Once upon a time I did not know what to do with lamb spareribs, so when Eid Al-Adha had passed, I'd relegate this humble cut of meat to the back of the freezer where it might sit for some time, until it could be offered to someone knocking at the door for handouts (a fairly common occurrence in my Moroccan neighborhood) or until I found myself in the position of needing to cook something, anything, and so the spareribs would end up where they generally do not - such as in a tagine.
Fortunately those days are long gone, and now I actually look forward to slow-roasting the tender, flavorful rib meat after seasoning it with a butter and spice rub. The Moroccan Mechoui Roasted Spareribs Recipe shows how easy it is to prepare this way. Be sure to remove the excess fat from the slabs of ribs, as well as the thin layer of connective tissue. The meat is delicious eaten by hand with salt and cumin on the side for dipping, or you can opt to baste the meat toward the end of cooking with honey. Although it's not Moroccan, a potato gratin will go nicely with the spare ribs, and can be slow-baked alongside the meat.
Photo © Christine Benlafquih