Lemon Garlic Ribs

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


  1. Combine garlic, thyme, lemon rind, 1/4 cup lemon juice, canola oil, Dijon mustard,  pepper and salt in a bowl and mix
  2. If possible leave rib racks whole but if necessary cut into 4 rib sections.
  3. Place into large re-sealable bag with the marinade and seal
  4. 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)
  5. Place ribs in baking pan, meaty side up, in a single layer
  6. Add 1/2 cup water to the pan and cover with foil
  7. Roast at 325F for 45 minutes
  8. 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)
  9. Drain off fat and then broil for a couple of minutes on each side
  10. Glaze with remaining 1/4 cup of lemon juice and honey
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