Bamitbach

Sharing Food and Memories with Friends and Family

December 30, 2011
Irene Saiger

12 comments

Sheila’s Perfect Beef Ribs

In a world where things are not very predictable, it is nice to know that there are some things you can always count on.  Isn’t that what comfort food is all about?  We crave what is familiar to us, a taste of something that reminds us of a particular time or place.  How pleasurable is that moment of recognition when we walk into a kitchen and instantly know which dish is simmering on the stove.  When I was growing up, I knew that if we visited Tante Marisha there would be the smell of wonderful nut cakes baking in the oven, Fanny could be counted on for the best Tzimmis, the “Mima” always made white bean soup and Micheline, well there are too many things to mention but her Creme Caramel was always my favorite.  Those associations may not be as long-lasting as an old photo but they can be just as wonderful.

I am sure that at some point my children will come to crave comfort foods and perhaps they will reminisce about certain dishes that they had at the homes of family members and friends.  My mother’s Bubelach, Fredda’s Tortilla Soup, Judy’s Salmon, Elin’s Roast Chicken, Susan’s Taquitos, Sheila’s Ribs, Rena’s Cheesecake and Susan T’s raspberry squares, along with many other dishes lovingly prepared over the years by many others.  Of course, comfort food is different for each of us.  For me, it is meat and potatoes, and any variation on the theme will do, but Sheila’s ribs hit the spot, every single time.  The only improvement would be to serve them over a bed of creamy white, steaming mashed potatoes.

Happy New Year to all of you.  I hope that  2012 is filled with good health, good friends and good food. 
Sheila’s Beef Ribs
10 Beef Ribs

1 1/2 jars of  Char.B.Que Sauce  (20 oz. size)
Place ribs in a large pot and cover with cold water.  Bring water to a boil and then reduce to medium heat. Cook ribs for about 1 1/2 hours.  In a roasting pan, cover bottom of pan with half the amount of Char. B. Que Sauce.  Layer ribs on the sauce, side up, and cover with remaining sauce.  Cover pan with silver foil and bake at 325 degrees for 2 hours.  Serves 5
Enjoy,
Irene

12 thoughts on “Sheila’s Perfect Beef Ribs

  1. Pingback: Recipe Roundup Jan. 4: Naomi Nachman, Sharon Lurie & Lots of Pamela and G87s — Kosher Recipes | Culinary Kosher

  2. So happy to be included in the list of comfort dishes!

  3. thats the way i made them and their are the best, happy new year

  4. Happy New Year Irene! Love this simple comfort food recipe and the story with it – I believe the smells associated with food and their recipes are every bit as full of memories as a photo, for sure!

  5. wow this is my idea of heaven. I love ribs and this seems really easy and yummy. I have never boiled them ususally just place in the oven for the full time. will give this a try in 2012. Happy and healthy and enjoy all the yummy food you and friends will be making………

  6. I made the blog! Yay!

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