Best Moroccan Ribs Recipes

MOROCCAN BEEF SHORT RIBS image

Categories Beef

Yield 6

Number Of Ingredients 20

1 c. plus 2 tbl. olive oil
3/4 c. dry red wine
2 tbl. ground ginger
2 tbl. turmeric
1 tbl. ground cumin
1 tbl. ground black pepper
1 tbl. salt
1 tbl. grated lemon peel
2 tsp. ground coriander
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. cayenne pepper
12 beef short ribs (about 4 1/2 lbs. total)
1 1/2 c. low-salt chicken broth
1 1/2 c. low-salt beef broth
1/2 lemon, sliced
2 tbl. fresh lemon juice
2 tsp. honey
Couscous with Olives and Garbanzo Beans
1/4 c. chopped fresh cilantro

Steps:

Whisk 1 c. oil and next 11 ingredients in large bowl to blend. Place ribs in 15x10x2 inch galss baking dish. Pour marinade over; turn to coat. Cover; chill. Heat 2 tbl. oil in heavy large pot over medium-high heat. Remove ribs from marinade; reserve marinade. Working in batches, add ribs to pot and cook until brown on both sides, about 8 minutes. Transfer ribs to bowl. Pour off drippings. Return ribs to pot. Add reserved marinade, chicken broth, beef broth, and sliced lemon. Bring to boil. Reduce heat and simmer until meat is tender and almost falls off bones, about 1 hour 45 minutes. Stir in lemon juice and honey. Bring to simmer. Spoon Couscous With Olives And Garbanzos onto platter. Top couscous with ribs. Drizzle sauce over. Sprinkle with cilantro and serve.

MOROCCAN RIBS image

Yield 4 servings

Number Of Ingredients 18

1/2 lb carrots, peeled and chopped
1/2 lb (1 cup) parsnips, peeled and chopped
1 onion, coarsely chopped(1-1/2 cups)
1 cup(6-oz package)dried apricots
1/2 cup pitted prunes, each prune halved
2 cloves garlic, minced
1 3" cinnamon stick
4 whole cloves
4 whole allspice berries
1 6" square of cheesecloth
3 lb country style pork ribs
1-1/2 cups chicken broth
1/2 cup orange juice
2 tbsp balsamic vinegar
1 tsp salt
1/8 tsp black pepper
1/3 cup all-purpose flour
(Optional) hot cooked couscous

Steps:

Layer the carrots, parsnips, onion, apricots, prunes and garlic in a 5-5-1/2 qt slow cooker, place cinnamon stick, cloves and allspice on the cheesecloth. Tie ends together with kitchen twine to form a bundle. Place pork ribs and spice packet on the vegetables. Stir together 1 cup of chicken broth, the orange juice, balsamic vinegar, salt & pepper in a 2-cup measure until well-blended, pour evenly over ribs. Cover and cook on high for 5-6 hours or Low for 10-11 hours, until the vegetables and ribs are tender. Remove ribs to a large platter, cover with foil to keep warm. Remove spice packet. Stir together remaining chicken broth and flour in a 1-cup measure util well blended and smooth. Stir into liquid in slow cooker. Cover and cook on HIGH for 5-10 minutes or until thickened. Spoon vegetable mixture from pot around ribs on the platter. Serve with couscous or rice on the side.