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!

strawberry glazed ribs
strawberry glazed ribs
strawberry glazed ribs
strawberry glazed ribs

Serves 4

1722

Strawberry glazed ribs

3 hr, 30 Total Time

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Ingredients

  • 2 full slabs ribs (about 4-5 lbs)
  • 1 small onion, chopped
  • 5 dried chili de arbol
  • 1 ounce ginger, peeled
  • 1 tbsp black bean and garlic sauce (preferably Lee Kum Lee brand)
  • 1/2 cup ketchup
  • 1/4 cup coke
  • 3/4 cup soy sauce
  • 3 ounce oyster sauce
  • 1 1/2 cups brown sugar
  • 8.75 ounces strawberry jam
  • 2 tsp ground black pepper
  • 1/4 cup sake
  • Glaze
  • 1/4 cup honey
  • 2 tbsp ketchup
  • 2 tbsp worcestershire

Instructions

  1. Blend together ingredients for the marinade. Reserve 1 1/2 cups marinade, pouring the remaining over ribs, making sure to coat both sides. Marinate in the fridge at least 4 hours or overnight, turning to coat occasionally.
  2. Preheat oven to 250 degrees F. Line baking sheet with foil. Remove ribs from marinade and place bone side down on baking sheet. Roast for 2 hours.
  3. Meanwhile, combine reserved marinade with honey, ketchup, and Worcestershire.
  4. After 2 hours, remove ribs from the oven and brush on the reduced marinade liberally. Return to the oven and cook for 30 minutes. Remove the ribs, flip and glaze on the other side. Cook for 30 minutes. Repeat two more times.
  5. Remove ribs from oven and serve warm.
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**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.

strawberry glazed ribs

Thirty minutes later…

strawberry glazed ribs

Flip and glaze the other side

strawberry glazed ribs

Three and 1/2 hours later, beautiful ribs!

strawberry glazed 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!

strawberry glazed ribs

strawberry glazed ribs

 

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.

 

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