Publisher Photo
Publisher Photo
This is an unusual recipe that you'll find irresistible. The lemonade acts as a tenderizer, so the pork steaks stay nice and juicy.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Bake: 20 min.

Ingredients

  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 2/3 cup soy sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon celery salt
  • 2 garlic cloves, minced
  • 6 pork steaks (1/2 inch thick)

Directions

In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times.
Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally. Yield: 6 servings.
Originally published as Lemon Pork Ribs in Country Pork 1996, p98

  • 1 can (12 ounces) frozen lemonade concentrate, thawed
  • 2/3 cup soy sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon celery salt
  • 2 garlic cloves, minced
  • 6 pork steaks (1/2 inch thick)
  1. In a large resealable plastic bag, combine the first five ingredients. Set aside 1/2 cup for basting and refrigerate. Add pork to remaining marinade and turn to coat. Seal bag; refrigerate overnight, turning meat several times.
  2. Discard marinade. Grill, covered, over medium heat for 5 minutes. Turn; baste with reserved marinade. Cook 15-20 minutes longer or until juices run clear, basting occasionally. Yield: 6 servings.
Originally published as Lemon Pork Ribs in Country Pork 1996, p98

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