Ras el hanout is a spice blend. It’s name literally translates to “top of the shop”, meaning a blend of the best spices that you have to offer. The recipe varies not only by middle eastern country or region, but from shop to shop and home to home. My ras el hanout sits in a jar, hidden in the top corner of my spice cabinet. Every time I grind up a spice blend, I add what I need to the recipe. 4 out of 5 times, I use it all, but that fifth time, I decide I have made too much and put the leftovers into my ras el hanout jar. After a few of these occasions, I am left with a unique little spice blend! The top of my shop.
After tasting and smelling my ras el hanout, I decided it needed a few things.
I’ve never used beef back ribs, the only beef ribs I’ve had are shortribs. We all agreed that these ribs were an amazing alternative to pork ribs, and the meat was a perfect tender. Plus they look really cool.
Ras el hanout rubbed all over the ribs.
Into a foil packet with beer and into the oven for 4 hours.
Oh, I made cornbread too! A spicy sweet moist version. This is the uncooked cornbread posing in dramatic lighting.
After the ribs are done in the oven, smother in BBQ sauce and grill. I of course used my indian BBQ sauce.
These giant bones add a nice touch to the presentation of these ribs!
Very tasty! The spices really permeated the juicy tender meat.
The finished cornbread.
So serious! So delicious.
While you eat this, shorty might say you look like a cro-magnon man (that’s a cave man).
Because I make my ras el hanout over time with leftover spices, I can not list the recipe here. This is a general outline.
Dried Chiles like Ancho, Arbol, and Pequin
Cardamom (more green but some black too)
Mustard (black and yellow)
Rub on ribs, wrap in foil, add beer, bake at 275 for 4 hours, remove from oven and allow to cool, smother with indian bbq sauce (or any bbq sauce), grill while basting with sauce to form a delicious glaze. Serve
Cornbread was 2.5 cups cornmeal, 1.5 cups flour, 3 eggs, 3 cups milk, Bag of frozen corn(12 oz i think?), 10 jalapenos, 1 onion, cilantro, ½ cup veg oil, 8 oz cheddar, ¼ cup sugar, 1 teaspoon baking powder, salt. Dice, grate, measure, sift, chop etc etc. Caramelize the onion in a little butter. Mix everything, bake at 350 till it doesn’t “jiggle” anymore when you touch it. Let rest a few minutes, center should be slightly undercooked. This recipe makes more cornbread that any sane person would ever want. I write recipes real good you guys!