Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sour Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Clove | 1 tsp ground (2g) | 7 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 pounds lean baby back pork ribs
- 8 cloves of garlic
- Juice of 3 large lemons
- ¼ teaspoon ground oregano
- 1 cup sour orange juice with the juice of 1 lime stirred in
- 5 teaspoons salt
- 2 teaspoons olive oil
Directions
Cut the ribs in 5 to 7 inches sections.
Wash well under faucet and dry thoroughly with paper towel.
Smash the garlic cloves in a mortar or garlic press.
Mix the lemon juice, orange juice, oregano, garlic,olive oil and 1/2 teaspoon of salt.
Set aside about 1/2 cup of this mix to be used when serving.
Place ribs in a large non-metal container and pour the rest of mix over the ribs.
Rub the remaining salt thoroughly on all surfaces of the ribs.
Place in the refrigerator and let stand for 2 to 3 hours.
Set you gas or charcoal grill to low and place ribs so that they are not exposed to direct flame.
Cook slowly for about 45 minutes.
Turn ribs once or twice while cooking.
Once they are cooked, increase the heat to high or in the case of a charcoal grill place ribs over direct high charcoal heat in order to brown.
Turn as needed to brown both sides well.