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The Pantry Project: Mediterranean-Style Baby Back Ribs

Mary Burich | May 6, 2020

Food | The Pantry Project

Delicious simplicity from your pantry

If stay-at-home orders have given you extra free time, why not master ribs? Get this recipe from Chef Nick Jones down pat, and this dish will be your calling card forever.

They’re going to get nice and charred up on the grill.

Chef Nick Jones

Mediterranean-Style Baby Back Ribs

  • Total Time

    3 hours
  • Ribs:
  • 1 rack baby back ribs
  • 1 1/2 tablespoons garlic powder
  • 1 1/2 tablespoons oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon kosher salt
  • Lemon and honey glaze:
  • 1 cup diced red onion
  • 3/4 cup honey, divided
  • 3 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 1 clove garlic, minced


Heat oven to 350°F. Cut ribs in half and remove membrane. In small bowl, combine rub ingredients. Rub ribs on all sides with spice mixture. Place ribs on sheet of aluminum foil. In small bowl, combine onion, ½ cup honey, lemon juice, vinegar and garlic; pour over ribs. Wrap aluminum foil around ribs and place on baking sheet. Bake 2 hours. Remove ribs from foil and brush with ¼ cup honey. Place ribs on grill and mark or broil 2 to 3 minutes.

Golden Orzo and Chickpea Pasta

  • Total Time

    20 minutes
  • 1 clove garlic, chopped
  • 3 tablespoons olive oil, divided
  • 1 tablespoon turmeric
  • 1 teaspoon salt
  • 1 cup orzo pasta
  • 1 (15.5-ounce) can garbanzo beans, drained and rinsed
  • 1/2 cup golden raisins
  • 1/2 cup water or chicken stock
  • 1/4 cup fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1/4 cup chopped parsley


In skillet over medium-high heat, cook garlic in 1 tablespoon olive oil 30 seconds or until fragrant. Add turmeric and salt, and cook 30 seconds or until fragrant. Add orzo and cook 1 minute. Add garbanzo beans, raisins and water. Bring to a simmer and cook 5 to 10 minutes or until orzo is tender. Place pasta in serving bowl and add remaining 2 tablespoons olive oil, lemon juice and vinegar. Garnish with parsley.