Grilled pork ribs with vegetable stew

Summer and barbecuing definitely belong together… and so do wasps. Especially the long-lasting hot weather and the withering of flowers makes them very hungry and fierce. The scent of grilled food attracts wasps to the annoyance of those eating outside and at worst there might be dozens of them spinning on the edge of a plate or a drinking glass. They seem to be very fond of grilled meat, just as we people are.

Not even this meal was allowed to be eaten without those nasty creatures. My dear husband sits calmly forking food in his mouth, even though a wasp is flying right in front of his nose. I’m not such a calm person myself, I just start to wave my arms and in the worst case I have to go inside to eat.

We had pan fried potatoes and vegetables on the side, the recipe of which can be found from here. 

The stew was made inside and then brought out, only the ribs were done outside. Meat was bought unseasoned and therefore it had been marinated  from the day before.

Our ribs were rather sparsely grilled. We happen to love them that way but you can grill them just to your taste.

PORTION: 2 servings
TIME TO MAKE: marinating 24 hours, frying about 40 minutes


  • 400-500 gr pork ribs


  • ½ dl olive oil
  • 2-3 garlic cloves
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • a handful of fresh, chopped parsley
  • 2 teaspoons of fresh, chopped rosemary
  • 1 teaspoon of fresh, chopped thyme
  • 3 tablespoons of lemon juice

Press garlic cloves in olive oil, add all the other spices and mix well.


Put the ribs in a plastic bag and pour in the marinade, close the bag tightly and roll the marinade evenly all over the meat. Let season for about 20-24 hours.

Place the meat in an aluminum frying tin and grill on both sides to your taste (for about 40-50 minutes).

Tags: pork ribs grilled pork meat grilling bbq summerfood

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