Maple Glazed Rack of Ribs
active: Over Night
(The Nosher via JTA) -- As a personal chef, I always like to up the ante of my presentation and creativity of my food. Why should Passover food be boring? The one easy way to take Passover food up a notch is by using fresh ingredients – fresh lemons, kosher salt, good quality olive oil, fresh herbs – and prepping ahead as much as you can.
I have made this ribs recipe several times as an alternative to cholent for Shabbat lunch. It’s quick and easy to prepare, and even easier to cook — just let it roast in the oven at a low temperature overnight or for 16 hours. There’s nothing like waking up to the amazing aroma of slow-cooked ribs on a Saturday morning!
(This recipe is reproduced from "Perfect for Pesach" by Naomi Nachman with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.)