Directions

BBQ Sauce

1. Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
2. Adjust to taste. (If you like your sauce sweeter, you can add some more brown sugar or a squirt of honey. If you like your sauce tangier, you can add apple cider vinegar. If you like it hotter, add some more Sweet Viking Sweet Pepper Blend Relish.)

Ribs

1. Rub 1 pack Masi Masa Ras El Hanout Spice Blend onto both sides of the ribs (most on meaty side). Set aside to marinate for 20 minutes (or overnight).
2. Preheat oven to 320°F.

3. Place ribs on a sheet pan in a single layer, meaty side up. Pour  3/4 cup beer, cider or apple juice underneath the ribs, cover with foil then bake for 1 hour 30 minutes or until the meat is tender. Remove ribs from oven.

4. Turn oven up to 350°F. Remove foil from ribs, drizzle with 1 TBSP olive oil, then return ribs to oven for 15 minutes or until rub becomes nice and crusty.

5. Line a new sheet pan with foil then with parchment paper.
6. Remove ribs from oven, transfer to lined tray. Pour any juices from tray over the ribs.
7. Flip ribs so the bonier side is up. Slather with barbecue sauce, then bake 10 minutes.
8. Remove from oven, then turn ribs over so the meaty side is up. Slather with barbecue sauce, bake 5 minutes. Repeat 2 or 3 more times until you've got a thick glaze on the ribs.

9. Cut ribs into individual or multiple rib portions and serve with remaining barbecue sauce!


To Serve

1. We like corn on the cob and potato salad with our ribs. You can find a quick and easy recipe for Moroccan potato salad here.