Greek Ribs

I must have been a Greek in my past life. I love most of their food, from their chicken soup (avgolemono), salads, souvlakis to their dessert (baklava).  And now my oldest son introduced me to their incredible ribs. I was hooked! I love its fall-off-the-bone tenderness and its lemony taste. I have to learn to make it if I want to have it frequently. The recipe I found was quite easy. The hard part was marinating them overnight which I don’t mind because it came out so flavorful and lemony. And my kitchen smelled heavenly while the ribs were cooking in the oven. It was worth the wait!

Greek Ribs

 

Print

Prep time

8 hours 15 mins

Cook time

1 hour 15 mins

Total time

9 hours 30 mins

 

Author: Liza A

Serves: 6 servings

Ingredients

• 3 lb pork back or side ribs
• 2 tsp finely grated lemon rind
• ⅓ cup lemon juice
• 1 onion, chopped
• 2 tbsp dried oregano
• 2 tbsp vegetable oil
• 2 tsp liquid honey
• ¾ tsp garlic powder
• ¾ tsp salt
• ½ tsp pepper

Instructions

1. Cut pork into individual ribs, trimming off fat. In small bowl, whisk together lemon rind and juice, onion, oregano, oil, honey, garlic powder, salt and pepper; pour into large plastic bag. Add pork ribs, turning to coat; seal bag tightly. Refrigerate, turning bag occasionally, for at least 8 hours or for up to 24 hours.
2. Arrange ribs on rack in large foil-lined roasting pan; pour marinade all over ribs. Roast in 400°F oven for 10 minutes.
3. Reduce oven temperature to 375°F roast, turning once and basting occasionally with marinade, for 1 hour or until meat is tender enough to almost fall off bone.

Notes

Recipe by The Canadian Living Test Kitchen

3.2.2265