Sticky Beef Ribs with Fig Wine Sauce


There's no doubt that if you're hosting Rosh Hashana this year, you've already started to planning your menu. It doesnt hurt to work woth recipes that can be made ahead of time or even frozen. This recipe for slow-cooked beef ribs in red wine and fig sauce works perfectly for the holidays. One of those, "throw-it-all-in-one-pan-and- go" recipes we all crave. It's a seasonal and sophisticated approach to an all time, finger-licking favorite. Even if figs arent usually your thing, I highly recommend trying this recipe, as the figs really melt into the sauce, creating a robust, flavorsome gravy. You may prepare this recipe ahead of time, and cool completely before freezing. Or make it on the day of, and enjoy as the rich, sweet aroma fills your home just before your guests arrive. 


Serves 4 to 6 (recipe may be doubled)

5 pounds beef spare ribs

1⁄2  cup honey

1⁄2  cup ketchup or tomato paste

1⁄2  cup soy sauce

1⁄4 cup olive oil

3/4 cup dry red wine

3 garlic cloves, minced

2 tablespoons dried rosemary

1 cup dried Turkish figs, stemmed and halved

Place the ribs in a large roasting pan. Combine 
the honey, ketchup, soy sauce, olive oil, wine, garlic, rosemary and figs in a small bowl and pour over the ribs. Cover tightly with foil and marinate in the refrigerator overnight and up to 3 days.

Preheat the oven to 400°F. Bake the ribs, covered, for 30 minutes. Reduce the temperature to 350°F and bake for 2- 2.5 hours more, until the ribs are sticky on the outside and soft on the inside. The figs will likely melt into the rib sauce. The ribs can be made in advance and frozen in the marinade for up to 1 month, or refrigerated overnight and reheated in a 300°F oven the next day.