California Farm Harissa Bbq Ribs Recipe by Hobby Horseman
Cooking Instructions 10 min sear, 2 hour grill, 1/2 hour rest 1 Wash and dry two whole slabs of ribs and rub with cumin, salt, pepper. Heat charcoal till white hot, lay slabs of ribs over the hot coals, 5 minutes each side till browned, lift off to glaze, close air vents on grill to half. 2 Make harissa: scrub lemon, blister poblano chili peppers, put in food processor, add spices, puree. 3 Make glaze: warm star thistle honey, pressed orange juice, zest, and harissa till sticky, brush all over the browned pork slabs till juices are sealed in by glaze. 4 Grill the pork slabs: cover of your grill should be warm, not hot, lay glazed slabs with meaty side up and rib side down. Grill till meat separates from the bones, about 2 hours. 5 Wrap the whole pork slabs in aluminum foil, rest half an hour under kitchen towels to cook through while keeping hot. Then slice into individual juicy, meaty, tender ribs and serve. Serve as finger food. 1 Wash and dry two whole slabs of ribs and rub with cumin, salt, pepper. Heat charcoal till white hot, lay slabs of ribs over the hot coals, 5 minutes each side till browned, lift off to glaze, close air vents on grill to half. 1 Wash and dry two whole slabs of ribs and rub with cumin, salt, pepper. Heat charcoal till white hot, lay slabs of ribs over the hot coals, 5 minutes each side till browned, lift off to glaze, close air vents on grill to half. 2 Make harissa: scrub lemon, blister poblano chili peppers, put in food processor, add spices, puree. 2 Make harissa: scrub lemon, blister poblano chili peppers, put in food processor, add spices, puree. 3 Make glaze: warm star thistle honey, pressed orange juice, zest, and harissa till sticky, brush all over the browned pork slabs till juices are sealed in by glaze. 3 Make glaze: warm star thistle honey, pressed orange juice, zest, and harissa till sticky, brush all over the browned pork slabs till juices are sealed in by glaze. 4 Grill the pork slabs: cover of your grill should be warm, not hot, lay glazed slabs with meaty side up and rib side down. Grill till meat separates from the bones, about 2 hours. 4 Grill the pork slabs: cover of your grill should be warm, not hot, lay glazed slabs with meaty side up and rib side down. Grill till meat separates from the bones, about 2 hours. 5 Wrap the whole pork slabs in aluminum foil, rest half an hour under kitchen towels to cook through while keeping hot. Then slice into individual juicy, meaty, tender ribs and serve. Serve as finger food. 5 Wrap the whole pork slabs in aluminum foil, rest half an hour under kitchen towels to cook through while keeping hot. Then slice into individual juicy, meaty, tender ribs and serve. Serve as finger food. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fried Egg BLT Tortellini Pasta Salad Loaded Bacon, Cheddar, Ranch Potatoes The BEST Vanilla Ice Cream Old Fashioned Grits Fried Egg BLT Tortellini Pasta Salad Loaded Bacon, Cheddar, Ranch Potatoes The BEST Vanilla Ice Cream Old Fashioned Grits Ghugni with Toast and Fruits Stuffed Peppers Moussaka (keto) Masala egg guacamole sandwich California Farm Cold Brew Bloody Mary Protein Rich Black Chickpea Bowl The BEST Vanilla Ice Cream SATTU & BESAN CHILLA Pineapple Juice Cake Roadside chilli chicken Ghugni with Toast and Fruits Stuffed Peppers Moussaka (keto) Masala egg guacamole sandwich California Farm Cold Brew Bloody Mary Protein Rich Black Chickpea Bowl The BEST Vanilla Ice Cream SATTU & BESAN CHILLA Pineapple Juice Cake Roadside chilli chicken