Servings: 2 | Prep: 10 minutes | Cook Time: 1 hour

Ingredients

• 1 rack pork back ribs
• 1 tsp olive oil
• 2 tsp dried oregano
• 2 tsp sea salt
• fresh cracked black pepper
• 3 tbsp lemon juice
• 1/2 lemon thinly sliced

Directions

1. Prepare a double layered pouch of tin foil crimped up on all four sides to hold cooking juices and oil the inside bottom to prevent the ribs from sticking during cooking.
2. On the inside or concave side of the ribs, use a sharp knife to lift up one end of the layer of “skin” covering the ribs and pull across to remove.
3. On the same side, slice the meat between each rib three quarters of the way down, being careful not to cut all the way through.
4. Preheat BBQ on high heat, leaving one section unheated, preferably at the back.
5. Sprinkle the uncut side of the ribs with half of the salt, pepper and dried oregano and place this side face down in the foil pouch.
6. Slowly pour the lemon juice over the cut side of the ribs from one end to the other and cover with the lemon slices.
7. Sprinkle with the other half of the salt, pepper and dried oregano.
8. Place a layer of tinfoil over the ribs and crimp to form a lid.
9. Place the foil pouch on the unheated section of the BBQ and close the lid.
10. Convection cook for 45 minutes.
11. Reduce the front burners to medium.
12. Take off the tin foil lid, place the lemon slices to the side and remove the ribs to the hot section of the grill, retaining the juices in the pouch for later use.
13. Sear both sides for an additional 10 minutes or until crisped up to desired texture.
14. On a cutting board, slice the ribs between the bones and place on a platter.
15. Pour the remaining juices from the pouch over ribs and top with the lemon slices and serve.