Tested till perfect Miami Glazed Ribs
Miami Glazed Ribs
Photography by Matthew Kimura

Miami Glazed Ribs

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 4 lb 4lbbeef short ribs
  • 1-2/3 cups 1-2/3cupscoffee
  • 1 cup 1cupfancy molasses
  • 2/3 cup 2/3cupcider vinegar
  • 1/2 cup 1/2cuptomato paste
  • 2 tbsp 2tbspWorcestershire sauce
  • 1 tbsp 1tbspground ginger
  • 1 tsp 1tspsalt
  • 1/4 tsp 1/4tspallspice
  • 1/4 tsp 1/4tsphot pepper sauce
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In large pot, cover ribs with cold water; bring to boil. Reduce heat, cover and simmer for 45 minutes or until fork-tender; drain and transfer to 13- x 9-inch (3 L) baking dish.

In saucepan, combine coffee, molasses, vinegar, tomato paste, Worcestershire sauce, ginger, salt, allspice and hot pepper sauce; bring to boil. Reduce heat and boil gently for 15 minutes or until reduced to 2-2/3 cups (650 mL). Pour over ribs, turning to coat; let cool. Cover and refrigerate for at least 4 hours or for up to 24 hours.

Cover dish tightly with foil; bake in 325°F (160°C) oven for 30 minutes. Turn ribs and bake, uncovered and basting occasionally, for 45 minutes or until meat almost falls off bone and sauce is thickened.

Nutritional Information Per serving: about

cal 520 pro 32g total fat 25g sat fat 11g
carb 43g fibre 1g chol 84mg sodium 525mg

% RDI:

calcium 12 iron 44 vit A 5 vit C 17
folate 5
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