Spare Ribs
Two Paths to
Great Flavor
The Simple Approach is for those who want smart shortcuts without sacrificing flavor. They want to create impressive meals without spending hours in the kitchen. Instead of making stock from scratch, cooks can use ready-made vegetable or beef stock, or even a simple soup mix with water. Vegetables will then go straight into the pan with minimal prep, keeping things quick and easy while still delivering an elevated, satisfying result. Even with these shortcuts, you’ll achieve rich, layered flavors and results that rival a chef’s touch.
The Chef’s Method is for cooks who want to embrace true French-inspired techniques. Vegetables are seared or roasted to build a deep, flavorful homemade broth, which becomes the base for cooking the meat. The broth is then carefully strained to create a unique sauce tailored to each cut. Even the finishing touches are chef-driven, like wrapping the warm meat tightly in layers of plastic wrap to give it a refined, restaurant-worthy presentation.
This dual approach makes the recipes flexible, making it ideal for anyone who wants to cook like a chef at home, yet equally practical for busy families who want the same delicious results with less effort.
Tools of the trade
Cooking meat to perfection isn’t just about the cut or the recipe, it’s also about having the right tools at your side. The right utensils and gadgets make the process easier, and more precise, ensuring every roast, steak, or braise comes out just the way you want it. Here are some essentials every cook should keep in their kitchen.
Ensures perfect doneness without guesswork.
Clean, precise slicing and trimming.
Keeps knives sharp for safe, precise cutting and trimming.
Makes carving large roasts effortless.
Prevents sticking, doubles as a cartouche (paper lid) to retain moisture.
Secures roasts and stuffed meats for even cooking.
For trimming fat, cutting poultry, or snipping twine.
Turn or transfer meat without piercing or losing juices.
For spreading a glaze or pan juices over meat to keep it flavorful and moist.
Keeps track of cooking and resting times accurately.
Strains pan sauces for smooth, silky results.
Ingredients
The Meat:
10-12 spare ribs
5 shallots or 1 large red onion, sliced
5-6 cloves garlic, crushed
2 tablespoons oil
1½ tablespoons salt
1 tablespoon black pepper
The Sauce:
1 cup duck sauce
1 tablespoon soy sauce
1 tablespoon paprika
1 teaspoon cornstarch dissolved in 2 teaspoons water (slurry)
Directions
Sauce:
- Preheat the oven to 300°F.
- Line a roasting pan with parchment paper and lay the sliced shallots or onion in the pan. Place spare ribs on top of the onions, bone side down.
- Mix the crushed garlic with the oil and spoon it over and around the ribs. Season with salt and pepper.
- In a saucepan, combine the duck sauce, soy sauce, and paprika. Bring to a gentle simmer. Spoon the sauce over the ribs and bake uncovered for 30 minutes, until the ribs reach 140-150°F.
- Wet a sheet of parchment paper and place it directly on top of the meat. Cover the pan tightly with two layers of foil, crimping the foil edges together with the parchment to seal.
- Continue baking for 3 hours or until the internal temperature reaches 200-205°F.
- To rewarm, preheat the oven to 300°F. Place the ribs in a pan with the sauce and cover tightly with foil. Bake for 25-30 minutes.
Ingredients
The Meat:
10-12 spare ribs
5 shallots or 1 large red onion, sliced
5-6 cloves garlic, crushed
2 tablespoons oil
1½ tablespoons salt
1 tablespoon black pepper
The Sauce:
1 cup duck sauce
1 tablespoon soy sauce
1 tablespoon paprika
1 teaspoon cornstarch dissolved in 2 teaspoons water (slurry)
Directions
Sauce:
- Preheat the oven to 300°F.
- Line a roasting pan with parchment paper and lay the sliced shallots or onion in the pan. Place spare ribs on top of the onions, bone side down.
- Mix the crushed garlic with the oil and spoon it over and around the ribs. Season with salt and pepper.
- In a saucepan, combine the duck sauce, soy sauce, and paprika. Bring to a gentle simmer. Spoon the sauce over the ribs and bake uncovered for 30 minutes, until the ribs reach 140-150°F.
- Wet a sheet of parchment paper and place it directly on top of the meat. Cover the pan tightly with two layers of foil, crimping the foil edges together with the parchment to seal.
- Continue baking for 3 hours or until the internal temperature reaches 200-205°F.
- To rewarm, preheat the oven to 300°F. Place the ribs in a pan with the sauce and cover tightly with foil. Bake for 25-30 minutes.
Yossi’s Tips
Lining the pan with parchment paper before adding the meat, and then placing a second sheet directly on top to act as a cartouche (literally – a paper lid) is a traditional French technique. This technique minimizes evaporation, protects the surface from drying, and keeps the heat and moisture circulating evenly, giving the meat that perfect tender texture.
Two Paths to
Great Flavor
The Simple Approach is for those who want smart shortcuts without sacrificing flavor. They want to create impressive meals without spending hours in the kitchen. Instead of making stock from scratch, cooks can use ready-made vegetable or beef stock, or even a simple soup mix with water. Vegetables will then go straight into the pan with minimal prep, keeping things quick and easy while still delivering an elevated, satisfying result. Even with these shortcuts, you’ll achieve rich, layered flavors and results that rival a chef’s touch.
The Chef’s Method is for cooks who want to embrace true French-inspired techniques. Vegetables are seared or roasted to build a deep, flavorful homemade broth, which becomes the base for cooking the meat. The broth is then carefully strained to create a unique sauce tailored to each cut. Even the finishing touches are chef-driven, like wrapping the warm meat tightly in layers of plastic wrap to give it a refined, restaurant-worthy presentation.
This dual approach makes the recipes flexible, making it ideal for anyone who wants to cook like a chef at home, yet equally practical for busy families who want the same delicious results with less effort.
Tools of the trade
Cooking meat to perfection isn’t just about the cut or the recipe, it’s also about having the right tools at your side. The right utensils and gadgets make the process easier, and more precise, ensuring every roast, steak, or braise comes out just the way you want it. Here are some essentials every cook should keep in their kitchen.
Meat Thermometer:
Ensures perfect doneness without guesswork.
Sharp Chef’s Knife:
Clean, precise slicing and trimming.
Knife Sharpener:
Keeps knives sharp for safe, precise cutting and trimming.
Electric Knife:
Makes carving large roasts effortless.
Parchment Paper:
Prevents sticking, doubles as a cartouche (paper lid) to retain moisture.
Kitchen Twine:
Secures roasts and stuffed meats for even cooking.
Kitchen Shears:
For trimming fat, cutting poultry, or snipping twine.
Heavy-Duty Tongs:
Turn or transfer meat without piercing or losing juices.
Basting Brush:
For spreading a glaze or pan juices over meat to keep it moist.
Digital Kitchen Timer:
Keeps track of cooking and resting times accurately.
Fine Mesh Strainer:
Strains pan sauces for smooth, silky results.
Yossi’s Tips
Lining the pan with parchment paper before adding the meat, and then placing a second sheet directly on top to act as a cartouche (literally – a paper lid) is a traditional French technique. This technique minimizes evaporation, protects the surface from drying, and keeps the heat and moisture circulating evenly, giving the meat that perfect tender texture.
