Moms Lemon Spareribs Recipes

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.

ZESTY LEMON SPARERIBS

Steps:

• Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender. Remove from heat and let cool. Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside. Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours. Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

"MOM'S LEMON SPARERIBS"

Steps:

• Cut spareribs into serving pieces, arrange in 13 1/2 by 8 3/4" baking dish lined with foil. Bake at 450 degrees for 30 minutes. Drain. In 1-quart saucepan, combine ketchup, chill sauce, sugar, mustard, worcestershire sauce and seasonings. Mix well. Simmer, stirring occasionally. Pour ketchup mixture over ribs, top with lemon and onions. Cover tightly with aluminum foil. Bake at 350 degrees for 1 hour and 30 minutes.

GRILLED ZESTY LEMON SPARERIBS

Steps:

• Place pork in 4-quart Dutch oven. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 hour 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, heat ketchup, chili sauce, brown sugar, vinegar, lemon juice and liquid smoke to boiling; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Remove from heat; stir in lemonade concentrate. Set aside.
• Remove pork to rectangular baking dish, 13x9x2 inches, or resealable food-storage plastic bag. Pour marinade over pork; turn pork to coat. Cover dish or seal bag and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade. Grill pork, meaty sides up, uncovered and 4 inches from medium heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade.

MOM'S 'SWEET 'N' SOURS' PORK RIBS

Steps:

• In a bowl, mix the sugar, flour, salt, pepper, and mustard. Stir in the water, soy sauce, and vinegar.
• Place the ribs in a pot with enough water to cover. Bring to a boil, cook 10 minutes, and drain.
• Heat the oil in a large skillet over medium heat, and brown the ribs on all sides. Mix in the sauce mixture. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix in the garlic, and continue cooking 15 minutes, or to desired doneness.

MOM'S OVEN-BARBECUED RIBS

Steps:

• Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once.

MY MOTHER'S BBQ SPARE RIBS

Steps:

• Preheat an oven to 400 degrees F. Stir the hoisin and ketchup together in a large bowl. Season the spare ribs on both sides with salt and pepper.
• Cut the rack into individual ribs. Add to the hoisin mixture and toss to coat evenly. Transfer the ribs to a large baking dish, clean the sides of the dish, and cover with aluminum foil. Place the ribs in the oven.
• Cook the ribs in the oven for 25 minutes, then remove the foil and continue to cook until the sauce becomes syrupy and the meat is tender, about another 25 minutes. Remove from the oven, pile the ribs on a platter, and serve immediately.

MOM'S STOVETOP PORK RIBS

Steps:

• Place the spareribs into a large pot, and fill with just enough water to cover. Add the soy sauce, garlic, rosemary, oregano, bay leaves, lime juice and 3/4 of the parsley. Bring to a boil, then simmer uncovered over medium heat until the water has completely evaporated, about 25 minutes.
• When all of the water is gone, remove the bay leaves, and allow meat to brown, turning occasionally. Use a spatula to scrape up browned bits and softened garlic from the bottom of the pot, and toss them with the pork. The garlic will dissolve onto the meat. Remove the meat, and drain on paper towels. Season with black pepper and garnish with lime wedges and remaining parsley.

HERBED LEMON SPARERIBS

Steps:

• In a 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.
• Drain and let cool, pack into large heavy plastic bag.
• Combine oil, garlic, parsley, lemon rind, lemon juice, thyme, rosemary, sage, savory, marjoram, pepper, mint, allspice, cumin and cayenne, pour over ribs, 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 around).
• Remove ribs, reserving any marinade, bring ribs to room temperature.
• Cook on greased grill over hot coals or on high setting for about 10 minutes per side or until meat comes away from bone, brushing occasionally with any marinade.
• Season with salt to taste after cooking.
• Cut into serving sized portions of 3 to 4 ribs.
• Garnish: Cut lemons into wedges.
• Garnish ribs with lemon wedges, and lemon rind and thyme, if using.

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

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.

MOM'S X-TRA GOOD BBQ SPARERIBS

Steps:

• Preheat oven to 350 degrees F.
• Brown spareribs in a large skillet.
• Transfer meat to baking dish.
• Combine the onion, ketchup, water, salt, Worcestershire Sauce, vinegar, brown sugar and dry mustard.
• Pour over ribs in baking dish, cover and bake in a 350 degree F oven for 1-3/4 hours.