When I went grocery shopping last Sunday, I got some boneless pork ribs. I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.
I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.
When I served dinner last night, Hubby was delighted with the ribs. Since there were a couple left over, he claimed them as his own for our left over night. So I think this marinade is a winner.
This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.
Bonus: It’s Whole30 friendly.
Oh, and I finally figured out how to make my recipes printer friendly. That’s been a big problem during the 7 years I’ve had this blog.
Lemon Garlic Marinade
Ingredients
-1 lemon, zest and juiced
-1 clove of garlic, minced or 1 Tbsp. minced garlic
-2 Tbsp. extra virgin olive oil
-1 tsp. Salt
-1 tsp. Pepper
-2 tsp. oregano
Directions
- In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
- Add either boneless ribs, pork chops, or chicken breast.
- Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
- Preheat the oven to 425 degrees. Place meat in a baking dish.
- Cook the pork or chicken for 20 to 30 minutes.
- Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
- Serve and enjoy!
The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.
Happy eating,
Traci
Believe in the Magic Traci Diary 
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