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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


Short Ribs

  • 3 lbs. short ribs
  • 1 recipe Moroccan-style spice rub (recipe follows)
  • ½ cup Jamie Geller 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


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.