There is nothing that says bbq like these succulent sticky ribs. These are the kind of ribs where it’s a good idea to have a stack of napkins at the ready! Really good m ribs generally take hours of slow cooking or smoking to get really tender and also to render our excess fat. The best part of this recipe is that you can pre-cook the ribs a day ahead and then finish them with a quick grilling right before serving time. The high sugar content of the glaze can burn so be sure to apply at the end of grilling time.
[yumprint-recipe id=’85’]Naomi Ross has been a cooking instructor for 16 years, making good kosher cooking a meaningful experience for her students of all ages. Naomi’s food writing has been featured in Jewish publications around the world. Visit her website: www.koshercookingconcepts.com
