Baharat and Fig Top of the Rib

Ingredients

• 4-pound top of the rib roast
• 3 tablespoons baharat
• 3 tablespoons grapeseed oil, divided
• 2 large onions, thinly sliced
• 6 cloves garlic, thinly sliced
• 1 cup dried figs
• 2 teaspoons kosher salt
• 3 tablespoons Tuscanini Tomato Paste
• 2 cups Pacifica Riesling or other semi-dry white wine
• 1/4 cup silan date syrup
• 2 cups Manischewitz Chicken Broth or other chicken stock or water
• 2 sprigs thyme, optional
• 1 dried bay leaf
• 1 cup fresh figs, sliced, for garnish
• pistachio gremolata, for serving (recipe below)
• 1 cup parsley, chopped
• 1 cup mint, chopped
• 2 tablespoons orange zest
• 1 tablespoon orange juice
• 1 tablespoon Zeta Extra-Virgin Olive Oil
• 1/4 cup chopped pistachios