Roasted Pork Ribs With Lemon and Rosemary

  • Difficulty: Basic
  • one hour
  • One serving

Well-cooked pork ribs are best when tender on the inside, but a little crispy on the outside. The spices you use make all the difference, so consider adding a mix made with chili flakes, white pepper, garlic, coriander and seven spice! And don’t worry that you have to tie the rack of ribs! Actually, you can skip this step if you lay the ribs in the tray carefully, on a bed of lemon slices, then cover it with rosemary sprigs.

Ingredients Needed for Roasted Pork Ribs With Lemon and Rosemary

½ teaspoon chili flakes
½ teaspoon white pepper
½ teaspoon garlic powder
¼ teaspoon seven spice
½ teaspoon coriander powder
¼ teaspoon salt
2 tablespoons of olive oil
7 ounces of pork ribs
3 lemons
3 rosemary sprigs

How to Cook Roasted Pork Ribs With Lemon and Rosemary

  1. Preheat the oven to 380 degrees C/190 degrees C.
  2. Mix the dried spices in a small bowl (chili flakes, white pepper, garlic powder, seven spices, coriander, and salt).
  3. Drizzle 1 tablespoon of olive oil on the rack of ribs. Sprinkle the spice mix on the ribs. Rub them with your fingers to coat the rack with spices and olive oil over all.
  4. Use butcher’s string to tie the rack of ribs: start at one end. Pass one end of the string underneath the meat one to two inches from the tip, cross the ends of the string on top of the meat, and tie a knot.
  5. Trim the shorter length of excess string close to the knot. Hold the remaining, longer string above the pork ribs with your left hand, and loop it around your right hand.
  6. Using your right hand, slide the loop under the meat, pulling the string tight with your left hand until the loop is snugly in place one to two inches below the first loop. Make a knot to secure the new loop.
  7. Repeat every one to two inches, making evenly spaced and knotted loops, until you reach the rightmost tip of the ribs.
  8. When you’ve made your final loop, one to two inches from the tip, pull the string tight, tie it into a knot, and trim the excess string.
  9. Put the lemon slices under the string on one side of the rack of ribs.
  10. On the other side, place the rosemary sprigs.
  11. Lay the rack of ribs, lemon side down, in a small ceramic baking tray and drizzle some more olive oil over it.
  12. Roast for 45 minutes.
  13. Serve with French fries!

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