Side Dishes

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip

Name: Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip
Prep time: 100 min
Cook time: 70 min
Total time: 170 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 150 g Pork back ribs; 10 g Garlic; 15 g Lemon; 10 g Soju; 1 g Rosemary; 1 g Minced garlic; 1 g Ground black pepper; 5 g Olive oil; 10 g Yogurt; 2 g Honey; 2 g Lemon juice

레몬등갈비구이

Pork back ribs marinated with soju, rosemary, garlic, pepper and olive oil, oven-roasted for over an hour, then finished with fresh lemon juice and served with a honey-lemon yogurt dip. Lemon provides the seasoning, and dipping rather than drizzling the sauce reduces sodium.

📝 Step-by-Step Instructions

Soak the ribs in 5 cups of cold water for at least 1 hour to remove the blood.

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip — step 1

Cut the ribs into individual pieces.

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip — step 2

Toss the ribs with the marinade, garlic and rosemary and marinate for about 30 minutes.

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip — step 3

Roast in an oven preheated to 190°C for 40 minutes, flip and roast for 30 more minutes at the same temperature.

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip — step 4

Mix the dipping sauce.

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip — step 5

Plate the ribs, squeeze lemon juice over them and serve with the dip.

Lemon Rosemary Roast Back Ribs with Honey Yogurt Dip — step 6

📊 Nutrition Facts (per serving)

281.4Calories (kcal)

2 gCarbs

24.4 gProtein

19.5 gFat

74.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.