Get ready to elevate your barbecue game with a mouthwatering twist! These Harissa Buttermilk Baby Back Ribs are not just any ordinary ribs; they are a flavor-packed explosion that will leave your taste buds dancing with joy. Imagine tender, juicy meat infused with the zesty kick of harissa and the creamy richness of buttermilk—this is the ultimate comfort food that will impress your family and friends at your next gathering. With a simple marinade and a low-and-slow cooking method, you’ll discover how easy it is to create a dish that’s as delicious as it is visually stunning. Ready to dive into this culinary adventure? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup buttermilk
- 2 tablespoons harissa paste
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- Salt and pepper to taste
Instructions
- Begin by preparing the baby back ribs. Rinse them under cold water and pat them dry with paper towels. This will help the seasoning adhere better.
- In a mixing bowl, combine the buttermilk, harissa paste, brown sugar, smoked paprika, salt, and pepper. Whisk the ingredients together until they are well blended, creating a flavorful marinade.
- Place the ribs in a large resealable plastic bag or a shallow dish. Pour the buttermilk mixture over the ribs, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will allow the flavors to penetrate the meat and tenderize it.
- Preheat your oven to 300°F (150°C). This low and slow cooking method will ensure the ribs are tender and juicy.
- Once the ribs have marinated, remove them from the refrigerator. Take the ribs out of the marinade, allowing any excess liquid to drip off. Discard the marinade.
- Place the ribs on a baking sheet lined with aluminum foil. If desired, you can add a wire rack on top of the baking sheet to allow for better air circulation and even cooking.
- Cover the ribs tightly with another piece of aluminum foil. This will help keep the moisture in during cooking.
- Place the baking sheet in the preheated oven and cook the ribs for
- 5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- After the ribs have cooked, remove them from the oven and increase the temperature to 400°F (200°C).
- Uncover the ribs and brush them with any remaining harissa paste or your favorite barbecue sauce for added flavor.
- Return the ribs to the oven, uncovered, and bake for an additional 15-20 minutes, or until the sauce is caramelized and slightly crispy.
- Once done, remove the ribs from the oven and let them rest for about 10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat.
- Slice the ribs between the bones and serve them hot, garnished with fresh herbs if desired. Enjoy your delicious Harissa Buttermilk Baby Back Ribs!
Tips
- Marinate Overnight: For the best flavor, marinate the ribs overnight. This allows the spices to deeply penetrate the meat, resulting in tender and flavorful ribs.
- Use a Meat Thermometer: To ensure your ribs are perfectly cooked, use a meat thermometer. The internal temperature should reach around 190°F (88°C) for optimal tenderness.
- Experiment with Spice: Feel free to adjust the amount of harissa paste based on your spice preference. If you like it spicier, add more; for a milder flavor, reduce the amount.
- Rest Before Slicing: Always let the ribs rest for about 10 minutes after cooking. This helps the juices redistribute throughout the meat, making each bite juicy and succulent.
- Serve with Fresh Herbs: Garnish your ribs with fresh herbs like cilantro or parsley for a pop of color and added freshness. It not only enhances the presentation but also elevates the flavor.
- Pair with Sides: These ribs pair beautifully with coleslaw, cornbread, or a refreshing cucumber salad. Create a complete meal that your guests will rave about!
Nutrition Facts
Calories: 544kcal
Carbohydrates: 24g
Protein: 43g
Fat: 34g
Saturated Fat: 12g
Cholesterol: 120mg
