Best 6 Herbed 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.

SIMPLE LEMON HERB CHICKEN

Steps:

• Cut lemon in half, and squeeze juice from 1/2 lemon on chicken. Season with salt to taste. Let sit while you heat oil in a small skillet over medium low heat.
• When oil is hot, put chicken in skillet. As you saute chicken, add juice from other 1/2 lemon, pepper to taste, and oregano. Saute for 5 to 10 minutes each side, or until juices run clear. Serve with parsley for garnish.

HERB-INFUSED LEMON-STRAWBERRY LOAF

Steps:

• Preheat oven to 350°F. Butter an 8 1/2x4 1/2" loaf pan, then line with parchment paper, leaving a 2" overhang on 2 sides.
• Lightly crush herbs with your hands to help release oils, then transfer to a small saucepan. Add 3/4 cup butter and cook over medium heat, swirling pan often, until butter melts, about 5 minutes. Let cool to room temperature, 15-20 minutes.
• Meanwhile, stir 3/4 cup milk, 1 Tbsp. lemon zest, and 1/4 cup lemon juice in a small bowl. Whisk flour, baking powder, and salt in a medium bowl.
• Using an electric mixer on medium speed (or a stand mixer fitted with the whisk attachment), beat eggs and granulated sugar in a large bowl until light in color and doubled in size, 4-5 minutes. Discard herbs from butter, then beat butter into egg mixture until well combined. Add half of dry ingredients and beat just until combined. Beat in milk mixture, then add remaining dry ingredients and beat just until combined. Do not overmix.
• Pour half of batter into prepared pan; smooth top. Top with 3 Tbsp. jam and swirl through batter with a butter knife or chopstick. Pour remaining batter over; smooth top. Repeat swirling process with remaining 3 Tbsp. jam.
• Bake cake until a tester inserted into the center comes out with moist crumbs attached, 50-60 minutes.
• Transfer pan to a wire rack and let cool 20 minutes. Remove cake from pan using parchment overhang and let cool completely.
• Whisk powdered sugar and remaining 1 Tbsp. milk and 1 tsp. lemon zest in a small bowl until smooth. Spoon over top of cake and let drip down sides.
• Do Ahead: Cake can be baked 3 days ahead. Store in an airtight container at room temperature, or freeze up to 3 months.

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.

HERBED LEMON SPARERIBS

Steps:

• In a bowl, combine oil, garlic, parsley, lemon rind, lemon juice, all spaces up to Cayenne.
• Cut ribs and put them in marinade bag and add seasoning and chill 8 - 24 hours turning periodically.
• Before baking, bring ribs to room temperature.
• Remove ribs from bag and reserve marinade.
• Bake, turning once and basting periodically with marinade.
• Remove from heat and rest for 10-minutes.
• Cut lemons into wedges and garnish with lemon pieces and lemon rind.