Moroccan Spiced Short Ribs
Place meat in a 13 x 9 x 2-inch baking pan. In a small bowl, mix brown sugar, cumin, turmeric, thyme, cinnamon, salt and 1/2 tsp pepper until well combined. Rub spice mix all over meat. Cover pan with plastic wrap and refrigerate at least 8 hours or overnight.Advertisement
Heat oven to 325°. Heat oil in a large heavy frying pan over medium-high heat. Brown meat, in batches, on all sides, 5 to 7 minutes per batch.
Combine barbecue sauce and water in a small bowl; pour over meat. Season with pepper to taste. Cover pan with aluminum foil and bake at 325° for 2 1/2 hours. To serve, cut ribs into 3-inch pieces.
Reprinted from The New Passover Menu by Paula Shoyer, Stearling Epicure