Another great one from the Best of Bridge, I just generally use pork back ribs instead of spareribs. It’s technically not even a recipe, just a way of cooking any amount of ribs that you need or want.
pork ribs – back ribs are meatier!
fresh lemon juice – usually from 2 lemons
seasoning salt – Lawry’s is what I always have on hand
Cut the ribs into sections so that they will fit into a big pot and cover them with water – this step is from the original recipe. Bring them to a boil and simmer for about 20 minutes. When the ribs are drained, put a lightly sprayed wire rack on a cookie sheet (covered in foil or parchment paper), place the ribs on the rack and squeeze a generous amount of lemon juice over them, followed by a good sprinkling of seasoning salt.
Bake at 350 for 30 to 40 minutes, I usually turn the ribs over, adding more lemon juice and seasoning salt halfway through.
What we now prefer to do (thanks Rebecca!), is place a rack on my large half sheet, on top of a large piece of heavy foil. I lightly salt the ribs, wrap them up tightly in the foil and roast them at 250, meat side down on the rack, for about 3 hours. If you do this ahead, then they may need to bake for a little longer the second time because they’ve cooled off. Whether they’re hot out of the foil wrap or cooled down to room temperature, flip them meat side up and generously cover them with the lemon juice and seasoning salt. When you’re ready to cook them again, bake at 350 or 400 degrees for 30 to 45 minutes to crisp them up and brown them – long enough to reach an internal temperature of 195 degrees. When you’ve declared them perfect – slice into individual ribs and serve them up!
- Category: Pork, Ribs, Greek