Video by Chef, author and TV personality Ara Zada
Smoky, garlicky pork riblets get a long soak in a yogurt-lemon marinade, then a slow bake and a hot grill for tender meat with crisp, charred edges. Threaded onto skewers with sweet onions and peppers, they make a showstopping main for any backyard cookout.
INGREDIENTS:
- 3 1/8 Ib pork riblets (St. Louis-style, cut into 2-3 rib pieces)
- 1/2 cup plain yogurt
- 3 tbsp olive oil
- 5 garlic cloves, grated
- 1 lemon, juiced
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp honey
- 2 red onion, cut into wedges
- 2 bell peppers, cut into chunks
- 1/4 cup chopped parsley, for serving
Make the marinade:
In a large bowl, whisk together 1/2 cup plain yogurt, 3 tbsp olive oil, 5 garlic cloves, grated, 1 lemon, juiced, 2 tbsp tomato paste, 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground turmeric, 2 tsp kosher salt, 1 tsp black pepper and 1 tbsp honey until smooth.
Marinate the riblets:
Add 3 1/8 Ib pork riblets (St.
Louis-style, cut into 2-3 rib pieces) to the bowl and coat thoroughly. Cover and
refrigerate for at least 4 hours, ideally overnight.
Pre-cook for tenderness:
Heat oven to 160°C (325°F).
Arrange riblets on a rack over a foil-lined tray, cover tightly with foil, and bake until nearly tender.
This step ensures the meat is juicy and cooked through before
Skewer:
Thread riblet pieces onto skewers, alternating with 2 red onion, cut into wedges and 2 bell peppers, cut into chunks. Use two parallel skewers if the pieces are heavy so they don’t spin. Soak wooden skewers for 30 minutes first.
Grill:
Heat grill to medium-high. Grill skewers, turning every 3-4 minutes, until deeply charred and sticky at the edges. Brush with any leftover marinade only in the first half of grilling.
Rest and serve:
Rest the kebabs for 5 minutes, then scatter 1/4 cup chopped parsley, for serving on top. Serve with flatbread, rice, or a cucumber-yogurt salad.
