meat • gluten-free • freezes well 

• yields 6 servings

My friends and readers know that I love adding the freshness of fruit to my dishes. Strawberries bring a pretty pop of color to these Miami ribs, while the garlic and onion in the glaze balance out the sweetness. Great any time of year, but especially in summer.

• 12 Miami beef ribs
• 1 large onion, halved and sliced
• 2 cloves garlic, minced (about 1 teaspoon)
• ½ cup balsamic vinegar
• ½ cup strawberry jam
• 1 tablespoon water
• 1 cup diced fresh strawberries

1. Coat a large roasting pan with nonstick cooking spray.
2. Arrange ribs over onion slices in a single layer in prepared pan.
3. In a small bowl, whisk together garlic, balsamic vinegar, strawberry jam and water. Pour mixture over ribs.
4. Cover; marinate for 1 hour or up to 24 hours in the refrigerator.
5. Preheat oven to 350°F.
6. Bake, covered, 1½-2 hours, or until meat is tender. Baste occasionally.
7. Transfer to a serving platter; garnish with fresh strawberries.

Norene’s Notes:

You can substitute regular flanken, which are a thicker cut of Miami ribs; just increase the cooking time to 3 hours. P.S. This dish is even better the next day!

Change up this recipe by using apricot or mango jam; garnish with chopped dried apricots or dried mangoes.