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Chermoula Pork Ribs

Prep Time:

Cook Time:


4 Servings


4 x 600g Mick's Meat Barn pork rib racks
1/2 cup parsley leaves
1/2 cup mint leaves
2 tsp ground cumin
1 tsp ground turmeric
2 tbsp lemon juice
1/4 cup (60ml) olive oil
200g Greek-style yoghurt
Deli Quinoa Tabouleh, to serve


Step 1 - Place the parsley leaves, along with mint, cumin, turmeric, lemon juice and oil in a small food processor and process until finely chopped.

Step 2 - Combine 1 tablespoon of the chermoula herb mixture and yoghurt in a small serving bowl. Cover and place in fridge until required. Combine pork and remaining chermoula in a large bowl.

Step 3 - Heat a chargrill over medium-high heat. Cook pork for 4 mins each side or until just cooked through. Transfer to a plate. Cover and set aside for 5 mins to rest.

Step 4 - Divide the tabouleh and pork among serving plates. Serve topped with a dollop of chermoula yoghurt. Enjoy!

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