Edit Honey glazed beef ribs


Fall-off-the-bone tender and perfect for a sweet year.

Dry rub:

1/4 cup paprika (I used sweet. If you like your ribs spicy AND sweet, then use spicy. If you like things with a smokey taste, use smoked.)

2.5 tablespoons garlic powder

2 tablespoons kosher salt

1 tablespoon onion powder

1 teaspoon white pepper

1 teaspoon cardamom

1 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon lemon peel. (Orange peel or lime or citron would work, too.)

1 large onion, sliced.

1/2 cup of honey (or, to taste)

Beef ribs – if back ribs on the bone, about 8-12, depending on the size. If flanken style, about 2, 3 lbs worth. I used back ribs, separated, instead of on the rack.

Combine all the dry ingredients. Rub the spices all over the ribs and allow to sit at room temperature for about an hour. Place sliced onions at the bottom of the pan. Place the ribs on top, nice and snug, with the fat side up. Cover tightly and bake at 300F for 2.5-3 hours. Don’t even think about peeking in. Leave them alone.

When you pull them out, check the meat. Could it be more tender? Slide it back in for another 20 minutes.

Remove the ribs when they reach desired tenderness and drizzle them with the honey. If you want, you can carefully turn them to drizzle the bottom as well, but it’s not necessary. Hike the oven up to 400F and put the ribs back for 15 minutes, or until you can’t stand it any more. Serve with mashed potatoes and put a spoon of the sweet, soft onions on top.