Sticky Middle Eastern Spare Ribs

3

(2)

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• Cooking and Prep: 6 h
• Serves: 6
• No Allergens

This is our favorite dish to eat at a Purim seuda. It has the flavors of the Middle East, where the Purim story takes place. This recipe makes a lot of the spice rub, which you can save for later use. You can also use it for fish or chicken. I have made this in advance and it freezes really well.

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Ingredients (11)

Main ingredients

• 8 flanken strips

• 4 tablespoons brown sugar

• 4 tablespoons Gefen Cumin

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  Gefen Cumin

• 2 tablespoons garlic powder

• 1 tablespoon thyme

• 1 tablespoon cinnamon

• 1 teaspoon turmeric

• 2 teaspoons rosemary

• 2 cups Gefen BBQ Sauce 

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  Gefen BBQ Sauce

• 1 cup Alfasi Cabernet Sauvignon or other dry red wine

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  Alfasi Cabernet Sauvignon

Sommelier Suggests

• Carmel Kayoumi Shiraz

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  Carmel Kayoumi Shiraz

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Start Cooking

Prepare the Spices and Meat

1. Mix all the spices together. Combine the sugar and spices.

2. In a small bowl, rub the mixture on all sides of the meat and let it marinate in the fridge for several hours in a 9x13 inch pan.

3. While the meat is marinating, combine barbecue sauce and wine in a separate bowl.

Cook the Ribs

1. Take the meat from the fridge and bring it to room temperature. Preheat broiler to high.

2. Broil the flanken for a few minutes on each side. This helps sear in the flavor of the spices. Alternatively, you can throw them on your outdoor grill.

3. Place the seared flanken in a large roasting pan and pour the barbecue-wine sauce over the meat.

4. Cover well with foil and bake for three hours at 325 Fahrenheit.