Zesty Lemon Spareribs Recipes

LEMON PEPPER RUBBED BACK RIBS

Steps:

• About one hour before smoking, make the dry rub. Combine sugar, salt, white pepper, onion powder, cayenne pepper, lemon peel and apple pie spice in small bowl; mix well. Coat both sides of ribs with a little vegetable oil and sprinkle with lemon pepper rub. Set aside at room temperature for 1 hour.
• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. If desired, spray both sides of ribs with apple juice. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

COUNTRY STYLE PORK SPARERIBS WITH M-H-M TOPPING

Steps:

• PREPARATION-.
• Marinade the pork ribs with ¼ cup of marinate for 1 hour, turn a few times, set aside.
• Make some roasted garlic clove, (see various recipes on Recipezaar), set aside.
• Grate one lemon to produce lemon zest, set aside, squeeze the lemon to produce lemon juice, set aside.
• Combine the mustard, sherry, (plus honey, optional), mayonnaise, 2 teaspoons lemon juice and 1 RAW garlic clove (pressed through a garlic press), stir and set aside.
• Slice about 4 RAW garlic cloves into thin slivers, set aside.
• Clean and remove the stems from the green beans and then cut at an angle into small bit-size pieces, set aside.
• COOKING INSTRUCTIONS-.
• Add a little oil to a cast iron pan, drain the port marinate and then place the pork ribs into the frying pan.
• Then brown all sides of the ribs but do not fully cook, then place the ribs on a plate.
• When the ribs are slightly cooler, make thin deep slices with a knife (on the meaty part of the ribs) and then place inside thin slivers of RAW garlic pieces.
• In the Crock Pot add ¼ cup marinate and then the ribs, turn over once to coat all the ribs.
• Then turn on your Crock Pot, cover, place on "High" setting and cook for about 3-4 hours; the heat and cooking time will vary depending on the model Crock Pot used.
• Half way threw the cooking time turn the ribs, cover and continue to cook. When almost finished with cooking time, turn one more time and cook a short while longer.
• While the ribs are cooking, boil some water, add a little salt (or oil) and then add the string beans. Cook until "Al dente," drain and set aside.
• Place a little butter in a frying pan, add the string beans, cook stir for 1 minutes, add the chopped bell peppers and cook for an other minute, then add about 6 or more pieces of roasted garlic (remove the skin), toss briefly and place around the sides of a large plate.
• Next sprinkle the lemon zest around the top of the string beans, set the plate aside (keep warm).
• When the pork ribs are done cooking in the Crock Pot, then spoon some of the marinate from the Crock Pot on the ribs, sprinkle with a little salt to taste and then remove and place in the center of the string bean plate; Be careful not to let the pieces of pork fall apart, use a big spatula.
• Finally, add a little of the Mustard-Honey-Mayonnaise mixture on top of each of the Country Loin Pork Style Spareribs.
• Serve and enjoy!
• Notes:.
• #1-I made this basic recipe by completely cooking the pork spareribs in a cast iron pan (and with a Mojo Sauce) but the meat came out a little on the tough side. However, it was moist and better the second day (leftovers) when heated up in a microwave; see Photo #1 Mojo Sauce. So I then made this recipe again in a Crock Pot and it came out much better and to my liking; see Photo #2 Mustard-Honey-Mayonnaise Topping.
• #2- A reply to the 2 Star Reviewer, "Thank You for reviewing my recipe." I have now revised the wording a little to make this recipe clearer; Step #5- again use 1 piece of RAW garlic in a press (Not Roasted Garlic) and as an Alternative Option I had recommended using Harvey Bristol Cream which is a little sweeter then dry sherry, Step #11- It is common to place pieces (slivers) of RAW garlic in Puerto Rican Pernil Pork Roasts prior to cooking (that is where the idea came from) -- You are right the M-H-M might have masked the Mojo Garlic Flavor a little. To Quote a Zaar Chef "There is NO Right and NO Wrong with cooking" ... "Cooking is about personal tastes and flavors.".

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.

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.