The increased popularity of boneless rib-eye steak and roasts has created a glut of rib back bones, or prime rib bones. Some butchers save them in their freezers and then offer them at bargain prices for the summer grilling season. Even though they come from the same ribs that make short ribs, there is little meat on these bones, but what is there is succulent and tasty because there is plenty of fat interspersed. The bones are
ideal for long roasting and are best served well-done, which also allows some of the fat to render out. This recipe uses the oven and broiler, but you can also cook the ribs in an outdoor grill over indirect heat and then glaze them over direct heat.

Serves 4 to 6

INGREDIENTS

Dry Rub:

• 4 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dark brown sugar
• 1 teaspoon ground cumin
• ½ teaspoon ground ginger
• 1 teaspoon dry mustard powder (I use Colman’s)
• 2 teaspoons Hungarian paprika
• 4-5 pounds prime rib bones (also called beef rib back bones), trimmed of external fat

Ginger-Orange Glaze:

• 2 tablespoons peanut oil
• 1½ cups finely chopped red onions
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 cup fresh orange juice
• ½ cup orange marmalade
• 3 tablespoons soy sauce
• ½ cup bottled chili sauce (I use Heinz)
• ¼ cup fresh lemon juice
• ¼ teaspoon Chinese five-spice powder
• ½ teaspoon Tabasco or other hot sauce
• 1 teaspoon Worcestershire sauce

Garnish:

• Asian sesame oil
• 3 tablespoons toasted sesame seeds

INSTRUCTIONS

1. Preheat the oven to 350°F. Line the broiler pan with aluminum foil.
2. Combine the rub ingredients and sprinkle all over the ribs. (At this point, you can wrap the ribs in plastic wrap and refrigerate them overnight.)
3. Heat the oil in a medium saucepan over medium-high heat. Add the red onions and cook until soft, about 5 minutes, stirring frequently. Stir in the garlic and ginger and cook for 1 minute more. Whisk in the remaining glaze ingredients and bring to a boil, then reduce the heat and simmer until the glaze is thick and syrupy, 5 to 10 minutes. Set aside. (You can make the glaze ahead and store it covered in the refrigerator for up to 2 to 3 weeks. Rewarm before using; you may have to add a few drops of water or orange juice to thin it out.)
4. Lay the ribs on the broiler pan, meat side up, and roast in the oven for 45 to 60 minutes, or until tender. Remove from the oven and turn on the broiler.
5. Brush the ribs with some of the glaze and position the broiler pan 2 to 3 inches from the heat. Broil for 2 minutes, or until the glaze is shiny and bubbly. Turn over the ribs, brush with glaze, and broil until shiny and bubbly.
6. Arrange the ribs on a platter and brush them one more time with the glaze, then drizzle with sesame oil and sprinkle with the sesame seeds. (Store any remaining glaze in the refrigerator and use to glaze grilled pork chops, spareribs, or chicken.)

ALTERNATIVE CUTS

• English-cut or flanken-style short ribs, but they will take longer to cook, 1½ to 2 hours.
• Korean-style short ribs, which should be roasted for about 20 minutes.
• Pork chops and any cut of pork rib also work well.

COOK’S NOTES

• To toast sesame seeds, place the seeds in a small skillet over medium heat and stir and shake until they begin to lightly brown and give off a toasty aroma, 3 to 5 minutes. Immediately transfer the seeds to a bowl, or they will burn.
• The rib bones can also be prepared using any of the marinade or rub recipes for pork ribs. Because they’re small and tender, the ribs can be cooked over direct heat. If the marinade or rub contains sugar, use a moderate fire and turn the ribs often so that they don’t burn.