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October 6, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Balsamic-Glazed Strawberry Ribs

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.

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