Greek Ribs

Ingredients

• 1 cup fresh lemon juice
• 1/2 cup liquid honey
• 3 cloves garlic, finely chopped
• 1 tbsp chopped fresh oregano
• 1 tsp chopped fresh thyme
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 3 tbsp salted butter, cubed and softened
• 4 lb (2 kg) pork back ribs
• 1 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. To prepare glaze, combine lemon juice, honey, garlic, oregano, thyme, 1/2 tsp salt and 1/4 tsp pepper in a medium non-reactive saucepan. Bring to a boil over medium heat.
2. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half, about 8 minutes.
3. Turn heat off. Add butter and stir until butter is melted; cool completely.
4. Reserve and refrigerate 1/4 cup of glaze to serve with ribs; remaining glaze will be used to baste pork during cooking.
5. With a drip pan positioned underneath, place ribs, overlapping slightly, on warming rack over medium heat on natural gas barbecue. Sprinkle with 1 tsp salt and 1/2 tsp pepper. With lid down, cook ribs, turning and basting every 20 minutes with remaining glaze, for 2 – 2 1/2 hours or just until ribs are tender.
6. Meanwhile, reheat reserved glaze.
7. Cut ribs into serving pieces and serve drizzled with reserved glaze.