Thursday, 28 August 2014

Herb and Lemon Ribs

One of the things I've really wanted to make for a while is ribs. The Times did a whole supplement on ribs by Donna Hay and we went for a herbs and lemon marinade and then served it with corn on the cob, potato salad and barbecue sauce. Delicious!

Herb and Lemon Ribs (adapted from Eat! The Times)
(Serves 4)

1 onion, quartered
1 garlic clove, halved
6 curly parsley stalks
1 lemon, quartered
1 small bunch lemon thyme
2 tbsp green peppercorns
500ml white wine
3 tbsp balsamic vinegar
2 tbsp table salt
2kg (4 racks) American style pork ribs

Place the onion, garlic, parsley, lemon thyme, peppercorns, wine, balsamic vinegar and salt into a dish and add the ribs. Leave to marinate for an hour.

Preheat the oven to 200C. Carefully remove the ribs from the marinade and place the ribs on a grill rack over a pan lined with foil. Brush with oil and roast for 45 mins to 1 hour. Serve with barbecue sauce.

No comments:

Post a Comment