Preserved Lemon & Baharat Pork Kebabs

I'm still cooking my way through some of 2016's best cookbooks and this recipe comes from Sirocco by Sabrina Ghayour. If you are not familiar with Lebanese cuisine, Baharat refers to a spice blend similar to a masala in Indian cuisine. Most families in Lebanon have their own secret baharat recipe but you can make your own easily at home, or you may purchase one if you have a vast international section in your grocery. 

Here's my recipe for baharat:

• Yeilds: 2 cups (half for enough to make the kebabs)
• 4 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 3 tablespoons ground cumin
• 1 teaspoon ground cardamom
• 4 teaspoons ground nutmeg
• 4 tablespoons paprika

Directions: Mix all ingredients in a small bowl and transfer to an airtight container. 

These kebabs pair perfectly with the Radish, Dried Fig & Apple Salad from Ghayour's book, which I shared with you earlier this week. You will want to marinade the pork for several hours or overnight to develop even more flavor. 

Preserved Lemon & Baharat-Marinated Pork Loin Kebabs

Ingredients:

2 pork tenderloins, Cut into 2 inch pieces

vegetable oil

For the Marinade:

3 heaping Tbs baharat spice blend

2 garlic cloves, crushed

3 Tbs. Greek yogurt

4 Tbs olive oil

5 preserved lemons, seeded and finely chopped

sea salt & pepper

Directions:

Place all the marinade ingredients in a large bowl, or zip top bag for easier clean up, and mix until very well combined. Add pork to the marinade and massage marinade into meat for 2-3 minutes. Place in the fridge for a couple of hours, overnight is best. 

When ready to cook, bring the meat to room temperature. Heat a grill pan or grill to medium heat. Thread meat onto skewers leaving a small amount of space between each piece of meat. Depending on the size of your skewers you may only fit 4 pieces onto one skewer. 

Drizzle the meat with vegetable oil and place on the grill pan. Cook on all four sides for 2-3 minutes each side. Let pork rest for 5 minutes before serving. 

Weekend BBQ Ribs

Weekend meals in our house are easy and usually slow cooked, something that can be put together

quickly, placed in the oven (or slow cooker) and forgotten about until dinner time. These BBQ ribs are a family favorite and, depending on the number of racks you make, they can even be a great main dish for a Super Bowl party. They can be made ahead and left to rest in a warm oven until game time so you don't miss any of the commercials, I mean the big game.

These BBQ Ribs are super easy and they do not require any special equipment like a meat smoker. They are baked in an oven at a super low temperature for several hours so they come out very tender and juicy. My special rub adds tons of flavor, spice and a little sweetness.

First combine all the rub ingredients in a small bowl. The spice rub recipe makes enough for 2 racks of ribs. If only making one rack, divide the rub in half and store in an airtight container for up to 2 months in the fridge.

Rub ribs liberally with the spice mixture. Next, pour a few splashes of liquid smoke onto the ribs and massage into the rack until it is completely covered with a slightly damp spice mixture.

Cover pan tightly with foil and bake in a preheated 275 degree oven for 4-6 hours. If you like your ribs falling off the bone, cook for about 6 hours. If you like them a little "toothsome" and sticking to the bone, cook for only 4 hours.

When the ribs are done, remove the foil and preheat the broiler to high. Brush the meaty side of the ribs liberally with your favorite barbecue sauce.

Place pan on top rack of oven a broil on high for 3-5 minutes or until the barbecue sauce starts to brown and bubble. Be careful not to burn the sauce, it happens very quickly so don't walk away from the oven.  

Remove ribs from oven and let cool slightly before cutting between the rib bones. Enjoy with Homemade Baked Beans and a fresh Apple Fennel Slaw 

Weekend BBQ Ribs

Ingredients:

2 racks pork baby back ribs or country style ribs

Spice rub ingredients:

2 tsp. sea salt

1 1/2 tsp. black pepper

2 tsp. smoked paprika (Pimenton) , sweet or hot

1 tsp. garlic granules

1/4 tsp. cayenne pepper

1 tsp. dry mustard powder

1 tsp. Ancho chili powder 

1/4 cup dark brown sugar, lightly packed

1-2 Tbs. liquid smoke (hickory or pecan flavor)

1/4 cup favorite barbecue sauce, plus more for serving

Preheat oven to 275 degrees. Line a large rimmed baking sheet with foil and set aside. Rinse and pat dry racks of ribs and place on baking sheet. 

In a small bowl mix all spice rub ingredients together. Massage all over ribs while adding a few dashes of liquid smoke to the ribs creating a wet paste. Cover pan tightly with foil and bake for 4-6 hours. For "fall off the bone" ribs, cook for the longer amount of time. 

Remove ribs from over and uncover. Preheat the broiler to high. Meanwhile, brush ribs with barbecue sauce. Place under broiler on top rack of oven for 3-5 minutes, until the sauce is browned and bubbly. Remover from over, let cool slightly before slicing between the bones. Serve with additional barbecue sauce.