Smoky Date Beef Ribs
Date molasses. Date molasses! I was introduced to this stuff by a friend who made a brilliant spicysweet ice cream with it (which I will one day make, play with, and post, quite probably). It’s an intensely flavored syrup that you can find in middle eastern grocery stores, and it lives in our pantry alongside our pomegranate molasses, although we keep our saba (grape molasses) and our homemade sour cherry molasses in the fridge.
These ribs also feature mesquite smoke powder, which you can order from Auntie Arwen’s Spices (a really wonderful resource, where I also love to stock up on Two Knives Special Curry Blend and Thief in a Jug Garam Masala).
I feel like a cheater using smoke powder, but with our tiny apartment, we only like to go through the hassle of setting up the smoker for truly serious endeavors, like homemade bacon (which is curing in the fridge right now, so I’ll let you know how it goes sometime next week). For ribs like this, mesquite smoke powder is incredibly tasty without all the fuss.
I must confess that I first posted this recipe to Gothamist last week. I only mention this because the two comments that post garnered are beyond funny. One person wrote:
I am dissapointed. From scrolling down and only looking at the picture I assumed this had to do with the fact that this cut of meat looks like Manhattan. I was wrong.
And the other wrote:
is there a vegetarian option?
You gotta just laugh.
Smoky Date Beef Ribs
4 lbs beef spare ribs or 6 lbs beef short ribs (if they’re very fatty, get even more)
3/8 C date molasses
3/4 tsp ground nutmeg
2 tbsp ground ginger
3/8 tsp mesquite smoke powder
Lots of freshly ground black pepper
Salt to taste
Beef stock to taste (optional)
Trim as much of the fat off the ribs as you care to. I prefer my meat fairly lean, so I tend to do a lot of dissection, but your mileage may vary.
Mix together all the other ingredients (except for the beef stock) in a bowl – this will be used as both marinade and sauce later on.
Remove 1/3 of the marinade to another bowl, and thin it with beef stock to taste, then set it aside. This will be the sauce.
Rub the rest of the marinade all over the ribs. If you are patient, let them sit in it in the fridge overnight. If not, just go ahead and roast them right away.
Preheat your oven to 350 F.
Set up a baking sheet covered with aluminum foil. Wrap the marinade-covered ribs with more aluminum foil in a nice tight package, then roast them until tender and done. Spare ribs take about 2 hours, while short ribs take closer to 2-3 hours.
This is particularly nice if you pull the meat off the bone and mix into the sauce (like pulled pork) before serving.
re: Manhattan
The “Bowling Green” portion does look exceptionally tasty :)
re: Vegetarian
Maybe tofu? Or seitan? Otherwise, really, no.
People are funny :)
People- gotta love’em -or become a hermit :)
I just love the idea of asking for a suggestion of a vegetarian option for Beef ribs :lol: Though, I guess you could try the marinade on Boca Ribs- why not.
The Manhattan shaped rib thing is pretty funny too.
The ribs look so yummy I think I’ll see if I can hunt up some of that date molasses and try it on some Pork ribs though- as Rick has a beef consumption aversion.
I too, sometimes use liquid smoke because I need the flavor but can’t do the hassle.
And thanks for the spice resources!
ahh… beef ribs, the ribs of champions. I’ll have to try this out, but frankly I’m glad to see any beef rib recipe that doesn’t involve boiling them. :)
nex0s – You’re right, I really just want to gobble Bowling Green right up.
Gabi – It’ll probably be great with pork, too, so have fun!
ha3rvey – Boiling them? Really? When I don’t roast them, I usually braise them. I’ve never heard of boiling them.
Really enjoyed this recipe. I’ve never worked with date molasses before but will definitely pick some up! I do a food blog roundup every Friday and will definitely give this a mention. Thanks!
You will love love looooove your homemade bacon, I never buy it from the store anymore, I just keep making more!
And those ribs look to die for!
I can’t think of anything more opposite than a vegetarian and ribs…unless it’s a vegetarian and foie gras..
They look wonderful! Smoke powder is going on my list to bring back next trip!
I tried date molasses for the first time this year and I’m hooked! Sticky and sweet–who could resist? And who resist those ribs?
Those beef ribs are a beautiful sight to behold and the date molasses sounds like a great paring for them.
Okay, first of all, drooool. Secondly, question: how do you use a smoker at all in a tiny apartment?? What do you use??
chefjp – Thanks!
Brilynn – We’re smoking it tomorrow. I can’t wait! I am beyond excited about this.
Katie – I know, it’s definitely a strange thought.
Susan – No kidding, it’s seriously good stuff.
Andy – Thank you!
Dana – Well, we have backyard access and a smoker/grill that we can bring out from under the stairs, but because we live in a tiny garden apartment, there’s always some hassle with the landlords living above us whenever we actually use the backyard for any length of time. Sorry, no exciting indoor smoker advice here.