If you have 4 hours free, a fine dish of molasses-and-mustard-glazed beef ribs can carry your dinner. The sharp-and-sweet glaze cuts the fatty richness of the ribs a bit, but doesn't argue with their big beefy flavor. Go ahead and cook some extra (figure 2 ribs per person for dinner) and, the next day, strip the meat from the bones, chop it coarsely and add to ramen, noodle bowls or pasta sauce.This recipe is by Robin Mather, author of "The Feast Nearby" (Ten Speed Press, 2011), a collection of essays and recipes from a year of eating locally on a budget. This recipe was originally published in the Chicago Tribune.
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