- Yield: 4 Servings
- Preparation Time: 30 Minutes
- Cooking Time: 2 Hours 30 Minutes
- ½ cup (160 g) black currant jam
- 4 tbsp (85 g) runny honey
- ½ cup crème de cassis
- 1 tsp freshly ground pepper
- 1 lemon, zested and roughly chopped
- 3 lb (1.5 kg) pork ribs or beef short ribs
For the Couscous
- 1 small bunch fresh mint, leaves and stalks separated
- 200 g (1¼ cups) fresh or frozen fava beans
- 1¾ cups water
- 1 cup plus 1 tbsp (200 g) couscous
- 2 tbsp olive oil
How to Make It
- In a small bowl, whisk together the jam, honey, crème de cassis, pepper, lemon zest, and 2 tsp of salt. Place the ribs and chopped lemon with the marinade in a large freezer bag and seal it tightly. Give it a shake so the ribs are covered. Marinate, refrigerated, for at least 1 hour, but preferably overnight.
- Preheat the oven to 300°F. Place the ribs, chopped lemon, and marinade on a rimmed baking sheet, cover with foil, and cook for 2 hours. Turn the heat to 400°F, remove the foil, and baste the ribs with the marinade. Roast for another 15 to 30 minutes, basting a couple of times. The sauce should become sticky and thick and the ribs should be dark and glossy from the sauce. Remove from the oven, transfer to a dish, and cover with foil. Pour the sauce into a saucepan and boil for 5 to 10 minutes, until reduced by half, then pour the sauce over the ribs.
- Meanwhile, make the couscous: Roughly chop the mint stalks and place them in a pot with the beans, a pinch of salt, and the water. Bring to a boil, then pour over the couscous. Cover with plastic wrap or a clean tea towel and rest for 10 minutes. Remove the mint stalks, fluff with a fork, stir in the mint leaves and olive oil and taste for salt.
- Serve the sticky ribs with the couscous.