Rakija Beef Spare Ribs Moroccan Style

Rakija Beef spare ribs Moroccan style, video on you YouTube

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In a glass jar soak 1 quince, 10 dried cut figs and 8 fresh figs in the sun for one week.

5 spare ribs cut in half

2 tsp of salt then more to taste

1 tsp coriander

1 tsp ginger

1 tsp cumin

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp black pepper

1 tsp turmeric

1/4 cup of water

1 head of garlic smashed and thrown in

1 medium squash cubed

1 red onion sliced

2 small bunches, or 1 regular size fresh coriander, 1/2 for cooking then the other 1 and 1/2 to add at the end when you stir together.

Combine the salt, coriander, ginger, cumin, paprika, chili powder, back pepper and turmeric in a bowl tell well combined. shake evenly over raw spare ribs in a mixing bowl. Then sear the ribs in a pan on high heat till a crust forms on the meat fat. Add the partially cooked ribs to a tagine, or deep casserole, add the onion, garlic, water and squash. Top with half the rakia fruit mixture

I didn’t have a tagine here so I used a deep casserole and covered with two layers of aluminum foil.

Cook on 150 C, 300 F for 4 hours, or until tender. Add the rest of the fresh coriander I served it with quinoa but couscous would be good too.