I loved the Rodney Scott’s spareribs I made. The sauce had so much citrus flavour that worked so well with pork.
Why not infuse pork ribs with loads of citrus flavour by brining them in it. Sounds perfect right?
- 2 baby back ribs
- 2 lemons
- 2 tbsp of sugar
- 2 tbsp of salt
- coarse black pepper
- Take the membrane of the ribs by sticking a dull dinner knife between the bone and the membrane. Pull the knife up so you can stick a finger underneath. Then pull off the membrane.
- Slice the lemons and place the slices on the ribs. Sprinkle on a tablespoon of salt and sugar on each of the ribs. Then finish it off with some coarse black pepper. Let the ribs sit for 2 hours in the fridge
- After 2 hours, rinse off the salt and sugar and pat them dry.
- Fire up your smoker to a temperature of 140°C (284F). Put the ribs on the grates and close the lid. Let them smoke for at least 3 hours.
- Check the tenderness by sticking the probe of your thermometer in the meat. When it is going through like butter, they’re done.
- When you like what you eat, you can experiment with different citrus fruits like oranges, limes, grapefruit or blood oranges.
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