I found this recipe in the Toronto Sun a couple of days ago, and it looked very good, so we tried it.
The ribs tasted great, and we enjoyed them, but the Client felt that a glaze of lemon, added before broiling, would make them even better — perhaps lemon and honey.
- 2 large cloves of garlic ( Sun recipe called for four)
- 1 Tsp. dried thyme (sun recipe called for 2 Tsps.)
- 2 Tsps. finely grated lemon rind
- 1/2 cup lemon juice divided
- 1 Tsp. honey
- 2 Tbsps. canola oil
- 1 Tbsp. Dijon mustard
- 1/2 Tsp. freshly ground pepper
- 1/4 Tsp. salt
- 1 lemon, in wedges
- 4 lbs. pork back ribs
- Combine garlic, thyme, lemon rind, 1/4 cup lemon juice, canola oil, Dijon mustard, pepper and salt in a bowl and mix
- If possible leave rib racks whole but if necessary cut into 4 rib sections.
- Place into large re-sealable bag with the marinade and seal
- Refrigerate for at least 4 hours or up to 1 day, massaging ribs as often as convenient (remove from fridge and work marinade in ribs without opening)
- Place ribs in baking pan, meaty side up, in a single layer
- Add 1/2 cup water to the pan and cover with foil
- Roast at 325F for 45 minutes
- Turn ribs and re-cover and bake, while keeping watch for meat between the ribs to be tender and bones are poking out (additional 40 minutes approx. in our case only about 30 minutes)
- Drain off fat and then broil for a couple of minutes on each side
- Glaze with remaining 1/4 cup of lemon juice and honey