Recipe by Dib's
This is the original recipe from Lee Hopper, a former Chef of the Georgia Governor's Mansion.
Top Review by Hey Jude
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!
- 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
Directions See How It's Made
- 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.