
This Lemon Pork Spare Ribs recipe is a little hack I came up with to get crispy crackling on the outside and more flavor in the meat than cooking as a whole pork belly.
The secret is to season the pork pieces and then push them together like one roast.
The pork spare ribs come out full of flavor with a crispy skin unlike cooking in a pan.
The Lemon Pork Spare Ribs recipe makes 2 servings. Leftover Pork can be stored in the fridge for up to 4 days.
Ingredients For Lemon Herb Pork Spare Ribs

- 500 grams/1.1 pounds of Pork Spare Ribs
- 2 Lemons, quartered
- 1/4 cup of Sea Salt Flakes
- 2 tablespoons of Thyme, dried
- 1 tablespoon of Olive Oil
- 1/4 cup of Worcestershire Sauce
- 1/4 cup of Water
How To Make Lemon Herb Pork Spare Ribs

- Preheat oven to 180C/390F.
- Place Pork Spare Ribs on a cookie sheet lined with aluminum foil.
- Rub the pork with half of the flaked salt paying particular attention to the skin.
- Squeeze the juice of one of the lemons over each side of the pork, then sprinkle with the thyme.
- Bring all of the rashes together to resemble a pork belly so that the seasoned meat sides are pushed together “skin up.”
- Drizzle the olive oil over the skin and sprinkle with the remaining flaked salt.
- Place the other lemon quarters onto the cookie sheet with the pork, cut side down.
- Mix together the water and Worcestershire sauce and pour around the pork.
- Bake 25-35 mins, until the pork is cooked through and the skin has crisped up. If crackling hasn’t appeared (all ovens are different) grill/broil on high for a few minutes (keeping an eye on it until it has crackled).
- Serve immediately.
These lemon and herb pork spare ribs are easy to make if you take care and pay attention while cooking.

Lemon & Herb Pork Spare Ribs - #1 Method for "Flavor & Crunch" - Too Easy
Ingredients
- 500 g Pork Spare Ribs
- 2 Lemons quartered
- 1/4 cup Sea Salt Flakes
- 2 tablespoons Dried Thyme
- 1 tablespoon Olive Oil
- 1/4 cup Worcestershire Sauce
- 1/4 cup Water
Instructions
- Preheat oven to 180C/390F.
- Place Pork Spare Ribs on a cookie sheet lined with aluminum foil.
- Rub the pork with half of the flaked salt paying particular attention to the skin.
- Squeeze the juice of one of the lemons over each side of the pork, then sprinkle with the thyme.
- Bring all of the rashes together to resemble a pork belly so that the seasoned meat sides are pushed together "skin up."
- Drizzle the olive oil over the skin and sprinkle with the remaining flaked salt.
- Place the other lemon quarters onto the cookie sheet with the pork, cut side down.
- Mix together the water and Worcestershire sauce and pour around the pork.
- Bake 25-35 mins, until the pork is cooked through and the skin has crisped up. If crackling hasn't appeared (all ovens are differengrill/broil on high for a few minutes (keeping an eye on it until it has crackled).
- Serve immediately.
Nutrition
If you want to make more of this lemon and herb pork belly spare ribs recipe simply adjust the recipe card above.