Roasted Pork Ribs With Lemon And Garlic Food

LEMON PEPPER BONELESS PORK COUNTRY STYLE RIBS WITH BACON

Steps:

• Spray a glass 8 X 10 flat dish with pam.
• Preheat oven to 375*.
• Place the bonless country style ribs in the glass dish.
• Sprinkle the top with All Seasoning.
• Then Sprinkle the Lemon Pepper all over, tops and sides.
• Lay the bacon strips over the top of the ribs.
• Push the ribs together so the bacon strips cover all of the ribs.
• Sprinkle Lemon Pepper over the slices of bacon.
• Cover tightly with alumimum foil.
• Cook for 45 minutes. Then Peek, should be fork tender, if not a few minutes longer.
• I wrap up medium potatoes, coat with margarine, foil and cook at the same time. Serve with Coleslaw, or other Salad.
• I have never had any leftovers. There is something about the flavor of lemon pepper and bacon with pork that is tantalizing to the taste buds.

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.

THE BEST OVEN ROASTED RIBS

Steps:

• Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°.
• Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl.
• Mix mustard and liquid smoke in another bowl.
• Lay ribs directly on removed oven rack and lightly sprinkle with salt.
• Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub.
• Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack.
• Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack.
• Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs.
• If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat.
• Transfer ribs to foil lined pan meat side up.
• Turn on broiler and brush ribs with sauce and broil until bubbly but not burned.
• Let stand for 5-10 minutes before serving.

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!

ROSEMARY GARLIC BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs, if attached, then cut into 4 sections of 3 or 4 ribs each.
• In a large dish, combine the garlic, rosemary, oil, salt, hot pepper flakes and pepper.
• Add the ribs and rub all over with the spice mixture.
• Cover and refrigerate for 1 hour or up to 24 hours.
• Set a foil drip pan under 1 rack of a 2-burner barbecue or under the centre rack of a 3-burner barbecue.
• Heat the remaining burners to medium heat.
• Place the ribs, meat side down, on a greased grill over the unlit burner.
• Close the lid and cook, turning once, until the meat is tender and pulls away from the ends of the bones, about 1 hour.
• Squeeze the lemon over the ribs to serve.

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.