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Shawarma Yogurt Ribs


3 pounds pork spare ribs

1 tablespoon apple cider vinegar

1/2 cup unsweetened 5% greek yogurt

4 tablespoons shwarma seasoning

1/4 cup chicken broth

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon pink Himalayan salt


Preheat oven to 350 degrees Fahrenheit.

Clean all ribs and remove the silver skin. Separate them into individual pieces if not already done for you. Place all in a large stock pot, cover with water (about 2" above ribs) and add in the apple cider vinegar and bring to a boil for 20 minutes straight. Skim the top as needed to remove and debris floating.

When done, drain the ribs and set aside.

Blend the yogurt, broth, and remaining seasonings in a blender until smooth. Brush the ribs with the sauce and bake for 25 minutes on a wire rack lined baking sheet.

Keep the remaining sauce to dip!


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