North African Ribs

This is another great find by my husband's mom many years ago in the food section of the Washington Post.  Our family has enjoyed this recipe over and over.  It is a unique combination of flavors that roasts all day long and fills your house with a wonderful aroma.  The curry has a sweet flavor brought on by the cinnamon and nutmeg.

This is a dry rub, with an option of putting a sauce on top after cooking.  It is sure to please all rib-lovers alike!

North African Ribs

Ingredients

8lbs Pork Loin Back Ribs (we love Costco Ribs)
3 TB Curry
2 TB Cinnamon
2 tsp Nutmeg
1 tsp Coriander
1 tsp Salt

Directions

1. Preheat oven to 225 degrees
2. In a small bowl combine curry, cinnamon, nutmeg, coriander, and salt.  Reserve 2 TB of rub for the sauce.
3. Cover baking sheets with foil.
4. Wash ribs in cold water and pat dry with paper towels.
5. Using a butter knife or other utensil, lay ribs on the underside facing up.  Pull off film on the bone side.  The past few times the butcher has removed this already. It depends on where you purchase your ribs.
6. Using your hands, cover both sides of ribs with rub.  Make sure you get the edges!
7. Place the ribs bone side down on the baking sheets.  Cook at 225 degrees for 4-6 hours.
8. Just before the ribs are finished prepare the sauce as follows:
                               2/3 c brown sugar
                               2/3 c cider vinegar
                               2/3 c ketchup
                               2 TB reserved North African Rib Rub

9. Combine ingredients to sauce and simmer for 10 minutes.  Serve immediately with ribs.


Served with Moroccan Couscous and** Garlic Sauteed Spinach and homemade yeast rolls.

Hope your family can enjoy this special meal too!


**I've made the spinach a couple of times.  Be sure you are using enough spinach to compensate for the salt (or use less salt).  It can really overpower the dish.**