Baked Shawarma Ribs
Tender, juicy baked ribs in a rich, savory shawarma rub and baked to perfection!
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Main Dishes
Cuisine: Mediterranean
Keyword: baked ribs, beef ribs, pork ribs, ribs, shawarma
Servings: 1 rack ribs
Calories: 208kcal
Author: Courtney O'Dell
1/4 cup shawarma rub:
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 tablespoons ground turmeric
- 2 tablespoons smoked paprika
- 1 tablespoon ground allspice
- 1 tablespoon ground black pepper
- 2 teaspoons ground cardamom
- 2 teaspoons ground Aleppo or cayenne pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 4 teaspoons garlic powder
- 2 teaspoons salt
- 1 tablespoon sesame seeds
- 2 teaspoons dried onion flakes optional
Preheat oven to 275F.
Remove ribs from refrigerator, pat dry from any liquid in packaging.
Using a sharp knife, cut the membrane on the bottom of the ribs, and pull hard to remove the thin, tough membrane on the bottom. (This is optional, but we recommend removing the silver skin for best results.)
In a small bowl, add herbs and spices and mix to create shawarma rub.
Drizzle ribs with olive oil. Season Generously with shawarma rub.
Wrap ribs tightly in foil (optional) and place on a baking sheet.
Bake at 275 for about 3 hours, until ribs are separating from bone and a nice dark crust has developed. Ribs should give to light pressure when pulled.
Let rest at least 10 minutes before cutting.
Serve and enjoy!
Serving: 1g | Calories: 208kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 1081mg | Fiber: 7g | Sugar: 1g