You may also like
Categories:
lemons garlic olive oil thyme fresh rosemary fennel seeds coarse kosher salt freshly ground black pepper golden brown sugar baby back pork
Viewed: 4 - Published at: 3 years agoIngredients
- 4 large lemons
- 8 large garlic cloves, peeled
- 1/4 cup olive oil
- 3 tablespoons chopped fresh thyme
- 3 tablespoons (scant) coarsely chopped fresh rosemary
- 2 tablespoons fennel seeds, ground
- 2 tablespoons coarse kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon (packed) golden brown sugar
- 5 pounds meaty baby back pork ribs (about 4 large racks)
Method
- Make 4 vertical cuts, about 1/2 inch deep and 2 inches long, in skin of each lemon.
- Place lemons in microwave-safe bowl (such as souffle dish).
- Cover and cook in microwave on high until skins soften and lemons release juices, about 8 minutes.
- Uncover and cool lemons 15 minutes.
- Cut lemons in half.
- Squeeze juice into strainer set over small bowl; reserve juice.
- Scoop out and discard lemon pulp and white pith from halves; reserve rinds.
- Combine 6 tablespoons reserved lemon juice, lemon rinds, garlic, olive oil, thyme, rosemary, fennel, salt, pepper, and brown sugar in processor and grind to paste.
- Generously smear paste on both sides of baby back ribs.
- Arrange ribs, meaty side up, on 2 large rimmed baking sheets.
- Cover with plastic wrap and refrigerate overnight.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350F.
- Scrape some of marinade off ribs.
- Place baking sheets with ribs in oven.
- Bake ribs 30 minutes.
- Reverse position of baking sheets and roast until ribs are very tender and meat begins to pull away from bones, about 35 minutes longer.
- Let ribs stand 15 minutes.
- Transfer to work surface and cut racks between bones into individual ribs.
- Pile ribs onto platter and serve.
