Prep 16 hrs
Cook 18 mins
This is the original recipe from Lee Hopper, a former Chef of the Georgia Governor's Mansion.
- 1 cup lemon juice
- 1 cup red wine
- 1⁄2 cup vegetable oil
- 1 1⁄2 tablespoons salt
- 1 1⁄2 tablespoons onion salt
- 1 1⁄2-2 tablespoons fresh ground black pepper
- 1 1⁄2 tablespoons celery salt
- 1 tablespoon chopped fresh marjoram
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 tablespoon chopped fresh basil
- 3 tablespoons soy sauce
- 3 tablespoons Worcestershire sauce
- 5 cloves garlic, chopped
- 3 lbs country-style pork ribs
- Place all ingredients, except ribs, in a food processor or blender and whirl until well blended.
- Pour marinade over ribs in a freezer baggie and marinate over night.
- Heat grill to medium/medium high.
- Drain the meat and place on hot grill.
- Cook for 8-10 minutes on first side, turn and cook 6-8 minutes on the other.
I was looking for a country rib recipe that I could cook after work...all my recipes for those types of ribs are sort of all day affairs. I found this one, marinaded my ribs the night before, got home from work and, I'm sorry, didn't believe that you could cook this cut for just 20 minutes. I was wrong! These came out tender, juicy and flavorful. I followed Di's instructions exactly, using fresh herbs from my garden. I'll be making this again this summer! Thanks Di Neal!
I would use onion POWDER instead of onion salt. Also, I would maybe steam or braise the ribs, then grill them. HOWEVRR the review from HEY JUDE makes me think they really might be good cooked as directed.
Excellent marinade. Was the most unusual way to have ribs as we usually use a tomato based bbq sauce. Surprsing how good these turned out. The marinade really permeated the meat. Can't wait to try on pork chops. Used tobasco brand worcestershire sauce for extra kick and omitted marjoram as we didn't have any.