Make the most out of your Thanksgiving Turkey with November’s Sandy Spice, Mousa N.230. Originally crafted as a dry rendition of the Moroccan spice paste chermoula, this combination of onions, saffron, and parsley will compliment most holiday dishes.
Spice-Rubbed Baby Back Ribs with Potatoes
Makes 8 servings
½ lemon, cut into small wedges and seeded
1 orange, cut in small Wedges and seeded
1 cup thinly sliced celery
2 cups thinly sliced onion
2 teaspoons thinly sliced garlic
2 pounds Yukon Gold potatoes, peeled and diced
2 tablespoons plus 1 teaspoon salt
1/3 cup Mousa N.30 spice blend
2 racks (about 4 pounds each) baby back ribs
1. Preheat the oven to 350. In a bowl, toss the lemon, orange, celery, onion, garlic and potatoes with 1 tablespoon of the salt and 3 tablespoons of Mousa spice blend. Spread the mixture on two pieces of aluminum foil placed over a rimmed baking sheet, each large enough to fold over the ribs.
2. Combine the remaining 4 teaspoons of salt and 3 tablespoons of Mousa and rub all over the ribs.
Place the ribs on top of the potato mixture. Fold the foil over the ribs and close tightly.
3. Bake the ribs for 1 hour and 15 minutes. Open the foil and bake for 15 minutes longer or until the meat easily pulls away from the bone.
4. Transfer the potato mixture to a plate. Cut the racks into ribs and place over the vegetables. Squeeze some of the roasted citrus over the top and serve.
Photography by Thomas Schauer.