These pork ribs are tender and juicy right off the grill, at
room temperature, or even cold, which makes them perfect
picnic food. And you don’t need a fork or knife, just plenty of
napkins.
The ribs are at their best if marinated for a good few hours
or from the night before if possible.
Ingredients
1/3 cup cider vinegar
1/4 cup finely grated lemon zest (about 4 medium lemons)
2 tablespoons of Spice&Easy Blend of your choice
2 full racks baby back pork ribs (about 5 to 6 pounds)
Place the ingredients, except the ribs, in a medium bowl and
whisk to combine; set aside.
Line a roasting pan with aluminium foil. Place the ribs in the
pan bone-side up and evenly coat with half of the marinade.
Flip the ribs, and evenly coat with the remaining half of the
marinade. Cover tightly with more aluminium foil and
refrigerate overnight or as long as possible.
When ready to cook heat the oven to 325°F and arrange a
rack in the middle. Remove the ribs from the refrigerator and
let sit at room temperature while the oven is heating, at least
20 minutes.
Bake covered for 1 hour. At this point remove from the oven
and place on a low-medium BBQ grill and continue baking
until the ribs are knife tender, about 1 hour more.)