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Lemon honey pork ribs
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Total Time:
2 hours 26 minutes
Ingredients:
  • 2 red onions
  • 1 large bulb of fennel
  • 750 g waxy potatoes
  • 1 bulb of garlic
  • 1 lemon
  • 4 tablespoons runny honey
  • 1.4 kg baby back ribs
  • ½ a bunch of oregano (10g)
Instructions:
  • 1. Preheat the oven to 180°C and boil the kettle. 2. Place a large shallow casserole pan over medium-high heat. 3. Peel and quarter the onions, trim and quarter the fennel, scrub and halve or quarter the potatoes, then add to the dry pan. 4. Cook for 10 minutes, stirring occasionally, until starting to brown. 5. Add the unpeeled garlic cloves, 100ml boiling water, sea salt, and black pepper. Increase heat to high and bring to a boil. 6. Mix lemon juice and honey in a bowl and set aside. 7. Halve the rib racks, drizzle with 1 tablespoon of olive oil, season with salt and pepper. 8. Arrange the ribs over the vegetables in the pan. 9. Roast in the oven for 1 hour and 30 minutes, flipping the ribs halfway through. 10. Remove the pan from the oven, brush the ribs with the lemon honey mixture and sprinkle with chopped oregano leaves. 11. Return to the oven, reduce the temperature to 150°C, and cook for an additional 30 minutes, or until the ribs are tender. 12. Transfer the ribs to a board, squeeze the garlic into the pan juices, and mash. 13. Serve with a side of green salad.

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