Lemon Garlic Pork Spareribs Food

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.

FLORENCE'S FRIED SPARE RIBS

Steps:

• Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs.
• Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning.
• Heat shortening in a skillet over medium-high heat until melted.
• Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes.
• Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl.

HONEY & LEMON PORK RIBS

Steps:

• 1. Preheat oven to 350 degrees. To make the marinade: Add the garlic, honey, mustard and lemon juice to beef stock, stir well. Now add the ketchup, BBQ sauce, Worcestershire sauce and the dried herb mixture, making sure to blend well.
• 2. Place the prepare ribs in a pan, brush with olive oil and season with salt and pepper and Bake for 1 hour.
• 3. Pour the marinade over the ribs and bake for 45 minutes. (or until cooked to your preference)

GREEK RIBS

Steps:

• Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
• Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
• Arrange ribs on the prepared baking sheet, leaving space between them.
• Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

BBQ COUNTRY STYLE RIBS

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• In a shallow baking pan or roaster, place ribs in a single layer; salt if desired. Spread the garlic on the ribs, then place the lemon slices on top. Bake in a preheated oven for 2 hours - the ribs should be tender. Drain any grease and liquid. Pour BBQ sauce over the ribs. Return to oven and bake one more hour at 200 to 250 degrees F.

LEMON-GARLIC PORK TENDERLOIN

Steps:

• In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.

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.

LEMON-GARLIC PORK SPARERIBS

Steps:

• Heat oven to 350° F. Place spareribs in oven roasting pan and bake for 30 minutes cool. Combine all marinade ingredients, blending well. Place spareribs in a large plastic bag with marinade. Marinate in refrigerator 3 or 4 hours or overnight. When ready to barbecue, drain ribs, reserving marinade. Grill over medium coals for 30 minutes or until meat is browned and delicately tender. Brush with sauce several times during grilling period.

LEMON GARLIC SHORT RIBS

Steps:

• Mix the lemon zest, oil, oregano, rosemary, garlic, red pepper flakes, and salt together in a small bowl.
• Rub the mixture over the meat until it is well coated; cover and refrigerate for at least 4 hours but preferably overnight.
• Remove meat from refrigerator at least 30 minutes before sauteing.
• Heat a large skillet over med-high heat; add beef a few pieces at a time and saute until browned on all sides; remove the meat to the insert of a 5- to 7-quart slow cooker.
• Add the wine and beef broth to the skillet and scrape up the browned bits on the bottom of the pan.
• Transfer the liquid to the slow cooker; cover and cook on high for 3 1/2 to 4 hours or on low for 8 hours.
• Remove the beef from the slow cooker and cover with foil.
• Let meat rest for 10-15 minutes.
• Skim off any fat from the sauce, then taste and adjust the seasoning.
• Serve the beef with the sauce spooned over the top.