Ingredients
-
3
-
2
-
1/3
-
1/4
-
2
-
2
-
2
-
3/4
-
3/4
-
1/2
-
-
-
-
-
Directions
Greek Ribs, Cleaning out stacks of old magazines and want to save this from Cdn Living Dec 1997 Cook time does not include 8 to 24 hour marinade time , Great flavour, great recipe Sadly, I overcooked the ribs and some of them looked a bit charred Surprisingly even the well-done ribs were moist, tender and flavourful and did not taste burned I will watch them a bit more closely next time and pull them out earlier I love the lemon juice flavour I did only get to have them in the marinade for about 5 hours and they were, indeed, very tender This will be my go-to Greek Rib recipe Thanks for sharing , Great I slow cooked them at 250 for 3 hours and they just fell off the bone
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Steps
|
1
Done
|
Cut Pork Into Individual Ribs, Trimming Off Fat. |
|
2
Done
|
in Small Bowl, Whisk Together Lemon Rind and Juice,Onion,Oregano,Oil,Honey,Garlic Powder,Salt and Pepper; Pour Into Large Plastic Bag. |
|
3
Done
|
Add Pork Ribs, Turning to Coat; Seal Bag Tightly. |
|
4
Done
|
Refrigerate, Turning Bag Occasionally, For at Least 8 Hours or For Up to 24 Hours. |
|
5
Done
|
Arrange Ribs on Rack in Large Foil-Lined Roasting Pan; Pour Marinade All Over Ribs. |
|
6
Done
|
Roast in 400f Oven For 10 Mins. |
|
7
Done
|
Reduce Oven Temp to 375f; Roast, Turning Once and Basting Occasionally With Marinade, For 1 Hour or Until Meat Is Tender Enough to Almost Fall Off Bone. |
