by Estee Kafra, Cooking with Color
This is one of my favorite last minute, never-fail sauces and tastes terrific on Miami ribs. It couldn’t be simpler and the orange juice gives it a nice citrusy twist. You might want to add some sliced onions to the pan under the meat, but if you are in a rush, it tastes great without it.
12 Miami-style ribs (see Note)
1/4 cup low-sodium soy sauce
1/4 cup orange juice
1/4 cup ketchup
1/4 cup honey
1 tsp garlic powder
Preheat oven to 300°F.
Place meat in the bottom of a greased baking dish. Do not pile the ribs more than 2 high.
Mix all ingredients for sauce together in a bowl and pour evenly over meat, making sure all the meat is covered with sauce. Cover pan tightly with aluminum foil.
Bake for 2 hours.
Yield: 4-6 servings
Note: Miami ribs are beef short ribs (flanken) that have been sliced into thin strips across the bone by the butcher. They’re about ½-inch thick
Recipes: Meat, Ribs, Sauce, Kosher