Few events are more anticipated than the first barbecue of the summer. This recipe for lime and pepper summer grilled ribs will not disappoint. Just about everyone enjoys a finger-licking good sparerib dinner.
However it wasn’t until the 20th century and the invention of refrigeration that spareribs took their rightful culinary place. It used to be that the ribs were the parts left behind, along with the backbone, the tenderloins, and the chitterlings. Because the spareribs were literally spare of meat, they weren’t preferred. However, the name spareribs actually comes from the German Rippenspeer or literally translated “spear ribs.” This cut was traditionally roasted on a spit or spear.
Regardless of their history, spareribs are here to stay. Stock up and enjoy them this summer!
Yield: 8 Servings
Total Time: 2 Hours 40 Minutes
Prep Time: 20 Minutes
Cook Time: 2 Hours 20 Minutes
- 2 pounds spareribs
- 1 cup fresh lime juice
- 1/4 cup raw honey
- 1/4 cup black pepper
- 2 tablespoons sea salt
- 2 tablespoons extra-virgin olive oil
- 1 cup pureed tomatoes
Preheat your oven.
In a large bowl, mix fresh lime juice, raw honey, pepper, and sea salt until well blended.
Place each rib on a large foil and smear with the lime juice mixture until well coated. Wrap each foil and place on the preheated oven.
Bake for about 2 hours on low heat until the ribs are very tender. Remove the ribs from oven and transfer the cooking juices to a saucepan and stir in pureed tomatoes. Cook for about 6 minutes or until thick.
Preheat your grill until hot, clean and spray with olive oil cooking spray.
Brush the ribs with the lime sauce and grill for about 8 minutes per side or until golden brown.
Serve with the remaining sauce. Enjoy!
Nutritional Information per Serving:
Calories: 568; Total Fat: 38 g; Net Carbs: 22.1 g; Dietary Fiber: 0.6 g; Sugars: 17.2 g; Protein: 33.2 g; Cholesterol: 137 mg; Sodium: 1861 mg