Skip to content

Chili Lemon Barbecued Ribs

(NOTE: This experiment was slated to be the second use of my new gas barbecue and so was supposed to be as much about learning the characteristics of the  equipment as it is the flavorings I was working with. Unfortunately, as you will see, things did not work out that way).

There are many different approaches to barbecuing ribs; pre-cooking or not, marinating or using a dry rub, saucing during cooking or not until afterward (to name a few issues), and many people will insist that one set method is the only proper way to do things. Naturally, this is nonsense but, at some point, I would very much like to do a systematic test of the various different techniques so as to compare and contrast the different results. For this experiment, however, I am adopting a very simple approach and will simply just do a straight forward grilling at moderate heat using side-ribs that have been given a long marinade using a spicy and tangy wet-rub…

The Ingredients

  • 1 rack of pork ribs;
  • 1 ½ tbsp. Chili-Ginger-Garlic Paste;
  • 1 tbsp. Lemon Juice;
  • 1 tsp. Olive oil;
  • 1 ½ tbsp. Sugar;
  • 1 tbsp. minced Lemon Zest;
  • 1 tsp. Salt;
  • 5 or 6 Lemon Slices;

The Method

First mix all the ingredients except the ribs and lemon slices in a bowl, mashing well with the back of a fork to blend the flavors.

Now, use a sharp knife to score the ribs all over to allow the marinade to penetrate, pay special attention to the concave side and make multiple cuts through the membrane. Many recipes call for this to be removed entirely but I have never yet done this and don’t believe it to be especially desirable. Once you have done this, spread the wet-rub all over the ribs, making sure to include the edges, and massage the mix well into the meat. Place the ribs on a suitable platter or pan, place the lemon slices on top and then pop everything in the fridge to marinate overnight.

Well folks, I am unhappy to report that, after marinating the ribs I awoke the following morning to a very wet and windy day that looked set to be nasty indefinitely. I don’t mind a little wetness but the wind was too high to allow me to use the grill so, instead, I ended up baking the ribs in the oven.

To achieve the same sort of result as I would on the grill I slow-cooked the ribs at low temperature until they were tender and as nicely browned as possible. Had I been able to use the barbecue, I would have cooked the ribs on a part of the grill with low flame and kept the other burners at nearly full flame to keep the temperature inside the cover fairly hot. Then, just before the end I would have turned up the burner beneath the ribs for the final touch. It is a shame I couldn’t do that on this but, such is life…

I am still getting used to the characteristics of my new oven but 250 degrees seemed about right and I baked the ribs for about 2 hours, first with the concave side up, and then down. I half expected that a quick go under the broiler might be necessary for a bit of color but, as it turns out, this was not necessary…

The Verdict

Well… not a great success. I served the ribs with some noodles spiced up with just a smidgen of Galingale Curry Paste and some chopped scallions. I also added just a splash of chopped red chili paste for some color.

My wife’s take on the whole thing was : ‘Not your best’ and ‘It’s alright’. Hardly a ringing endorsement but, ultimately, I had to agree. Overall, the flavor was indecisive, bland and didn’t have any excitement at all. There was nothing wrong with it particularly… it just didn’t sing!

Having said that, however, it struck me that, although my wife and I weren’t crazy about the result, it still might appeal to others. Years ago, we were down in Florida and some hosts took us to a BBQ place that they apparently enjoyed very much. Everybody raved about the BBQ meat but my wife and I could only exchange glances and wonder what the heck was supposed to be so good about it, Basically it was boring and bland, as far as we were concerned and the result of this experiment, while maybe (and just maybe) tastier to others, was not much better than the Florida stuff to our minds… I’d say that all this dish needs is a little tweaking but, too be honest, I have to mark this down as one of my failures… It’s a shame, really; they were such nice ribs to begin with.



18 Comments Post a comment
  1. Westcoast Foodie Blogger #

    Still looks excellent Sir. Happy Thanksgiving!

    October 8, 2012
  2. Reblogged this on bcfoodieblogger and commented:
    Take a look at this fine bloggers recipe. One of my favourite blogs to follow.

    October 8, 2012
    • Sometimes it’s good to show what *not* to do 🙂

      October 8, 2012
  3. feochadan #

    Happy Thanksgiving all! John is making Ciopinno – can’t wait for his blog post as he’s been working on the stock for days!

    October 8, 2012
    • Actually… the stock just took one day. Cioppino is to be served in a few hours. Post to follow in a week or so 🙂

      October 8, 2012
      • I’ve been wanting to make cioppino for a few weeks. I’ll look forward to your post for new ideas.

        October 14, 2012
  4. I’m a firm believer in blogging my flops as well as my triumphs … and believe me there have been plenty that have left me with the thought … ‘what was I thinking’ or ‘how can I make it better next time’. Though they do look good!

    October 8, 2012
    • I must say, they did *look* good …. better luck next time, I hope 🙂

      October 8, 2012
  5. I was about to say that the combination of chili and lemon and barbecue sound great….but….will recant. was the taste not up to par or was it the cooking method? you did a superb job anyway! 🙂

    October 8, 2012
    • sybaritica #

      I’m really not sure what went wrong here .. Possibly, grilling at high heat might have saved this. I’m not sure… the basic idea seemed sound 😦

      October 8, 2012
      • expatchef #

        Well, I give you props for effort! Nothing wrong with things not working in the kitchen…it happens to all of us! You can’t always make amazing food! 😉

        October 8, 2012
  6. Maybe someone else might like to try this? I’d be interested in any reports…

    October 8, 2012
  7. The look is not great. But perhaps you should use Lee Kam Kee BBQ sauce. That will guarantee a good look. My sis did very well with that.
    At any rate, happy Thanksgiving to my Canadian friends!

    October 8, 2012
  8. It would have been singing if you could have barbecued I suspect? I’ve always said that the person who invents a generic wind screen for barbecues would be wealthy! Nothing is more annoying than opening the lid and seeing your food hasn’t cooked for 15 minutes because the wind’s blown the flame out. I’m looking forward to your comparisons.. I hope you try this one again??

    October 8, 2012
    • I’ve baked plenty of ribs that were great but, yes, I think in this instance that was the problem. I did the seasoning with a few to the grill… just didn’t work for the oven I guess

      October 9, 2012
  9. It looks so good that I can’t believe it wasn’t more delicious! Maybe your taste buds were taking a night off! 🙂 Hope your wife got home safely.

    October 9, 2012
  10. petit4chocolatier #

    Happy Thanksgiving week! It still looks really good!

    October 9, 2012

Comments, thoughts or suggestions most welcome...

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .


My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design


Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?


Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season


If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The Blog

The latest news on and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes


a recipe sharing and bento blog


Just another site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!


home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine


A Journey About Food, Recipes And Destinations


Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.

%d bloggers like this: