Ribs in Pepper-Sauce (Adla'L-Bagar Ma'salsat Filfil)

This is a Middle Eastern braise where ox ribs cook low and slow for two hours until the meat practically falls off the bone, then finish with sliced sweet red peppers and onions that soften into a fragrant sauce.

The spice combination is what makes this dish distinctive. Sumac brings its signature citrusy tartness, mace (the lacy outer covering of nutmeg) adds a warm, almost floral spice note, and marjoram ties them together with herbal sweetness. It’s a spice trio you won’t find in most Western rib recipes, and each one pulls its weight.

The ribs get a quick fry in olive oil first to build a seared crust, then the spices and a full liter of water go in for the long simmer. After 90 minutes, the collagen in the ribs has melted into the braising liquid, creating a silky sauce before the peppers and onions even join the pot for their final 30 minutes.

Chef Tips

• Cut the ribs into 5cm (about 2 inch) pieces as directed. Smaller pieces mean more surface area for the sear and faster collagen breakdown.
• Keep the heat genuinely low during the braise. A gentle simmer gives tender ribs. A rolling boil toughens the meat.
• The braising liquid should reduce but not disappear. If it looks low after an hour, add a splash more water.
• Sumac can vary in potency. Taste the sauce after the braise and add more if you want a sharper tang.

Chef Tips

Variations

• Use beef short ribs if ox ribs aren’t available at your butcher.
• Add a tablespoon of tomato paste with the spices for a richer, deeper-colored sauce.
• Serve with flatbread instead of rice to soak up every drop of the pepper sauce.