Moroccan-style Grilled Pork Ribs

Ingredients

In this Moroccan adaptation of Dwaeji galbi, we replace the traditional Korean marinade with a blend of Moroccan spices to infuse the pork ribs with a distinct North African flavor profile. The grilling technique remains the same, ensuring a deliciously charred exterior while keeping the meat tender and juicy. We alse have the original recipe for Dwaeji galbi, so you can check it out.

• 2 pounds (900g) pork ribs 2 pounds (900g) pork ribs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice 1 tablespoon fresh lemon juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the olive oil, cumin, paprika, cinnamon, ginger, coriander, turmeric, salt, black pepper, minced garlic, and lemon juice to make the marinade.
3. 3.
   Place the pork ribs in a large dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate for at least 1 hour, or overnight for maximum flavor.
4. 4.
   Remove the ribs from the marinade and grill them for about 15-20 minutes per side, or until they are cooked through and nicely charred.
5. 5.
   Once cooked, remove the ribs from the grill and let them rest for a few minutes. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Cumin — Toast the cumin seeds in a dry skillet over medium heat for a few minutes until fragrant. Then grind them using a mortar and pestle or a spice grinder for the freshest flavor.
• Paprika — Opt for smoked paprika to add an extra layer of smokiness to the dish.
• Cinnamon — Use ground cinnamon for convenience, but if you have cinnamon sticks, toast and grind them for a more intense flavor.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the marinade.
• Let the ribs marinate overnight for a more intense flavor.
• Baste the ribs with the leftover marinade while grilling for extra moisture and flavor.
• Serve the ribs with a side of couscous or Moroccan-style rice for a complete meal.
• Don't forget to preheat the grill to ensure even cooking and a beautiful sear.

Serving advice

Serve the Moroccan-style Grilled Pork Ribs hot off the grill, garnished with fresh cilantro. Accompany them with a refreshing side salad or a traditional Moroccan couscous dish for a well-rounded meal.

Presentation advice

Arrange the grilled pork ribs on a platter, garnish with sprigs of fresh cilantro, and serve alongside vibrant Moroccan side dishes. Consider adding a sprinkle of paprika or a drizzle of olive oil for an extra touch of elegance.