Sticky Silan Short Ribs

📝 Ingredients

• 3 lbs. short ribs
• 1 recipe Moroccan-style spice rub (recipe follows)
• 1/2 cup Jamie Geller Silan
• 1 cup pomegranate seeds
• Handful of parsley (roughly chopped)
• 3 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon cumin
• 1 tablespoon salt
• 1 1/2 teaspoons pepper
• 1 teaspoon allspice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne

👨‍🍳 Instructions

1. 1Short Ribs:
2. 2Preheat oven to 325°F. Rub the spice mix generously over the ribs and let them sit at room temperature for 1 to 2 hours. Place the ribs snugly in an oven dish with the fat side facing up. (optional: add 1 cup water or broth to ensure there is enough liquid in the pan especially if your ribs are not very fatty)
3. 3Cover tightly with a few layers of foil and bake for 3 hours, until ribs are tender and falling off the bone.
4. 4Remove the ribs from the oven and raise the temperature to 425°F. Pour out most of the juices from the pan, leaving about ½ cup. Drizzle the ribs generously with silan and bake, uncovered, for 15 minutes, basting every 5 minutes with silan from the pan.
5. 5To serve, garnish with pomegranate seeds and fresh parsley.
6. 6Moroccan-Style Spice Rub:
7. 7Combine all the ingredients in a small bowl and mix well. Store in an airtight container for up to 3 months.