Moroccan Spiced Short Ribs

Prep Time
Cook Time
Ready In

"Recipe source: local newspaper"

Original recipe yields 6 servings


  • Serving Size: 1 (319.6 g)
  • Calories 743.1
  • Total Fat - 51 g
  • Saturated Fat - 19.9 g
  • Cholesterol - 169.3 mg
  • Sodium - 703.7 mg
  • Total Carbohydrate - 17.8 g
  • Dietary Fiber - 0.8 g
  • Sugars - 14 g
  • Protein - 50.3 g
  • Calcium - 43.9 mg
  • Iron - 6.3 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.3 mg

Step 1

Place meat in a 9 x 13 inch pan.

Step 2

In a cup or bowl combine spices (brown sugar - pepper). Rub spice mixture over the meat. Cover pan with plastic wrap and refrigerate for 8 hours or overnight.

Step 3

Using a barbecue grill on high sear each side of the meal (5-10 minutes per side). Return meat to the pan.

Step 4

In a bowl combine the barbecue sauce with the water and pour over the meat. Season with pepper to taste. Cover pan with aluminum foil and bake in a 325 degree oven for 2 1/2 hours.

Step 5

Cut into 3 inch pieces.

Tips & Variations

No special items needed.


Delicious ribs...I cut the recipe in half...and added extra barbecue sauce on top after it finished cooking...made for "Pick Me" tag game...

review by:
(27 Dec 2016)


We thoroughly enjoyed these short ribs! I used bone in (as that is what I had) and cooked them in my crock pot for 4 hours on high. Lovely and tender, fall off the bone goodness! I skimmed the fat and thickened the dripping with a wee bit of cornstarch and drizzled it over the ribs. Made for a great Easter dinner! Thank you for sharing Ellie! Made for Billboard Recipe tag.

review by:
(6 Apr 2015)