Greek-style pork spareribs with grilled lemons [Michael Symon] from Food & Wine: Best New Chef All-Star Cookbook (page 116) by Food & Wine

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Notes about this recipe

  • kbrooks on July 05, 2025

    This knocks it out of the park! I made preparation/cooking changes because I used baby back ribs which are smaller and leaner than regular spare ribs. But I didn't change any of the other ingredients.I marinated for 24 hours in the rub.. I reduced the oven temp to 300F. I skipped the 1 hour of roasting uncovered. Wrapped the ribs in foil after brushing with the glaze and roasted for 2 hours. Unwrapped and browned under the broiler, 2 minutes per side. The flavors are awesome and the final drizzle of olive oil and sprinkle of fresh oregano, plus squeezing the grilled lemon over it all takes it over the top. My husband literally licked the plate and said if I never make BBQ sauce type ribs again it's fine as long as I make this recipe again.

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