Best 2 Moroccan Inspired Country Style Rib Ragu With Couscous Cakes Recipes

Embark on a culinary journey to Morocco with this tantalizing Moroccan-inspired Country-Style Rib Ragu with Couscous Cakes recipe. This delectable dish combines the rustic charm of country-style ribs braised in a rich and flavorful ragu with the delicate sweetness of couscous cakes.

The ragu, a hearty and comforting stew, features tender and fall-off-the-bone ribs simmered in a luscious sauce brimming with Moroccan spices, tomatoes, and aromatic vegetables. The couscous cakes, a delightful accompaniment, boast a fluffy and airy texture, perfectly balancing the richness of the ragu.

This recipe provides step-by-step instructions for both the ragu and the couscous cakes, ensuring a seamless cooking experience. Whether you're a seasoned home cook or a novice in the kitchen, you'll be guided through the process of creating this impressive dish that will surely become a favorite.

So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure to the vibrant and flavorful world of Moroccan cuisine.

Let's cook with our recipes!

MOROCCAN-INSPIRED BARBECUE SAUCE

Moroccan-Inspired Barbecue Sauce image

Make and share this Moroccan-Inspired Barbecue Sauce recipe from Food.com.

Provided by COOKGIRl

Categories African

Time 25m

Yield 1 1/4 cup

Number Of Ingredients 15

Ingredients

3/4 cup honey
1/2 cup fresh cilantro (NOT dried)
1/3 cup fresh lemon juice
1/4 cup rice vinegar
1/4 cup ketchup
1/4 cup soy sauce
1 -2 garlic clove, finely minced
1 whole star anise
1 cinnamon stick (3 inches long, broken up into thirds)
3/4 teaspoon black peppercorns
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon whole cloves
1/4 teaspoon red pepper flakes
1/4 teaspoon salt

Steps:

Combine all the ingredients in a medium sized saucepan.
Bring to a simmer over medium-high heat (do not allow to boil), cook and stir constantly until the sauce is reduced to about 1 1/4 cups. This should take approximately 15 mintues.
Pour mixture through a fine sieve to strain.
Best made several hours in advance of using.
Freezes well.

Nutrition Facts : Calories 728.1, Fat 0.7, SaturatedFat 0.1, Sodium 4231.1, Carbohydrate 190.5, Fiber 2.3, Sugar 180.7, Protein 8.3

PORK RIB RAGU

Pork Rib Ragu image

Pork ribs aren't just for barbecue. This cut braises beautifully and brings a meatiness to this slow-simmered ragu.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 4h30m

Number Of Ingredients 10

Ingredients

1 large leek
1 tablespoon extra-virgin olive oil
4 pounds pork spare ribs, cut into 4 sections
Coarse salt and ground pepper
2 large carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 cup dry white wine
2 tablespoons unsalted butter
1 medium onion, halved and thinly sliced
2 tablespoons all-purpose flour

Steps:

Preheat oven to 350 degrees. Halve leek lengthwise and rinse thoroughly; dry well and coarsely chop. In a large Dutch oven or heavy pot, heat oil over medium-high. Season ribs with salt and pepper. In batches, cook ribs until browned, 4 to 6 minutes per batch. Transfer ribs to a plate. Add leek, carrots, and celery to pot. Cook, stirring frequently, until vegetables soften slightly, about 5 minutes. Add wine; bring to a simmer and reduce wine by half.
Return ribs to pot and cover with water by 2 inches. Bring to a boil, cover, then place pot in oven. Cook until meat is falling off bones, about 3 1/2 hours. Transfer ribs to a rimmed baking sheet and strain cooking liquid into a heatproof container; skim fat from liquid. When ribs are cool enough to handle, shred meat (discard fat and bones).
In a medium saucepan, melt butter over medium. Add onion and cook until soft, about 8 minutes. Stir in flour to coat. Gradually whisk in cooking liquid and simmer until thickened, about 8 minutes. Add pork to sauce and heat through.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh vegetables, flavorful spices, and tender meat.
Don't be afraid to experiment with different flavors. Moroccan cuisine is known for its vibrant and complex flavors, so feel free to adjust the spices and ingredients to your own taste.
Cook the ragu slowly and low to allow the flavors to develop. This will also help to tenderize the meat.
Serve the ragu with your favorite sides, such as couscous, rice, or potatoes.
Garnish the ragu with fresh herbs, such as cilantro, parsley, or mint.

Conclusion:

This Moroccan-inspired country-style rib ragu is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The ragu is packed with flavor, and the couscous cakes are a perfect accompaniment. This dish is sure to impress your friends and family, and it is a great way to experience the flavors of Morocco.