Short Ribs:

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)

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

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.

To serve, garnish with pomegranate seeds and fresh parsley.

Moroccan-Style Spice Rub:

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