Ribs

Back Ribs with Garlic and Lemon

We’re as guilty as the next person of grabbing a sweet, sticky (most importantly, pre-prepared) rack of pork ribs from the supermarket shelves once in a while. But with a little extra effort and some super-simple ingredients, you can have scratch-made ribs on your family table in less than an hour! From the juicy souvlakis of Greece to the Sardines of Portugal and the famous Italian Gremolata, garlic and lemon juice are an age-old pairing – and once you’ve tried it, it’s easy to understand why! Bound together with a little olive oil, garlic infuses its irresistibly pungent aroma into the heart of roasted or grilled meats, while lemon juice balances the flavour of fattier cuts while also acting as a meat tenderiser. And in a world of sticky, sugar-based marinades, our simple recipe is a refreshingly savoury change and a far healthier version as a bonus! We’ve chosen back ribs (known in the USA as baby back ribs) for this recipe, as they are the most tender and meaty than side ribs, although any kind you like can be substituted for this recipe. And in a world of sticky, sugar-based marinades, our simple recipe is a refreshingly savoury change and a far healthier version as a bonus!
Recipe info
We’re as guilty as the next person of grabbing a sweet, sticky (most importantly, pre-prepared) rack of pork ribs from the supermarket shelves once in a while. But with a little extra effort and some super-simple ingredients, you can have scratch-made ribs on your family table in less than an hour! From the juicy souvlakis of Greece to the Sardines of Portugal and the famous Italian Gremolata, garlic and lemon juice are an age-old pairing – and once you’ve tried it, it’s easy to understand why! Bound together with a little olive oil, garlic infuses its irresistibly pungent aroma into the heart of roasted or grilled meats, while lemon juice balances the flavour of fattier cuts while also acting as a meat tenderiser. And in a world of sticky, sugar-based marinades, our simple recipe is a refreshingly savoury change and a far healthier version as a bonus! We’ve chosen back ribs (known in the USA as baby back ribs) for this recipe, as they are the most tender and meaty than side ribs, although any kind you like can be substituted for this recipe. And in a world of sticky, sugar-based marinades, our simple recipe is a refreshingly savoury change and a far healthier version as a bonus!
Ingredients
  • 1.2kg pork back ribs
  • 6 cloves of garlic, minced
  • 120ml olive oil
  • ½ teaspoon paprika
  • Salt and pepper to taste
method

Preheat the oven to  180ºC.

Use a sharp knife to make a few slashes across the meaty surface of the pork ribs. Place the rib racks into a baking dish or on a deep baking sheet and add the rest of the marinade ingredients.

Rub the mixture all over the ribs and into the cuts you have made in the meat. Bake on the middle rack for around an hour and 30 minutes, or until the meat is browned and sizzling. Occasionally baste with the pan juices throughout the cooking time.

Serve with a fresh salad and some chips or warm rolls for a family style treat that’s perfect for a casual weekend braai or a quick weekday dinner.

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