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In the JNF Kitchen: Fall BBQ braised veal spareribs
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
As fall rolls around and Rosh Hashanah fast approaches, we found inspiration in a deliciously flavorful recipe from Chef Uri Arnon: Fall BBQ braised veal spareribs, our #RecipeoftheWeek.
Chef Uri Arnon owns the restaurant Arnold's, voted one of Israel's 10 best kosher gourmet restaurants, and dedicates his cooking to shattering the myth of "kosher or delicious."
Arnold's, located on beautiful Moshav Nativ Hashayara, has a Galilee bistro menu with French and Mediterranean touches, and features a wide-ranging list of Israeli wines that mesh perfectly with the dishes presented. Uri is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee has to offer, visit our photo gallery below (hover over a picture if you want to spend more time on it).
More on the Western Galilee:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Heavenly hummus
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Chef Uri Arnon owns the restaurant Arnold's, voted one of Israel's 10 best kosher gourmet restaurants, and dedicates his cooking to shattering the myth of "kosher or delicious."
Arnold's, located on beautiful Moshav Nativ Hashayara, has a Galilee bistro menu with French and Mediterranean touches, and features a wide-ranging list of Israeli wines that mesh perfectly with the dishes presented. Uri is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee has to offer, visit our photo gallery below (hover over a picture if you want to spend more time on it).
More on the Western Galilee:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Heavenly hummus
Ingredients
2 kilograms (4.4 pounds) of veal spareribs
Marinade
½ cup date syrup or date honey (you can use molasses if you cannot find date syrup)
½ cup of ketchup
½ cup of chili sauce
1 tablespoon crushed garlic
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon of salt
1 teaspoon black pepper
Marinade
½ cup date syrup or date honey (you can use molasses if you cannot find date syrup)
½ cup of ketchup
½ cup of chili sauce
1 tablespoon crushed garlic
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon of salt
1 teaspoon black pepper
Directions
Mix the ingredients of the marinade in a bowl. Marinate the ribs overnight and store in the refrigerator. You can use a ziploc bag or a non-reactive bowl to mix the ribs and the marinade.
The next day preheat oven to 375 degrees Fahrenheit. Place the ribs in a baking dish and completely cover with the marinade. Cook for about two hours, at least. Check to see if the meat almost falls off the bone. If not, bake a little longer.
Before serving, brush the ribs with the marinade to get a nice glaze. Serve with mashed sweet potatoes.
Enjoy!
Mix the ingredients of the marinade in a bowl. Marinate the ribs overnight and store in the refrigerator. You can use a ziploc bag or a non-reactive bowl to mix the ribs and the marinade.
The next day preheat oven to 375 degrees Fahrenheit. Place the ribs in a baking dish and completely cover with the marinade. Cook for about two hours, at least. Check to see if the meat almost falls off the bone. If not, bake a little longer.
Before serving, brush the ribs with the marinade to get a nice glaze. Serve with mashed sweet potatoes.
Enjoy!
...
In the JNF Kitchen: Fall BBQ braised veal spareribs
Jewish National Fund
Categories: Impact Blog,
Tags: Go North,
As fall rolls around and Rosh Hashanah fast approaches, we found inspiration in a deliciously flavorful recipe from Chef Uri Arnon: Fall BBQ braised veal spareribs, our #RecipeoftheWeek.
Chef Uri Arnon owns the restaurant Arnold's, voted one of Israel's 10 best kosher gourmet restaurants, and dedicates his cooking to shattering the myth of "kosher or delicious."
Arnold's, located on beautiful Moshav Nativ Hashayara, has a Galilee bistro menu with French and Mediterranean touches, and features a wide-ranging list of Israeli wines that mesh perfectly with the dishes presented. Uri is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee has to offer, visit our photo gallery below (hover over a picture if you want to spend more time on it).
More on the Western Galilee:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Heavenly hummus
Enjoy this #RecipeOfTheWeek, and if you make any of these recipes, be sure to send a photo of your creation to teddyherzl18@gmail.com or tweet it to @JNFUSA with the hashtag #JNFfoodie. We might share it!
Ingredients
Chef Uri Arnon owns the restaurant Arnold's, voted one of Israel's 10 best kosher gourmet restaurants, and dedicates his cooking to shattering the myth of "kosher or delicious."
Arnold's, located on beautiful Moshav Nativ Hashayara, has a Galilee bistro menu with French and Mediterranean touches, and features a wide-ranging list of Israeli wines that mesh perfectly with the dishes presented. Uri is a member of JNF partner organization Western Galilee Now, a consortium of small businesses in the region. To get more of a sense of the treasures the Western Galilee has to offer, visit our photo gallery below (hover over a picture if you want to spend more time on it).
More on the Western Galilee:
Off the beaten path in the Western Galilee, Israel's Napa Valley, in photos
In the JNF Kitchen: Heavenly hummus
Ingredients
2 kilograms (4.4 pounds) of veal spareribs
Marinade
½ cup date syrup or date honey (you can use molasses if you cannot find date syrup)
½ cup of ketchup
½ cup of chili sauce
1 tablespoon crushed garlic
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon of salt
1 teaspoon black pepper
Marinade
½ cup date syrup or date honey (you can use molasses if you cannot find date syrup)
½ cup of ketchup
½ cup of chili sauce
1 tablespoon crushed garlic
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 teaspoon of salt
1 teaspoon black pepper
Directions
Mix the ingredients of the marinade in a bowl. Marinate the ribs overnight and store in the refrigerator. You can use a ziploc bag or a non-reactive bowl to mix the ribs and the marinade.
The next day preheat oven to 375 degrees Fahrenheit. Place the ribs in a baking dish and completely cover with the marinade. Cook for about two hours, at least. Check to see if the meat almost falls off the bone. If not, bake a little longer.
Before serving, brush the ribs with the marinade to get a nice glaze. Serve with mashed sweet potatoes.
Enjoy!
Mix the ingredients of the marinade in a bowl. Marinate the ribs overnight and store in the refrigerator. You can use a ziploc bag or a non-reactive bowl to mix the ribs and the marinade.
The next day preheat oven to 375 degrees Fahrenheit. Place the ribs in a baking dish and completely cover with the marinade. Cook for about two hours, at least. Check to see if the meat almost falls off the bone. If not, bake a little longer.
Before serving, brush the ribs with the marinade to get a nice glaze. Serve with mashed sweet potatoes.
Enjoy!
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