800 g short ribs
Marinade
¼ cup (60 ml) fresh lemon juice
1 tsp (5 ml) grated (or strands) lemon zest
¼ cup (60 ml) dry white wine
2 Tbsp (30 ml) chopped fresh thyme
or 2 tsp (10 ml) dried
2 Tbsp (30 ml) chopped fresh origanum or 2 tsp (10 ml) dried
1/3 cup (80 ml) olive oil
2 tsp (10 ml) soy sauce
1 Tbsp (15 ml) honey
salt and freshly ground black pepper to taste
- Cut ribs into smaller portions if preferred, then place in a non-metallic container.
- Mix all the marinade ingredients together and pour over the ribs. Cover and marinate in the refrigerator for about 6 hours or overnight.
- Remove the ribs from the marinade and place in a large ovenproof dish or roasting pan. Bake in a preheated oven at 200 °C for 20 minutes, turning and basting frequently with the marinade. Serve with baked potatoes.
Serves 4-6
Tip
To get more juice out of lemons, place them in warm water for about 15 minutes or heat in an oven before squeezing.
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