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Moroccan Ribs with Lemon & Fig Rice

Moroccan Ribs with Lemon & Fig Rice

I love the smells and the intense flavor of Moroccan food and this one is so easy that there is no reason you can’t enjoy those flavors at home! If you can, make the marinade the night before so the ribs have more time to soak- the longer they can, the better the end result. You can also sub out the ribs with chicken or beef or even tofu and it will be just as incredible. This recipe makes enough for a full rack of ribs- double it for each additional rack.



  • 1 full rack of pork ribs
  • Juice of 1 lemon
  • 4 tbsp olive oil
  • 3 garlic cloves, crushed
  • 1 tsp coriander
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1/2 tsp oregano
  • 1 tbsp chopped fresh parsley
  • salt & pepper


  • rice (enough for 1 cup cooked per person)
  • 2 tbsp diced dried figs
  • 1 tbsp toasted pine nuts
  • 1 tbsp toasted almond slivers
  • zest from 1 lemon


Mix all rib ingredients together EXCEPT parsley (garnish) Cut up ribs to desired serving size, coat with mixture and marinate in sealed container- overnight if possible.

I use a rice cooker, but the traditional stove top method works just fine. Mix rice, water, a pinch of salt, diced figs and lemon zest and cook as per package directions. Because the figs will absorb a little water, put a splash more in with the rice than you normally would. Garnish cooked rice with toasted pine nuts & almonds.

While the rice is cooking, put the ribs on a medium grill until cooked through (about 15 minutes) retain extra marinating liquid and based ribs during grilling. To make sure your ribs are tender you can also boil them for about 15-20 minutes before putting them in the marinate. Garnish with parsley and enjoy!

Prep Time: 25 minutes

Cook time: 30 minutes

Total time: 55 minutes

Yield: 3 to 4 servings

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