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Whisk marinade ingredients in a large bowl. Add meat and coat, then chill for 2 hours. Remove ribs from marinade, and reserve liquid.
Heat 2 TB olive oil in a medium pot, and brown meat. Remove meat and set aside, and pour off drippings. Return meat to pot, add reserved marinade, chicken and beef broths, and sliced lemon. Bring to boil, then redice heat to simmer. Cook for 1 hour 45 minutes, or until meat is loose from the bone. Stir in lemon juice and honey. Serve over couscous.
You can substitute 4 TB of the Spice House's Moroccan Blend for the turmeric, cumin, salt, coriander, cinnamon, and cayenne.
This recipe was provided by James Martin from Chicago.