Rakija Beef spare ribs Moroccan style, video on you YouTube
Read the Rakija post
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.
