Lemony Greek Style Pork Spareribs
| Lemony Greek Style Pork Spareribs | Print |
Recipe By: Alice Morrow
Lemony Greek Style Pork Spareribs
Ingredients
- 1 T. coriander seeds
- 1 T. garlic salt
- 2 T. dried oregano
- 1 T. smoked paprika
- 1 T. black pepper
- 1 t. kosher salt
- 2 racks pork spare ribs (about 5 lbs.)
- 3 T. fresh lemon juice
- 6 halves of lemons
- 2 T. honey
- 2 T. red wine vinegar
- 2 garlic cloves, minced
- ½ c. red onion, minced
- 2 T. olive oil
- 2 T. chopped fresh oregano
- Sea salt, garnish
Instructions
- In small skillet, toast coriander seeds over high heat, shaking pan, until fragrant, about 2 minutes.
- Transfer seeds to spice grinder and let cool. Grind into a powder and place in a small bowl.
- To this bowl, add the garlic salt, oregano, paprika, black pepper and kosher salt. Mix well.
- Rub both racks of ribs with lemon juice and then with spice mix.
- Place ribs on a rack set over a large rimmed baking sheet and refrigerate overnight.
- Preheat oven 350. Roast ribs for 30 minutes, turn them over and roast another 30 minutes.
- In bowl, whisk honey with vinegar, garlic and onion.
- Transfer ribs to a large sheet of heavy-duty foil and brush with honey glaze.
- Wrap the ribs with foil and seal tightly and then wrap in another sheet of foil.
- Roast the ribs for another hour, until tender. Let rest 30 minutes in foil.
- Light a grill. Grill the halved lemons cut side down over medium-high heat until charred, 2-3 minutes.
- Unwrap ribs and grill until nicely charred and crisp in spots, about 3 minutes per side (or broil the ribs 6” from the heat.)
- Transfer ribs to a work space and cut between bones.
- Arrange ribs on serving platter, drizzle with olive oil, sprinkle with fresh oregano and sea salt. Serve with grilled lemons.
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