Lemon Herb Pork Spare Ribs 1 Method For Flavor Crunch Too Easy Recipes

LEMON & HERB PORK SPARE RIBS - #1 METHOD FOR "FLAVOR & CRUNCH" - TOO EASY

Steps:

• Preheat oven to 180C/390F.
• Place Pork Spare Ribs on a cookie sheet lined with aluminum foil.
• Rub the pork with half of the flaked salt paying particular attention to the skin.
• Squeeze the juice of one of the lemons over each side of the pork, then sprinkle with the thyme.
• Bring all of the rashes together to resemble a pork belly so that the seasoned meat sides are pushed together "skin up."
• Drizzle the olive oil over the skin and sprinkle with the remaining flaked salt.
• Place the other lemon quarters onto the cookie sheet with the pork, cut side down.
• Mix together the water and Worcestershire sauce and pour around the pork.
• Bake 25-35 mins, until the pork is cooked through and the skin has crisped up. If crackling hasn't appeared (all ovens are differengrill/broil on high for a few minutes (keeping an eye on it until it has crackled).
• Serve immediately.

HERB-RUBBED PORK SPARERIBS WITH HONEY-LEMON GLAZE

Steps:

• Whisk the rub ingredients together in a small bowl. Whisk the glaze ingredients together in another small bowl. Set both aside.
• Sprinkle the spice rub evenly on both sides of the ribs. Put a rib slab on one half of a large double thickness of heavy-duty aluminum foil, fold the other half of the foil over the ribs, and fold the edges tightly closed on all three sides to prevent leakage. Repeat with the remaining ribs. Put the foil-wrapped ribs on a large rimmed baking sheet and let stand while the grill heats.
• Prepare a charcoal or gas grill fire for direct grilling over medium (350°F) heat.
• Arrange the foil-wrapped ribs on the grill grate in a single layer and cover the grill. Have a spray bottle of water ready for any flare-ups, and grill for 45 minutes. Carefully turn the packets over, taking care not to pierce them, or the juices will run out. (If using a charcoal grill, add about 1 quart charcoal to the coals, if necessary, to maintain the temperature.) Cover and cook until the meat has pulled away from the ends of the rib bones and is very tender when pierced with the tip of a knife (carefully open the foil to check), about 45 minutes more.
• Open the foil and transfer the ribs to a platter. Add any juice to the glaze.
• For a charcoal grill, if necessary, add more charcoal to the coals to maintain a temperature of 350°F.
• Clean and oil the grill grate. Arrange the ribs on the grill grate and brush with half of the glaze. Cover and cook until sizzling, 3 to 5 minutes. Flip and brush with more glaze. Cover and cook until sizzling, 3 to 5 minutes. Flip again and cook for 2 minutes. Transfer to a cutting board, let rest for about 5 minutes, and then cut between the bones into individual ribs. Transfer to a platter, season lightly with salt, and serve with any remaining glaze for dipping.

HERBED SPARERIBS

Steps:

• Place ribs in two ungreased 13-in. x 9-in. baking pans. Cover and bake at 350° for 45-55 minutes or until meat is tender., In a small bowl, combine the remaining ingredients. Brush over ribs. Grill, uncovered, over medium-hot heat for 6-8 minutes on each side or until lightly browned, brushing occasionally with herb mixture.

LEMON PORK RIBS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times. , Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally.

HERBED LEMON SPARERIBS

Steps:

• In a large stockpot, cover ribs with boiling water, cover and bring to boil.
• Reduce heat and simmer for 45 to 60 minutes or until ribs are tender.
• Drain and let cool, pack into large heavy plastic bag.
• Combine oil, garlic, parsley, lemon rind, lemon juice, thyme, rosemary, sage, savory, marjoram, pepper, mint, allspice, cumin and cayenne, pour over ribs, coating meat evenly.
• Tie bag closed, place in large bowl and marinate in refrigerator for 8 to 24 hours, turning bag over periodically (Note: there is just enough marinade to cover ribs, not to swish around).
• Remove ribs, reserving any marinade, bring ribs to room temperature.
• Cook on greased grill over hot coals or on high setting for about 10 minutes per side or until meat comes away from bone, brushing occasionally with any marinade.
• Season with salt to taste after cooking.
• Cut into serving sized portions of 3 to 4 ribs.
• Garnish: Cut lemons into wedges.
• Garnish ribs with lemon wedges, and lemon rind and thyme, if using.

LEMON-LIME COUNTRY STYLE PORK RIBS

Steps:

• Combine ingrediets for your marinade and pour over meat or veggies. Refrigerate for 1 hour or overnight.
• Heat small saucepan over medium. Add olive oil, garlic, and chili powder. Saute for about one minute. Add remaining ingrediets and combine. Simmer until your desired consistancy is reached.
• It is up to you how you bring the marinated ingredients and BBQ sauce together. You can use the grill, oven, or stove-top. I personally like to brown my country ribs on all sides then add the finished BBQ sauce to the ribs. I simmer with a lid on until the ribs are done.
• Enjoy!