Ingredients
2 lbs (1 kg) pork back ribs, membrane removed
1 tsp (5 mL) canola oil
2 Tbsp (30 mL) garlic powder
2 Tbsp (30 mL) lemon pepper
1 Tbsp (15 mL) seasoning salt
1/4 cup (60 mL) lemon juice
2 Tbsp (30 mL) fresh oregano
Directions
- Remove the membrane on the ribs and pat dry. Place on a rimmed baking sheet.
- Brush canola oil over ribs.
- In a small bowl, combine lemon pepper, seasoning salt, and oregano. Rub ribs on both sides with seasoning mixture.
- Refrigerate for approximately 2 hours until seasoning is dissolved into meat.
- Preheat smoker, grill or oven to 225°F (107°C). Place ribs, bone side down and cook for approximately 2 hours.
- Baste with lemon juice often.
- Cook until tender with the meat pulling away from the rib. Remove from heat.
- Brush with lemon juice and sprinkle with fresh oregano before wrapping ribs in foil.
- Let rest of 30 minutes, allowing juices to be absorbed into the meat. Unwrap ribs and serve immediately.
Servings: 4
Prep Time: 2 hours 20 Minutes
Cook Time: 2 Hours
Rest Time: 30 minutes
Recipe and photo compliments Sask Pork saskpork.com/pork-recipes
