1. Are turkey ribs real ribs?

Not exactly. Turkey ribs come from the shoulder area (scapula), shaped like ribs but not from the rib cage.

2. Are turkey ribs healthy?

Yes! They’re lower in fat than pork or beef ribs, and are a good source of lean protein.

Yes, but it’s best to thaw them overnight in the fridge. Otherwise, increase cooking time and check internal temp carefully.

Absolutely. Pressure cook on high for 20–25 minutes, then finish under the broiler or in an air fryer for a crispy top.

If sourced from a halal-certified turkey, then yes. Always verify the packaging or ask your butcher.

Smoky, tender turkey ribs marinated in bold seasoning and glazed with BBQ sauce — a lean, flavorful twist on classic ribs.

2–3 lbs turkey ribs (shoulder cut)

2 tbsp olive oil

1 tbsp apple cider vinegar

1 tbsp brown sugar

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1/2 tsp dried thyme

Salt and pepper to taste

1/2 cup BBQ sauce

1/4 cup broth or apple juice (for oven baking)

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1. Rinse and pat dry the turkey ribs.

2. In a bowl, mix olive oil, vinegar, sugar, and spices.

3. Rub marinade over ribs and refrigerate for 4+ hours.

4. Choose cooking method (grill, oven, smoker, air fryer).

5. Grill: Sear and finish over indirect heat with BBQ glaze.

6. Oven: Bake at 325°F for 90 minutes covered, then glaze and broil.

7. Smoker: Cook at 225°F for 3 hours, spraying with apple juice.

8. Air Fryer: 375°F for 20 mins, flipping once. Glaze at the end.

9. Let rest 10 minutes. Serve hot with sides.

You can freeze cooked ribs for up to 3 months.

Marinate overnight for best results.

Double the recipe and meal prep for the week.