Lemon Honey Pork Ribs

These tender, glazed, sweet and sour ribs are so good and yet so easy. Perfect to enjoy with friends and family, these ribs are dripping in honey, lemon and oregano, all served up with some hearty scalded veg. It's the perfect dish to impress your meat loving friends with minimal effort.

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Prep Time 16

Cook Time 2 10

Resting Time 20

Total Time 2 26

Course Main Course

Cuisine American

Servings people

Calories 738 kcal

Equipment

1 20" Frying Pan

Ingredients

2 red onions
1 large bulb of fennel
750 g waxy potatoes
1 bulb of garlic
1 lemon
4 tbsp runney honey
1.4 kg baby back ribs
1/2 bunch oregano

Instructions

Prep the ribs: Remove the membrane or silverskin from the bottom side of the ribs. Flip over the rib rack so you are looking at the bottom side (the side without the meat.) Go to one end of the rib rack, using a knife slide it under the silverskin and pull. It should peel right off in one swipe. Set aside.
Glaze: Preheat oven to 180 °F degrees. Mix all of the glaze ingredients together in a large bowl. Place the ribs on a large roaster fitted with a rack and then brush the glaze all over the pork ribs thoroughly on both sides. If there’s any of the glaze left over, just pour it over the ribs.
Cook: Add 1/2 inch of water to the bottom of the roasting pan and transfer the roasting pan to the oven. Bake in the oven for about 1 hour and a half. Every 20 minutes or so, baste the ribs with the drippings from the pan. If the ribs start to brown too much, cover them with foil and finish cooking them.
Serve: Let the ribs rest for 5 to 10 minutes before serving.

Video

Nutrition

Keyword Pork, Ribs