Moroccan Spiced Barbecue Ribs

Ingredients

While the original American barbecue ribs are typically seasoned with a smoky and sweet sauce, this Moroccan adaptation adds a unique twist by incorporating a blend of warm spices such as cumin, coriander, paprika, and cinnamon. The result is a fusion of flavors that combines the best of both cuisines. We alse have the original recipe for Barbecue Ribs, so you can check it out.

• 2 racks of pork ribs (about 2 kg / 4.4 lbs) 2 racks of pork ribs (about 2 kg / 4.4 lbs)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 2 tablespoons ground cumin (30g) 2 tablespoons ground cumin (30g)
• 2 tablespoons ground coriander (30g) 2 tablespoons ground coriander (30g)
• 1 tablespoon smoked paprika (15g) 1 tablespoon smoked paprika (15g)
• 1 tablespoon ground cinnamon (15g) 1 tablespoon ground cinnamon (15g)
• 1 teaspoon cayenne pepper (5g) 1 teaspoon cayenne pepper (5g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons honey (30ml) 2 tablespoons honey (30ml)
• 2 tablespoons tomato paste (30g) 2 tablespoons tomato paste (30g)
• Juice of 2 lemons Juice of 2 lemons
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 30g (Saturated Fat: 10g)
• Carbohydrates: 8g (Sugars: 5g)
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 150°C (300°F).
2. 2.
   In a small bowl, combine the olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, minced garlic, honey, tomato paste, lemon juice, salt, and pepper. Mix well to form a thick paste.
3. 3.
   Rub the spice paste all over the racks of ribs, ensuring they are evenly coated.
4. 4.
   Place the ribs on a baking sheet and cover tightly with aluminum foil.
5. 5.
   Bake in the preheated oven for 2 hours, or until the meat is tender and easily pulls away from the bone.
6. 6.
   Remove the foil and increase the oven temperature to 220°C (425°F).
7. 7.
   Return the ribs to the oven and cook for an additional 15-20 minutes, or until the surface is caramelized and slightly crispy.
8. 8.
   Remove from the oven and let the ribs rest for a few minutes before serving.

Treat your ingredients with care...

• Cumin — Toast the cumin seeds in a dry skillet over medium heat for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder for the freshest flavor.
• Coriander — Use freshly ground coriander seeds for the best flavor. Toast the seeds before grinding to enhance their aroma.
• Smoked paprika — Look for smoked paprika with a rich, smoky flavor to add depth to the ribs.
• Honey — Use a good quality honey to balance the spices and add a touch of sweetness.
• Tomato paste — Opt for a concentrated tomato paste to add depth and richness to the marinade.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the marinade.
• Marinate the ribs overnight for even more flavor and tenderness.
• If you prefer spicier ribs, increase the amount of cayenne pepper or add a pinch of chili flakes.
• Serve the ribs with a side of couscous or roasted vegetables to complete the Moroccan experience.
• Don't forget to baste the ribs with the marinade while they are cooking to keep them moist and flavorful.

Serving advice

Serve the Moroccan Spiced Barbecue Ribs hot, garnished with fresh cilantro leaves and a squeeze of lemon juice. These ribs are perfect for a festive gathering or a special family dinner.

Presentation advice

Arrange the ribs on a platter, drizzle with any remaining marinade, and sprinkle with chopped fresh herbs for an attractive presentation. Serve with lemon wedges on the side for an extra burst of citrus flavor.