when I got a client who had no dietary restrictions. I can actually cook whatever I liked! I took full advantage of the opportunity and made one of the meatiest dishes I can think of, ribs! I have not prepared ribs in almost 3 years…it was time. This here is my go-to recipe for making ribs, using a combination of spices with strawberry jam as one of the key components. I admit, it may sound bizarre, but the sugar in the jam caramelizes the ribs beautifully, creating a wonderful sauce. Ribs, here I come!
**Helpful tips and common mistakes
Ribs are one of those meats that take a long time to cook but require little work. Marinate, braise for a couple hours, brush on the sauce and let it caramelize! Not a fan of pork? Choose beef ribs instead. Ribs can be prepared on the grill, in a smoker or in the oven but since I don’t easily have access to a smoker or grill, I cooked mine in the oven. Let the ribs cook first for 2 hours in low heat, allowing the meat to break down and tenderize. If you put on the glaze too early it will caramelize and eventually burn. I forgot to line my baking sheet with foil – trust me, you don’t want to skip this step or you’ll have a big clean up later! After two hours, time to brush on the sauce! Brush liberally on both sides.
Thirty minutes later…
Flip and glaze the other side
Three and 1/2 hours later, beautiful ribs!
Serve with your favorite sides and dig in. As sad as I was that I couldn’t eat all the ribs myself, I was also excited to share these with my clients. I can eat these ribs every day!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.