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beef ribs with pomegranate molasses glaze and egyptian dukkah

my version -- slow cooked for several hours in the style of American barbecue and has a serious sub-continental/middle-eastern spice-coated crust, like bark on a brisket...


The slow roast results in an ultra-tender rib. It's decadent flavor is a textural overload with a sweet, sour, and spicy glaze and a crunchy cashew and pistachios dukkah topping.


Duqqa, du'ah, do'a, or dukkah is an Egyptian and Middle Eastern condiment consisting of a mixture of herbs, nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. -- Wikipedia

Behind the scene..

My dry rub made with cumin, coriander, clove, cinnamon, cardamon, smoked paprika, brown sugar, sea salt, black pepper, etc.

"Scale this dish to suit your needs by roasting one big bone for an intimate dinner for two or go full Flintstone with a five-bone plate, which will generously serve six to eight." -- Bon Appetit


Pomegranate molasses glaze..

In a small saucepan combine pomegranate, pomegranate juice, molasses, garlic, ginger, honey, and harissa. Bring to a boil, reduce heat to medium high and simmer rapidly 20 to 25 minutes or until reduced to 1/2 cup.

And the Christmas table...



© Faisal Hoque