Recipe by Naomi Nachman

Sticky Middle Eastern Spare Ribs

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Meat Meat
Easy Easy
6 Servings

No Allergens specified

6 Hours

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.


Main ingredients

  • flanken strips

  • 4 tablespoons brown sugar

  • 4 tablespoons Pereg Cumin

  • 2 tablespoons garlic powder

  • 1 tablespoon thyme

  • 1 tablespoon cinnamon

Wine Pairing

Carmel Kayoumi Shiraz


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.

Sticky Middle Eastern Spare Ribs

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Yaeli K
Yaeli K
6 years ago

Sticky Middle Eastern Spare Ribs hard to believe that this Sticky Middle Eastern Ribs have no fried onions and looks so good, i am desp to make them for yom tev but i have 2 question before:
1 . can i freeze it?
2 . can i use instead fairy steak?
BTW i have no words for all your great recipes u share with us i tried some and honestly have no words to thank u
love Yaeli Klein

Mark your comment as a question
Reply to  Yaeli K
6 years ago

HI Yaeli! We love you too!!!! What’s fairy steak?It can be frozen.

toni weinberg
toni weinberg
5 years ago

do not make horrible! I am a seasoned cook , do not make these. they taste like shwarma!

Chaia Frishman
Chaia Frishman
Reply to  toni weinberg
5 years ago

I’m so sorry for your experience.

Yaeli K
Yaeli K
5 years ago

Sticky Middle Eastern Ribs wow absolutely incredible, just the way u show it should taste on the video-” moiste and cuts threw so easily”
thank u it really came out delicious and softest softy , i followed every step beside the thyme ,instead 4 tbsp thyme i put 1 and was perfect.
please follow every step of Naomi and especially use this flanken and not rib or fairy steak as it’s not the same fatty meat, am happy i used flanken