Moroccan Inspired Country Style Rib Ragu with Couscous Cakes
Dive into the vibrant flavors of North Africa with this Moroccan Inspired Country Style Rib Ragu with Couscous Cakes. Tender country-style pork ribs are slow-cooked in a fragrant tomato-based sauce infused with warm spices like cumin, cinnamon, and smoked paprika, complemented by the subtle sweetness of honey and golden raisins. The rich, hearty ragu is perfectly paired with crispy, golden couscous cakes, made from fluffy couscous and pan-fried to perfection for a delightful texture contrast. This show-stopping dish is perfect for cozy evenings or impressing dinner guests, combining rustic comfort with exotic Moroccan-inspired cuisine. Garnish with fresh cilantro for a pop of color and bright, herbaceous flavor.
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Recipe Information
Ingredients
- 2 pounds Country-style pork ribs
- 3 tablespoons Olive oil
- 1 large Onion, finely chopped
- 4 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Smoked paprika
- 2 tablespoons Tomato paste
- 1 28-ounce can Crushed tomatoes
- 2 cups Chicken stock
- 2 tablespoons Honey
- 0.5 cup Golden raisins
- 2 tablespoons Fresh cilantro, chopped (plus more for garnish)
- 1 cup Couscous
- 1.25 cups Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 large Egg
- 0.25 cup Flour
- 2 tablespoons Vegetable oil
Instructions
1. Preheat a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the country-style pork ribs generously with salt and pepper.
2. Add 2 tablespoons of olive oil to the pot. Once shimmering, sear the pork ribs on all sides until golden brown, about 8 minutes. Remove the ribs and set aside.
3. Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Stir in the cumin, coriander, cinnamon, and smoked paprika, cooking the spices for 1 minute to release their aromas.
5. Add the tomato paste and cook for 2 minutes, stirring frequently. Deglaze the pot by adding the chicken stock, scraping up any browned bits from the bottom.
6. Add the crushed tomatoes, honey, and golden raisins. Stir to combine, and return the seared ribs to the pot. Bring the mixture to a gentle simmer.
7. Cover the pot with a lid and reduce the heat to low. Cook for 2.5 to 3 hours, stirring occasionally, until the pork is tender and falling apart.
8. While the ragu cooks, prepare the couscous cakes. Bring water, 0.5 teaspoon of salt, and butter to a boil in a small pot. Stir in the couscous, cover, and remove from heat. Let sit for 10 minutes, then fluff with a fork.
9. Once cooled to room temperature, mix the couscous with the egg and flour to form a mixture for cakes. Form into small patties about 3 inches wide.
10. Heat vegetable oil in a nonstick skillet over medium heat. Fry the couscous cakes for 2-3 minutes per side, until golden and crispy. Transfer to a plate lined with paper towels.
11. Once the pork is fully cooked, shred the meat with two forks directly in the pot or remove it, shred, and return it to the sauce. Stir in fresh cilantro and adjust seasoning with salt and pepper as needed.
12. To serve, place 1-2 couscous cakes on each plate and ladle the Moroccan-inspired ragu over the top. Garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
4660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.7 g | 409% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 23.5 g | ||
| Cholesterol | 1054 mg | 351% | |
| Sodium | 3979 mg | 173% | |
| Total Carbohydrate | 223.8 g | 81% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 123.5 g | ||
| Protein | 237.7 g | 475% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 506 mg | 39% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5462 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
