Harissa-Rubbed Pork Ribs with Harissa BBQ Sauce

Recipe & Photos by Shadae’ Williams

Smoky, spicy, and full of bold North African flavor, these harissa-rubbed ribs are a fiery twist on the classic Fourth of July spread. A homemade harissa dry rub and sweet-spicy BBQ glaze bring deep, layered flavor, while a quick parboil in aromatic spices ensures the ribs stay tender.

Finished on the All-In-One Cast Iron Grill, they develop a perfect char and irresistible crust that’s made for backyard cookouts. Need a refreshing sidekick? Pair with a Watermelon & Grilled Fennel Salad with mint and feta for a crisp, cooling balance to the heat!

What You'll Need

How to Make Harissa Rubbed Pork Ribs with Harissa BBQ sauce

Servings: 4 | Prep Time: 30 minutes + marinating time| Cook Time: 2.5 hours | Total Time: ~3 hours + marinating time

Ingredients

• Par-boiling liquid ingredients
• 3 bay leaves
• 2 cinnamon sticks
• ½ teaspoon fennel seeds
• ¼ teaspoon mustard seeds
• 1 teaspoon whole allspice
• ¼ teaspoon black peppercorns
• 3 garlic cloves, smashed
• ½ teaspoon whole cloves
• Water (enough to cover ribs in pot)

Rib Ingredients

• 2.5–3 pounds pork ribs (or beef ribs if preferred)
• ¼ cup spicy brown mustard (for binding the rub)
• Harissa Rub ingredients
• 2 tablespoons harissa powder
• 2 teaspoons garlic powder
• ⅛ teaspoon ground allspice
• 1 tablespoon all-purpose seasoning or chicken bouillon powder
• 1 teaspoon paprika
• ½ teaspoon cayenne powder

Harissa BBQ Sauce Ingredients

• ½ cup harissa paste
• 2 tablespoons ketchup
• 1 teaspoon pomegranate molasses (substitute: Molasses)
• ½ teaspoon soy sauce (substitute: Worcestershire sauce)
• 1 teaspoon apple cider vinegar
• ¼ teaspoon liquid smoke
• ⅓ cup brown sugar
• ½ teaspoon browning (optional, for color)

Materials

• All-In-One Cast Iron Grill
• Enamel stock pot
• Enamel mixing bowls
• All-in-one cast iron skillet

Instructions

Parboil the Ribs

1. Place ribs in a large pot and cover with cold water. Add all spices and aromatics from the parboiling list.
2. Bring to a gentle boil, then reduce to a simmer. Simmer uncovered for 25 minutes. This infuses flavor and begins tenderizing.
3. Remove ribs and pat dry. Let them cool slightly.

Apply the Harissa Rub

1. Rub spicy brown mustard all over the ribs to help the spice blend adhere to the ribs.
2. In a small bowl, mix all rub ingredients. Generously coat both sides of the ribs with the rub.

• Optional: Wrap in foil and refrigerate for 1–2 hours (or overnight) for deeper flavor.

Make the Harissa BBQ Sauce

1. In a saucepan over medium heat, combine all sauce ingredients.
2. Taste and adjust for sweetness or heat as needed. Set aside.

• Optional: Simmer for 5–7 minutes, stirring frequently, until thickened slightly.

Cook the Ribs

1. After parboiling, finish on a medium grill.
2. Grill ribs for 10–15 minutes, turning and basting with sauce frequently until charred and sticky.

About Shadae' Williams

Shadae’ Williams is the creator behind Measure Up, a content creation brand that specializes in crafting recipe and food content for food and kitchenware brands. With over five years of experience in the culinary world, Shadae’s love for cooking began at an early age. Growing up in a Jamaican-American household, she learned to blend the bold flavors of her Jamaican heritage with the comforting classics of American and Southern cuisine. Through Measure Up, she shares her passion for food and culture with home cooks everywhere, bringing diverse, flavorful meals to life.