1. In a large stockpot, cover ribs with boiling water, cover and bring to boil. 2. Reduce heat and simmer for 45 to 60 minutes or until ribs are tender. 3. Drain and let cool, pack into large heavy plastic bag. 4. Combine oil, garlic, parsley, lemon rind, lemon juice, thyme, rosemary, sage, savory, marjoram, pepper, mint, allspice, cumin and cayenne, pour over ribs, coating meat evenly. 5. Tie bag closed, place in large bowl and marinate in refrigerator for 8 to 24 hours, turning bag over periodically (Note: there is just enough marinade to cover ribs, not to swish around). 6. Remove ribs, reserving any marinade, bring ribs to room temperature. 7. Cook on greased grill over hot coals or on high setting for about 10 minutes per side or until meat comes away from bone, brushing occasionally with any marinade. 8. Season with salt to taste after cooking. 9. Cut into serving sized portions of 3 to 4 ribs. 10. Garnish: Cut lemons into wedges. 11. Garnish ribs with lemon wedges, and lemon rind and thyme, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
