Lemon Herb Pork Belly Spare Ribs Recipe

Lemon & Herb Pork Spare Ribs - #1 Method for "Flavor & Crunch" - Too Easy

These lemon and herb Pork Spare Ribs are juicy, moist with a delicious flavor with Crackling to boot. Instead of frying we roast these Bad Boys so that they're Tender where it counts and Crispy where you want them. This way of cooking helps infuse the flavors through the meat.
5 from 3 votes
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Course: Dinner, Lunch
Cuisine: American, Australian, British
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2 people
Calories: 741kcal
Author: Matt Dobson


  • 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


  • 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.


Serving: 250g | Calories: 741kcal | Carbohydrates: 9g | Protein: 40g | Fat: 60g | Saturated Fat: 19g | Cholesterol: 204mg | Sodium: 547mg | Potassium: 914mg | Fiber: 1g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 6.4mg | Calcium: 126mg | Iron: 7.5mg