2 sides spareribs or your favorite ribs
Makes 2 cups
Zest from 2 lemons, finely minced
1/2 cup freshly squeezed lemon juice
1/4 cup honey
3 tablespoons extra virgin olive oil
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon freshly grated nutmeg
2 teaspoons sweet paprika
2 to 3 teaspoons cayenne or
crushed red pepper flakes
1 teaspoon salt
6 cloves garlic, finely minced
2 green onions, green and
white parts, finely minced
1/2 cup chopped cilantro sprigs
1/2 cup chopped mint leaves
Remove the membrane from the underside of the ribs. Then place the ribs in a rectangular dish or baking pan.
To make the glaze, combine all the glaze ingredients and stir well.
Coat the ribs evenly on both sides with the glaze. Marinate the ribs, refrigerated, for at least 15 minutes. For more flavor marinate for up to 8 hours.
To grill the ribs, if using a gas barbecue, preheat to medium (325 degrees). If using charcoal or wood, prepare a fire. Grill according to the Quick Grilling, Smoking, and Roasting Directions. Occasionally during cooking, baste the ribs with extra glaze, stopping 15 minutes before removing the ribs from the grill.
To smoke the ribs or to roast the ribs, see Quick Grilling, Smoking, and Roasting Directions.
To serve, cut each side of ribs in half, into 3 sections, or into individual ribs. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.
The Great Ribs Book
By Hugh Carpenter & Teri Sandison
Ten Speed Press, April 1999
Recipe Reprinted by permission.
This page created June 1999
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