Harissa is a spicy North African chili paste made from roasted peppers, garlic, and spices like cumin and coriander. It's great as a marinade or condiment.
For grilled ribs, you can mix harissa with honey and olive oil to create a flavorful glaze or marinade that adds a nice kick and depth of flavor.
Next, we'll dive into a recipe for Harissa Honey Glazed Grilled Ribs that combines harissa with honey for a deliciously sweet and spicy barbecue treat. Let’s get cooking!
Table of Contents
Harissa Rib Ingredients
For this recipe, you’ll need:
- Pork ribs: Choose your favorite cut, like baby back or spare ribs.
- Harissa paste: Provides a spicy, smoky kick.
- Honey: Adds sweetness and helps the glaze caramelize.
- Olive oil: For mixing the glaze and brushing on the ribs.
- Garlic: Freshly minced for added depth of flavor.
- Lemon juice: Balances the richness with a touch of acidity.
- Salt and pepper: To taste, enhancing the overall flavor.
Recipe Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs and pat them dry. Season with salt and pepper.
- Make the Glaze: In a bowl, combine harissa paste, honey, minced garlic, olive oil, and lemon juice. Mix well.
- Marinate: Brush the ribs with some of the glaze and let them marinate in the refrigerator for at least an hour, or overnight for more flavor.
- Grill: Preheat your grill to medium heat. Grill the ribs over indirect heat, turning occasionally and brushing with more glaze, until tender and cooked through (about 1.5 to 2 hours).
- Finish: For a sticky, caramelized finish, move the ribs to direct heat for the last few minutes of grilling, basting with additional glaze and turning frequently.
- Serve: Let the ribs rest for a few minutes before cutting. Serve with any remaining glaze on the side for extra flavor.
Tips for Perfecting This Recipe
When preparing Harissa Honey Glazed Ribs, plan for about 2.5 to 3 hours total, including marinating and grilling. The recipe serves 4 to 6 people, but you can adjust the quantities based on your needs.
Start by marinating the ribs for at least an hour, though overnight is ideal for a more intense flavor. Grill the ribs over indirect heat to cook them evenly and avoid burning the glaze.
Baste them regularly with the glaze for a rich, caramelized finish. For added tenderness, you can wrap the ribs in foil during the first part of grilling, which helps retain moisture.
Once cooked, let the ribs rest for about 10 minutes before slicing to keep them juicy.
Sides to Pair with Harissa Honey Ribs
These ribs pair well with classic barbecue sides like coleslaw, potato salad, or grilled vegetables.
Leftovers can be stored in the refrigerator for up to 3 days; reheat them gently to maintain moisture. If you prefer a milder glaze, mix harissa with yogurt or sour cream to adjust the spice level.
Always use a meat thermometer to ensure the ribs reach a safe internal temperature, ideally around 190-203°F for optimal tenderness.
