Herbed Lemon Spareribs

By The Canadian Living Test Kitchen

50 people added this to their Recipe Box

This recipe makes 20 servings

Look for the meatiest ribs when planning a barbecue. Back ribs are best but side ribs, if not trimmed too close to the bone, make a succulent feast. Ribs can simply be marinated and grilled slowly over low heat but precooking ribs ensures juicier, more tender meat and the actual barbecuing takes only about 10 minutes per side — an important consideration when cooking ribs for a crowd. If using chopped fresh herbs, double the quantities given.

Ingredients

10 lb meaty pork ribs 10 10lb lbmeaty pork ribs
2 cups oil , preferably olive2 2cups cupsoil, preferably olive
18 cloves garlic , minced18 18cloves garlic, minced
1 cup finely chopped fresh parsley 1 1cup cupfinely chopped fresh parsley
1/3 cup coarsely grated lemon rind 1/3 1/3cup cupcoarsely grated lemon rind
1 cup lemon juice 1 1cup cuplemon juice
3 tbsp crumbled dried thyme 3 3tbsp tbspcrumbled dried thyme
2 tbsp crumbled dried rosemary 2 2tbsp tbspcrumbled dried rosemary
2 tbsp crumbled dried sage 2 2tbsp tbspcrumbled dried sage
2 tbsp crumbled dried savory 2 2tbsp tbspcrumbled dried savory
2 tbsp crumbled dried marjoram 2 2tbsp tbspcrumbled dried marjoram
2 tsp freshly ground pepper 2 2tsp tspfreshly ground pepper
1 tsp crumbled dried mint 1 1tsp tspcrumbled dried mint
1 tsp ground allspice 1 1tsp tspground allspice
1 tsp ground cumin 1 1tsp tspground cumin
1/2 tsp cayenne pepper 1/2 1/2tsp tspcayenne pepper
Salt Salt
4 lemons 4 4lemonlemons
Strips of Lemon rind , (optional)Strips of Lemon rind, (optional)
Thyme sprigs , (optional)Thyme sprigs, (optional)

Preparation

In large stockpot, cover ribs with boiling water; cover and bring to boil. Reduce heat and simmer for 45 to 60 minutes or until ribs are tender. Transfer ribs to large bowl to cool; strain and reserve liquid for soups if desired.

In separate bowl, combine oil, garlic, parsley, lemon rind, lemon juice, thyme, rosemary, sage, savory, marjoram, pepper, mint, allspice, cumin and cayenne. Pack ribs into large double plastic bag; pour in marinade, coating meat evenly. Tie bag closed, place in large bowl and marinate in refrigerator for 8 to 24 hours, turning bag over periodically. (Note: There is just enough marinade to cover ribs, not to swish all around.)

Before barbecuing, bring ribs to room temperature. Remove from bag, reserving any marinade, and place on well-greased grill about 4 inches (10 cm) from heat.

Barbecue for about 10 minutes per side or until meat comes away from bone, brushing occasionally with any marinade. Season each side with salt to taste after grilling.

Transfer to large board and with sharp knife or cleaver, cut into serving-size portions of 3 or 4 ribs. Cut lemons lengthwise into wedges; remove seeds. Garnish ribs with lemon wedges, lemon rind and thyme, if using.

Additional information :

Tip: Marinate the precooked ribs in the refrigerator until your guests arrive.

Party Needs: For main course, set out plates, napkins and forks. For an informal party, just set out tongs as guests can be expected to eat ribs with their fingers. Serve with tongs so guests can help themselves.