SLOW-ROASTED PORK RIBS WITH RAS EL HANOUT SPICES, SERVED ON PARSNIP PUREE
Inspired by the famous Borda Berri ribs from San Sebastian, these pork ribs are seasoned with aromatic North African spices and slow-cooked to tender perfection. Served atop a creamy turmeric-infused parsnip puree, this dish offers a rich and flavorful experience. Sweet potato puree can also be an excellent alternative.
⏲️ Prep Time: 15 min
🍳 Cook Time: 2+ hours
🍽️ Yields: 3–4 servings
🥣 Ingredients
For the ribs:
- 1 whole rack of pork ribs (or section)
- 1 heaping tablespoon Ras el Hanout
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili flakes
- 2 tablespoons oil
- Salt and freshly ground black pepper
For the parsnip puree:
- 300 g parsnips (peeled and chopped)
- 150 g potatoes (peeled and chopped)
- 1/4 teaspoon turmeric
- 1 tablespoon butter
- Milk (as needed)
- Salt to taste
👩🍳 Instructions
- Mix Ras el Hanout, smoked paprika, cumin, and chili flakes together.
- Pat ribs dry with paper towels. Generously season all sides with salt and pepper. Massage ribs thoroughly with spice mixture. Drizzle with oil and rub again to coat evenly. For best flavor, refrigerate overnight.
- Cut ribs to fit your roasting dish. Use a Dutch oven, cast-iron pot, or oven-safe dish with a lid—not too wide to keep ribs in one layer.
- Arrange ribs in the dish. Pour about 50 ml water around edges for moisture. Cover tightly with lid or foil.
- Roast at 150°C (300°F) for 2 hours. Check tenderness—fork should pierce easily.
- Turn off oven and let ribs cool inside with lid on, several hours or overnight. Store in fridge if not serving immediately; sauce and rendered fat will accumulate.
- Heat a skillet and add a few tablespoons of the cooking sauce. Sear ribs meat-side down (cut into portions if desired) until nicely browned and caramelized.
- Meanwhile, prepare parsnip puree: peel and chop parsnips and potatoes. Simmer in milk with turmeric and salt, stirring occasionally to prevent boiling over, until tender.
- Drain vegetables (reserve cooking liquid) and blend with butter and some cooking milk to a smooth creamy puree. Add more liquid if needed for desired consistency. Season to taste.
- Plate ribs on a bed of parsnip puree, drizzle with sauce, and garnish with chili flakes and parsley oil if desired.
💡 Tips
- Overnight marination deepens spice flavor.
- Maintain gentle oven temperature for tender, juicy ribs.
- Use turmeric or a carrot in puree for a vibrant color.
- Reheat gently to preserve tenderness and sauce texture.
🎉 Perfect For
- Comforting weekend dinners
- Special occasions with bold flavors
- Fans of slow-cooked, spice-rubbed meats
📝 Final Thoughts
This dish balances the aromatic warmth of Ras el Hanout-spiced pork ribs with the silky, subtly spiced parsnip puree. The slow roasting yields tender, flavorful meat that pairs beautifully with creamy sides, offering a restaurant-quality experience at home.