Moroccan ribs with BBQ date glaze from Everyday Grand: Soulful Recipes for Celebrating Life's Big and Small Moments (page 177) by Jocelyn Delk Adams

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Georgia peach salad with candied pecans and cornbread croutons; Elote fried corn pudding; Peri-peri ginger beer chicken

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 6 hours or overnight and cooking for 2.5 hours. Can substitute beef ribs for baby pork back ribs, and lemon juice for preserved lemon brine.

  • swiand on March 16, 2026

    The ribs were good but we thought they were a tad sweet. Could have been my choice of a milder cherry bbq sauce. Was hoping for a more exotic Moroccan flavor.

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