|photo courtesy of www.michaelnoyes.com|
Mom was especially happy...the wedding she planned - which, at times proved a struggle, incorporating the many important traditions of 2 merging worlds and cultures - went off without a hitch. I cannot stand party or event planning, and our wedding was no exception. Carlo and I would have been happy with a destination wedding but, as the only daughter, there was no way my mother was having any of this mishigas (craziness, nonsense). From the food, to the venue, to the ceremony, the entertainment and the cakes...she planned it all, patiently putting up with everyone else's impatience, ever the diplomat my mother was!
And, as a Bat Cohen (daughter of a Cohen, descendants of Aaron), she blessed our marriage with Cohen's blessing, and wished us a lifetime of happiness together. I wish she were well enough to share in celebrating this milestone with us.
So, in our family's tradition, I asked Carlo what he wanted for our anniversary dinner...we settled on one of my family favourites - which everyone likes (but we rarely eat) - Miami Ribs! Mom always made these beef short ribs for dinner, baked in a tangy sticky honey garlic sauce. Served with plain white rice, a Baba Dora salad and green peas, this was one dish that everyone loved.
From my family to yours, I hope you enjoy this recipe as much as we do.
Until next time, I wish you a wonderful day filled with family, fun, friends and fantastic food. B'Tayavon and Buon Appetito!
Mom's Sweet & Sour Miami Ribs
- Miami ribs (short ribs), rinsed and patted dry (at least 4 strips per person)
- 1 bottle VH Honey Garlic Sauce (2 if you're having lots of ribs, the sauce should cover the ribs completely)
Preheat oven to 300˚. Placed rinsed ribs in foil-lined Pyrex dish (you can layer them on top of one another (not too many layers, though, maybe 3) and cover with VH Honey Garlic sauce. Cover Pyrex tightly with foil and bake for 2 hours. Remove, and serve!