Miami Ribs

Miami ribs are a cut of meat that our family always enjoys, especially at  holiday time. Deeply meaty and succulent, each bite is rich, moist and tender. Eating ribs is not an occasion for formality or standing on ceremony. Extracting every last drop of the sticky, sweet sauce from each bone is everyone’s favorite part of the meal.  So roll up your sleeves and tuck in your napkin. Eating Miami ribs can get a bit messy, but it’s a finger-licking treat that is well worth it. This recipe for Miami ribs is from Sandra Temes in her cookbook, Welcome to My Kitchen.

Miami Ribs

For the uninitiated, Miami ribs are short ribs cut about 1/4 inch thick, horizontally across the rib plate, so that you get long, thin pieces of meat studded with many ribs.  Short ribs generally require extended periods of cooking in order to break down the connective tissues in the meat and tenderize it. Methods of preparation include braising, stewing, and sous-vide. Short ribs may also be barbecued, a popular method that subjects the beef to high heat in a relatively short period of time. This easy recipe oven-roasts the Miami ribs until the meat is meltingly soft, caramelizing the sugars in the glaze.

Assemble your ingredients. There is nothing exotic about this recipe. The components are all readily accessible. Lay out the Miami ribs cross-wise in a large baking pan. They should not overlap. I’m using a double recipe in this picture. Season with salt and pepper. Cover the pan tightly with aluminum foil and bake in a preheated 350 F. oven for 30 minutes. 

Remove the foil cover from the pan but don’t discard it. Pour off the accumulated juices in the pan. Mix together the sauce ingredients and spread over the par-cooked Miami ribs. Coat the ribs well with the sauce. Cover the pan again tightly and continue to bake covered, for 45 minutes. Remove the lid from the pan. Turn and coat the ribs with sauce. Bake uncovered for 15 minutes. 

These ribs can be served fresh but they also freeze very nicely. They can be reheated at 250 F. Just be sure to keep them covered. If you are doubling this recipe (always a good idea), triple the recipe for the sauce. 

Print Recipe

Miami Ribs

Meat, Chicken and Fish

By Sandra Temes, Welcome to My Kitchen – Serves: 6

Prep Time: 5 minutes – Cooking Time: 90 minutes – Total Time: 95 minutes

Meltingly tender Miami ribs coated in a sticky, sweet caramelized sauce.

Ingredients

• 3 pounds Miami ribs
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground pepper
• Sauce
• 1/4 cup ketchup
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon mustard (I use French's)

Instructions

1

Preheat the oven to 350 F. Lay the ribs out horizontally in a baking pan trying not to overlap them. Season with salt and freshly ground pepper. Cover the baking pan tightly with foil and bake for 30 minutes.

2

Remove the foil from pan and drain off the juices that have accumulated in the pan. Rearrange the ribs if they have shifted so that they are flat and not overlapping.

3

Mix the sauce ingredients together. Pour the sauce over the ribs coating them well.

4

Cover the pan and bake for another 45 minutes. Remove the foil from the pan and bake uncovered for 15 minutes, making sure that all the ribs are covered with some sauce.

5

Enjoy fresh or rewarm for later use. Reheat the ribs at 250 F. in a covered pan.

Notes

These ribs freeze very well.