St. Louis Lemon Ribs

Originally published in the August 2009 issue of FOX CITIES Magazine.

“We put together the restaurant menu ourselves, & this is our creation. There’s nothing like it, that’s why people love it!” – Oscar & Sherri Serron, owners; The Greek Kafe, Appleton

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1 tsp. salt
1 T. pepper
1/4 cup paprika
1 T. lemon & herb seasoning (pre-packaged)
2 racks pork baby back ribs (about 4-1/2 pounds)
2 T. olive oil
All-purpose greek seasoning (Cavender’s)
1/2 tomato sauce
1/4 cup packed brown sugar

In a mixing bowl, combine salt, pepper, paprika and lemon & herb seasoning.

Brush ribs with olive oil, then rub both sides of the ribs with the seasoning mix and sprinkle the rubbed ribs with greek seasoning on both sides. Wrap each rack in a large piece of heavy-duty foil, sealing the edges tightly. Grill ribs, in foil, over indirect medium heat for 1 hour.

While ribs are grilling, combine tomato sauce and brown sugar in a saucepan and bring to a boil, then reduce heat and let simmer until sauce has thickened.

Remove the foil from the ribs, brush with sauce & place the ribs back on the grill over direct heat for 20 minutes or until meat is tender, turning and basting occasionally with sauce.

Yields 4 servings.


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