HONEY, LEMON & OREGANO RIBS
RECIPE TYPE
Pork, Surf and Turf
SERVES
8 to 10
Prep Time: 15 min
Grill Time: 1 hr 45 min
Ingredients
3 fresh Longo’s Pork Back Ribs (about 2 to 3kg total)
1 tbsp freshly ground Longo’s Sea Salt
2 tsp Longo’s Essentials Paprika Freshly ground pepper (to taste)
1/2 cup Longo’s Mediterranean Extra Virgin Olive Oil
1 tbsp finely grated lemon zest
1/2 cup fresh lemon juice
1/4 cup finely chopped fresh Longo’s Organic Oregano
4 large cloves garlic, grated
1/2 cup Longo’s Pure Liquid Honey
Pinch Longo’s Crushed Chilies or to taste (optional)
Directions
Set up barbecue for indirect heating: turn on 1 or 2 burners to low and preheat so that grill is between 300°F and 325°F.
Remove and discard membrane from bone side of ribs. Combine salt, paprika and pepper; rub evenly over meaty portions of ribs.
Arrange 3 large sheets of aluminum foil on work surface. Top each with a sheet of parchment paper.
Place ribs on parchment, meaty-side up, one rack per sheet. Stir olive oil with lemon zest and juice, oregano and garlic.
Set aside 2 tbsp of the oil mixture; drizzle an equal portion of remaining oil mixture over each rack of ribs. Wrap to enclose in parchment and foil, making a tightly sealed packet.
Grill rib packets on turned off side of barbecue for 1 1/2 hours, shifting the packets so that each gets a turn closer to the heat source and monitoring grill temperature so that it stays within range.
Remove rib packets from grill to rimmed baking sheet and open carefully, avoiding steam. Increase grill temperature to medium.
Place honey, reserved oil mixture and crushed chilies, if using, in grill-proof pot; set on grill to warm.
Place ribs on grill, basting with honey mixture and turning often, for 12 to 15 minutes, until caramelized and tender. Slice between ribs into portions to serve.
A Dash of Advice
NUTRITIONAL INFORMATION
Per serving (1/4 recipe): 320 calories
Protein 13g | Fibre 14g |
Fat 14g | Sugar 6g |
Carbs 41g | Sodium 970mg |
