Baked Shawarma Ribs
Tender, juicy baked ribs in a rich, savory shawarma rub and baked to perfection!
Servings: 1 rack ribs
Equipment
- Cerez Pazari Aleppo Pepper Moderate Heat | 5.29 oz - 150 gr | Crushed Turkish Red Chili Pepper-Aleppo Chili Flakes,Maras Chili Pepper | Halaby Pepper | Syrian Pepper | Middle Eastern Red Pepper | Product of Turkey
Ingredients
- 1 rack ribs
- 2-3 tablespoons olive oil
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
Instructions
- 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!
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 16g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 1081mg | Fiber: 7g | Sugar: 1g
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