Skip the sticky-sweet BBQ—these Shawarma-Style Ribs bring bold, savory spice without the sugar. Coated in warm Middle Eastern spices and roasted to tender, pull-apart perfection on a sheet pan, they’re a game day win and a host’s secret weapon. No grill, no fuss—just richly seasoned ribs that pack a punch and keep the crowd coming back for more. Perfect for sharing, snacking, or stealing the spotlight at your next gathering.
Time & Yield:
Prep Time: 15 mins
Cook Time: 2 - 2.5 hours
Total Time: 2.5 hours
Serves/Yield: 2-4 as a meal, 4-6 as a starter
Ingredients:
Shawarma Style Ribs
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1 rack st louis style pork ribs, membrane removed
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½ cup extra virgin olive oil
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Juice from 2 lemons
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3 tsp cumin
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2 tbsp smoked paprika
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1 tbsp kosher salt
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1/2 tbsp freshly ground black pepper
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1 tbsp turmeric
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1 tbsp garlic powder
Quick Pickled Onions
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1 red onion, halved and thinly sliced
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2 red chilis (optional )
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1/2 cup parsley, loosely chopped
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5 tbsp red wine vinegar
Instructions:
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Marinate the ribs: In a small bowl, whisk marinade ingredients together. In a shallow serving bowl or sheet pan, toss the rack of ribs in the marinade. Cover and marinade overnight or at least 1 hour before cooking.
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Preheat the oven to 350 degrees. Uncover ribs and roast in the center rack for 2 - 2.5 hours, or until ribs are tender and cooked through. Remove from the oven and preheat the broiler to high.
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While the ribs cook, prepare the quick pickled onions. Combine ingredients in a small bowl and leave at room temperature for 15-20 minutes, tossing occasionally, or until onions are tender and pink.
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Broil the ribs on the top rack for 2-3 minutes (keep an eye on them!) or until crispy and golden in color. Remove and serve, topping with pickled onions.