Moroccan Spiced Short Ribs

Prep Time
Cook Time
Ready In

"Recipe source: local newspaper"

Original is 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 by Step Method

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.


No special items needed.

8 Reviews


The spices in these ribs is fabulous! Like Mike, I cut the recipe in half but made all the sauce, and glad I did! So tasty! I, too, had to use bone-in short ribs because that's all I could find. We love the bone-in better anyway, so I wouldn't change a thing. The cooking time is spot-on, as the ribs were fall-off-the-bone tender. These are 10-stars all the way!


review by:
(20 Feb 2023)


This is an excellent recipe but I couldn't find the right ingredients. I could only find flanken cut ribs with bones. The rub was overpowering on the flanken ribs and I didn't adjust the cooking time enough so the flanken ribs were overcooked. I need to find the right kind of ribs and try it again.


review by:
(2 Feb 2023)


Delicious and literally finger licking good. I couldn't believe how expensive beef short ribs were at the market and opted to go with a slab of 7-bone choice chuck roast. It worked out perfectly. Came out tender with wonderful taste and aroma that filled the house. We loved it and my husband praised it. A do again for sure. Thank you, ellie, for sharing. Made it for Best of 2021 as recommended by Northwest Gal.


review by:
(25 Feb 2022)


Delicious! I only left my ribs in the spices for 6 hours, then put on the charcoal grill outside before baking. I could only find bone in short ribs, and they worked out just perfectly. So glad I made these delicious ribs!


review by:
(4 Feb 2022)


Best short ribs I have had in years. I cut recipe in half, but wish I had used the original amount of sauce. I also had to use bone-in, as I couldn't find boneless. Will be making these again.


review by:
(3 Sep 2021)


Wow, this was fabulous! I couldn't find any boneless ribs, so I had to go with bone-in short ribs, but it worked out just fine anyway. The warm Moroccan spices added a wonderful flavor to the short ribs, and I scooped up some of the pan sauce and spooned it over the ribs, to add a bit more flavor to each bite. I roasted the ribs for the exact amount of time listed, and they were perfectly fall-off-the-bone tender. We all really enjoyed these short ribs, and I know I'll make this recipe again. I served some side dishes of buttered peas with sautéed onions and roasted potatoes that were tossed with some of the same spices called for in the Short Rib recipe. And it was a very good dinner. Thanks, ellie. We loved this recipe!


review by:
(17 May 2021)

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