Lemon Herb Pork Spare Ribs “With Crackling” – Too Easy

This Lemon Pork Spare Ribs recipe is a little hack I came up with to get crispy crackling on the outside and more flavor in the meat than cooking as a whole pork belly.

The secret is to season the pork pieces and then push them together like one roast.

The pork spare ribs come out full of flavor with a crispy skin unlike cooking in a pan.

The Lemon Pork Spare Ribs recipe makes 2 servings. Leftover Pork can be stored in the fridge for up to 4 days.

Ingredients For Lemon Herb Pork Spare Ribs

• 500 grams/1.1 pounds of Pork Spare Ribs
• 2 Lemons, quartered
• 1/4 cup of Sea Salt Flakes
• 2 tablespoons of Thyme, dried
• 1 tablespoon of Olive Oil
• 1/4 cup of Worcestershire Sauce
• 1/4 cup of Water

How To Make Lemon Herb Pork Spare Ribs

1. Preheat oven to 180C/390F.
2. Place Pork Spare Ribs on a cookie sheet lined with aluminum foil.
3. Rub the pork with half of the flaked salt paying particular attention to the skin.
4. Squeeze the juice of one of the lemons over each side of the pork, then sprinkle with the thyme.
5. Bring all of the rashes together to resemble a pork belly so that the seasoned meat sides are pushed together “skin up.”
6. Drizzle the olive oil over the skin and sprinkle with the remaining flaked salt.
7. Place the other lemon quarters onto the cookie sheet with the pork, cut side down.
8. Mix together the water and Worcestershire sauce and pour around the pork.
9. Bake 25-35 mins, until the pork is cooked through and the skin has crisped up. If crackling hasn’t appeared (all ovens are different) grill/broil on high for a few minutes (keeping an eye on it until it has crackled).
10. Serve immediately.

These lemon and herb pork spare ribs are easy to make if you take care and pay attention while cooking.

Lemon & Herb Pork Spare Ribs - #1 Method for "Flavor & Crunch" - Too Easy

These lemon and herb Pork Spare Ribs are juicy, moist with a delicious flavor with Crackling to boot. Instead of frying we roast these Bad Boys so that they're Tender where it counts and Crispy where you want them. This way of cooking helps infuse the flavors through the meat.

4.75 from 4 votes

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Course: Dinner, Lunch

Cuisine: American, Australian, British

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 2 people

Calories: 741kcal

Author: Matt Dobson

Ingredients

• 500 g Pork Spare Ribs
• 2 Lemons quartered
• 1/4 cup Sea Salt Flakes
• 2 tablespoons Dried Thyme
• 1 tablespoon Olive Oil
• 1/4 cup Worcestershire Sauce
• 1/4 cup Water

Metric - Us "Imperial"

Instructions

• Preheat oven to 180C/390F.
• Place Pork Spare Ribs on a cookie sheet lined with aluminum foil.
• Rub the pork with half of the flaked salt paying particular attention to the skin.
• Squeeze the juice of one of the lemons over each side of the pork, then sprinkle with the thyme.
• Bring all of the rashes together to resemble a pork belly so that the seasoned meat sides are pushed together "skin up."
• Drizzle the olive oil over the skin and sprinkle with the remaining flaked salt.
• Place the other lemon quarters onto the cookie sheet with the pork, cut side down.
• Mix together the water and Worcestershire sauce and pour around the pork.
• Bake 25-35 mins, until the pork is cooked through and the skin has crisped up. If crackling hasn't appeared (all ovens are differengrill/broil on high for a few minutes (keeping an eye on it until it has crackled).
• Serve immediately.

Nutrition

Serving: 250g | Calories: 741kcal | Carbohydrates: 9g | Protein: 40g | Fat: 60g | Saturated Fat: 19g | Cholesterol: 204mg | Sodium: 547mg | Potassium: 914mg | Fiber: 1g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 6.4mg | Calcium: 126mg | Iron: 7.5mg

If you want to make more of this lemon and herb pork belly spare ribs recipe simply adjust the recipe card above.