Greek Pork (ribs or chops, doesn’t matter)

I make this recipe all the time in the summer, it’s DELICIOUS and crowd-pleasing.

• juice of ten lemons (approx. 1 cup.  use half as much if only doing pork chops)
• finely grated or minced garlic (a couple tablespoons.  or just smash ten cloves without chopping them if you just want a hint of garlic, without the breath!)
• 2-3 racks of baby back ribs, cut into individual ribs or three. Or 4-6 pork chops.
• 1/4 cup oregano
• cracked black pepper
• sea salt

Pile ribs in a large plastic or glass bowl (I refuse to put lemon juice in a metal bowl – that might be just me, though).  Cover with lemon juice and garlic.  Let marinate in the fridge for minimum 2 hours, maximum 24 hours.  I highly recommend at least six hours.

After marinading, remove from mixture (toss mixture, you don’t need porky-lemon-juice laying around), place on foil lined baking rack in a roasting pan.  Or, if you’re lazy or don’t have the rack, just put them on the foil in the pan.  Either way.  They’ll get crispier edges on the rack, though.

400 degrees – 30 minutes, turning over halfway through.  Ditto for the chops.