Spicy Harissa Yoghurt Pork Ribs with Lemon and Mint
These harissa yoghurt pork ribs are cooked gently on the barbecue with a spiced coating of harissa, yoghurt, lemon and mint. The finish is tangy, savoury and lightly charred, giving the pork a fresher flavour than a sweeter sticky glaze.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
For the harissa yoghurt lemon mint coating
- 180 g Greek yoghurt
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 4 garlic cloves finely grated
- 1 tbsp honey
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 2 tbsp fresh mint finely chopped
- 1 tbsp chopped parsley
- 2 tbsp water if needed
For finishing
- 2 tbsp extra Greek yoghurt
- 1 tbsp chopped fresh mint
- lemon wedges for serving
Instructions
Prep the ribs
- Pat the ribs dry with kitchen paper and remove the membrane from the back if needed. Mix the salt, black pepper, cumin, smoked paprika and garlic powder, then season both sides of the ribs.
Mix the harissa yoghurt coating
- In a bowl, stir together the Greek yoghurt, harissa paste, olive oil, lemon juice, lemon zest, garlic, honey, ground coriander, smoked paprika, salt, mint and parsley. If the mixture feels too thick to spread, add 1 to 2 tablespoons of water.
Coat the ribs
- Spread about two thirds of the harissa yoghurt mixture over the ribs, coating both sides well. Reserve the rest for basting later. Leave the ribs to sit for 20 to 30 minutes while you set up the BBQ.
Set up the BBQ
- Prepare your BBQ for indirect cooking at 150°C to 160°C. Keep one side cooler for the main cook and a slightly hotter area ready for setting the surface later on.
Cook the ribs
- Place the ribs bone side down in a foil tray or on the indirect side of the grill. Close the lid and cook for 1 hour 30 minutes. After 45 minutes, brush or spoon over a little more of the reserved harissa yoghurt mixture.
Finish the coating
- After the ribs have softened, move them a little closer to the hotter side for 5 to 7 minutes to set the outside and pick up a few charred patches. Brush lightly with the final bit of reserved coating if needed, but don’t pile it on too heavily at this stage.
Rest and serve
- Rest the ribs for 10 minutes, then slice between the bones. Finish with a few spoonfuls of extra Greek yoghurt, chopped mint and lemon wedges on the side.
Notes
The main difference with these ribs is that I’m not chasing a glossy sugar glaze. I’m after a spiced coating that sets on the meat, catches a bit of char and leaves the ribs tasting savoury, tangy and properly grilled. That means I cook them gently first over indirect heat so the yoghurt can dry and cling rather than split and slide about. Once the ribs are nearly tender, I give them a short blast nearer the hotter zone so the edges catch and the spices wake up.
I also try not to overload the ribs with yoghurt late in the cook. A heavy final coating can sit wet on the surface and stop the char from doing its work. Thin layers make far more sense. The yoghurt tenderises a little, the harissa settles into the meat and the lemon and mint keep everything lively. The finished ribs should taste smoky and spiced, with a cool sharp edge, not like they’ve been smothered in a dip.
Nutrition
Calories: 770kcalCarbohydrates: 12gProtein: 45gFat: 58gSaturated Fat: 19gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 170mgSodium: 960mgPotassium: 760mgFiber: 1.3gSugar: 7gVitamin A: 1020IUCalcium: 150mgIron: 3.2mg
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