Ingredients
Units
Scale
Ingredients (Serves 4)
For the Spare Ribs:
- 2 pounds pork spare ribs, trimmed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon fresh thyme leaves
- Zest and juice of 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
For the Grilled Vegetables:
- 2 zucchini, sliced lengthwise into strips
- 2 bell peppers (red and yellow), cut into large strips
- 1 eggplant, sliced into rounds
- 1 red onion, sliced into thick rounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Optional: Balsamic glaze for drizzling
Instructions
Instructions
1. Marinate the Spare Ribs
- In a small bowl, mix olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, and pepper.
- Rub this marinade all over the ribs, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to infuse.
2. Prepare the Vegetables
- Toss the sliced vegetables with olive oil, salt, and pepper in a large bowl. Set aside.
3. Grill the Spare Ribs
- Preheat a grill to medium heat (about 350°F/175°C).
- Place the ribs on the grill, bone-side down. Grill for 20-25 minutes, turning occasionally, until the ribs are cooked through and have a nice char. Use a meat thermometer to ensure an internal temperature of 145°F (63°C).
4. Grill the Vegetables
- While the ribs are grilling, add the prepared vegetables to the grill. Cook for 3-5 minutes per side, or until they are tender and slightly charred.
5. Serve
- Arrange the grilled ribs on a platter alongside the grilled vegetables. Optionally, drizzle the vegetables with balsamic glaze for added flavor.
- Serve hot with lemon wedges on the side for extra zest.
