Honey Moroccan Spiced Ribs
DATE: September 27, 2022
- Serves: 6
Featured product
Moroccan 'Round the Clock
Moroccan Spice
FOR THE RIBS
- 2 Baby Back rib racks, about 2.5 lbs each (note on how to prep ribs)
- 4 tbsp Healthy On You® Moroccan Round the Clock Moroccan Spice Blend
- 4 tbsp Brown Sugar or Coconut Palm Sugar
- 1 tbsp Kosher Salt
- 2 tbsp Prepared Harissa sauce
- 8-10 cups mesquite wood chips and a smokebox for the grill
FOR THE BASTING SAUCE
- ¼ cup honey
- 4 tbsp Healthy On You® Moroccan Round the Clock Moroccan Spice Blend
- 2 tbsp water
Directions
PREP AND SEASON THE RIBS
- To prep the ribs: this can be tricky, but this is the basics.
- Place the rib racks meat-side down on a cutting board. Insert a paring knife under the membrane that covers the back of the rack. Loosen the membrane with a knife. Grab the membrane with a paper towel and peel off completely.
- Wash the ribs and pat dry with a paper towel. In a bowl, mix the sugar, Moroccan Round the Clock spice blend, and kosher salt until well combined.
- Generously pat the mixture all over the ribs and allow to marinate overnight or for at least 8 hours.
MAKE THE BASTING SAUCE
- Place the honey, Moroccan Round the Clock spice blend, and two tbsps water in a small mixing bowl and whisk together. Set aside.
SMOKE THE RIBS
- Follow steps 10-8 from the Jamaican Jerked Ribs recipe preparation steps here.
- In the last 30 minutes, begin to baste with the prepared basting sauce every 10 minutes.
- Serve with the prepared Harissa sauce.
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