Skip to main content

Sticky Silan Short Ribs

Sticky Short Ribs

Did you know that when the Torah mentions honey, it is actually referring to date honey, or silan? 

 Silan is a staple of the Israeli diet and is used for both sweet and savory applications. With its deep molasses flavor and thick syrupy consistency, silan works well as a honey replacement. 

When celebrating Rosh Hashanah, let date honey take center stage with these sticky silan-glazed ribs. With their beautiful presentation and sweet and smoky flavor, they are sure to make a statement on your holiday table.

  • Duration
  • Cook Time
  • Prep Time
  • 4 - 6Servings

Ingredients

Short Ribs

  • 3 lbs. short ribs
  • 1 recipe Moroccan-style spice rub (recipe follows)
  • ½ cup silan
  • 1 cup pomegranate seeds
  • Handful of parsley, roughly chopped

Moroccan-Style Spice Rub

  • 3 tablespoons brown sugar
  • 2 tablespoons smoked paprika
  • 1 tablespoon cumin
  • 1 tablespoon salt
  • 1 ½ teaspoons pepper
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • ¼ teaspoon cayenne

Preparation

Short Ribs:

1. Preheat oven to 325°F. Rub the spice mix generously over the ribs and let them sit at room temperature for 1 to 2 hours. Place the ribs snugly in an oven dish with the fat side facing up. (optional: add 1 cup water or broth to ensure there is enough liquid in the pan especially if your ribs are not very fatty)

2. Cover tightly with a few layers of foil and bake for 3 hours, until ribs are tender and falling off the bone.

3. Remove the ribs from the oven and raise the temperature to 425°F. Pour out most of the juices from the pan, leaving about ½ cup. Drizzle the ribs generously with silan and bake, uncovered, for 15 minutes, basting every 5 minutes with silan from the pan.

4. To serve, garnish with pomegranate seeds and fresh parsley.

Moroccan-Style Spice Rub:

1. Combine all the ingredients in a small bowl and mix well. Store in an airtight container for up to 3 months.

Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2015. Subscribe Now.

Fall 2015 Magazine