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Sticky Middle Eastern Spare Ribs


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.


Prepare the Spices and Meat


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


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 9×13 inch pan.


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

Cook the Ribs


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


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.


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


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