It doesn't get stickier, richer or more delicious than this. Slow cooked beef ribs infused with deep figs, red wine and a touch of rosemary. The neighbors will come knocking!

Serves: 4 to 6


  • 5 pounds beef spare ribs
  • ½ cup honey
  • ½ cup ketchup or tomato paste
  • ½ cup soy sauce
  • ¼ cup olive oil

  • ¾ cup dry red wine
  • 3 garlic cloves, minced
  • 2 tablespoons dried rosemary
  • 1 cup dried Turkish figs, stemmed and halved


Place the ribs in a large roasting pan. Combine
the honey, ketchup, soy sauce, olive oil, wine, garlic, rosemary and figs in a small bowl and pour over the ribs. Cover tightly with foil and marinate in the refrigerator overnight.

Preheat the oven to 400°F. Bake the ribs, covered, for 30 minutes. Reduce the temperature to 350°F and bake for 2 hours more, until the ribs are sticky on the outside and soft on the inside. The figs will likely melt into the rib sauce. The ribs can be made in advance and frozen in the marinade for up to 1 month, or refrigerated overnight and reheated in a 300°F oven the next day.