Moroccan-Style Barbecue Ribs

Ingredients

In this Moroccan adaptation of St. Louis-style barbecue, the traditional American barbecue sauce is replaced with a fragrant blend of Moroccan spices. The ribs are marinated in a mixture of cumin, coriander, paprika, and cinnamon, which infuses the meat with a unique flavor profile. The slow cooking process remains the same, ensuring tender and juicy ribs, but the spices and seasonings are adjusted to align with the Moroccan cuisine. We alse have the original recipe for St. Louis-Style Barbecue, so you can check it out.

• 2 racks of St. Louis-style ribs (approx. 2 kg / 4.4 lbs) 2 racks of St. Louis-style ribs (approx. 2 kg / 4.4 lbs)
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 2 tablespoons ground coriander 2 tablespoons ground coriander
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 2 teaspoons salt 2 teaspoons salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium heat.
2. 2.
   In a small bowl, combine the ground cumin, ground coriander, sweet paprika, ground cinnamon, salt, black pepper, minced garlic, olive oil, and lemon juice to create a marinade.
3. 3.
   Rub the marinade all over the ribs, ensuring they are evenly coated.
4. 4.
   Place the ribs on the grill and cook for approximately 2-3 hours, or until the meat is tender and cooked through. Flip the ribs occasionally to ensure even cooking.
5. 5.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes.
6. 6.
   Cut the ribs into individual portions and garnish with fresh cilantro.
7. 7.
   Serve hot and enjoy the flavorful Moroccan-style barbecue ribs.

Treat your ingredients with care...

• Cumin — Toast the cumin seeds in a dry skillet over medium heat for a few minutes until fragrant. Grind the toasted seeds 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.
• Paprika — Opt for sweet paprika to balance the flavors. Smoked paprika can also be used for an additional smoky element.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Allow the ribs to marinate overnight in the refrigerator for even more intense flavors.
• Baste the ribs with the marinade while grilling to enhance the taste and keep them moist.
• Serve the ribs with a side of couscous or Moroccan-style rice for a complete meal.
• Experiment with different wood chips for smoking to add unique flavors to the ribs.

Serving advice

Serve the Moroccan-style barbecue ribs hot, accompanied by a fresh salad or grilled vegetables. Provide extra lemon wedges on the side for a tangy burst of flavor.

Presentation advice

Arrange the ribs on a platter, garnished with fresh cilantro leaves. Sprinkle some extra ground cumin and paprika over the ribs for an added visual appeal. Serve with colorful side dishes to create an enticing and vibrant presentation.