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 pieces baby back ribs
- 2 pieces lemons
- 2 tbsp sugar
- 2 tbsp salt
- 1 tbsp coarse black pepper to taste
- 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.
Calories: 31kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 3540mgPotassium: 36mgFiber: 1gSugar: 6gVitamin A: 14IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Tried this recipe?Let us know how it was!
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