Honey Moroccan Spiced Ribs
This is the second batch of ribs we smoked with a completely different flavor profile. The infusion of Moroccan flavors paired with the sweetness of the honey was so unique! I loved these ribs and the harissa dipping sauce added a little heat, which was subtle and tasty.
Healthy On You® Moroccan Round the Clock spice blend went to work adding the bold flavors of coriander, mustard seed, cumin to brighten up the mix and make this smoked rib dinner memorable.
Ingredients
Makes 6 servings
Baby Back rib racks, about 2.5 lbs each (*note on how to prep ribs) Brown Sugar or Coconut Palm Sugar Kosher Salt Prepared Harissa sauce mesquite wood chips and a smokebox for the grill honey Healthy On You® Moroccan Round the Clock Moroccan Spice Blend water *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. Place the honey, Moroccan Round the Clock spice blend, and two tbsps water in a small mixing bowl and whisk together. Set aside. 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.For the Ribs
For the Basting Sauce
Prep and Season the Ribs
Make the Basting Sauce
Smoke the Ribs
