Pork ribs with lemon, new potatoes and scallions

November &… Food!

On Saint Andrew’s Day pork is twenty-five days away from Christmas.

According to folk tradition pigs were to be butchered on the 30th of November, Saint Andrew’s Day, to ensure the meat could be “processed” all day long without compromising its quality and preservation.

And speaking of pork, how’ about trying this flavourful recipe for pork ribs with lemon, new potatoes and spring onions?

As Autumn nears, so do our cravings for “good stuff”. So, with our passion for cooking rekindled, together with our stove burners, let’s embark on a voyage of discovery and hone our skills with tasty, lemony, and simply scrumptious cold-weather proof entrees… Hey, foodie, let’s get started!


  • Pork ribs (about 2 per person)
  • New potatoes
  • 1 onion
  • 6/7 scallions
  • 8 Tbs Limmi lemon juice
  • 1 Tbs acacia honey
  • 2/3 sprigs of rosemary
  • Italian extra-virgin olive oil
  • Sale & pepper to taste


In a bowl, emulsify the olive oil with the 6 Tbs Limmi lemon juice and the acacia honey, then put it in the fridge to rest for about 15 minutes. Chop the onion and let it brown on the stove in a pan as you wash and cut the potatoes.

Place the potatoes in the same pan used for the onion, add chopped rosemary and scallions. Add salt and pepper and drizzle with Limmi lemon juice to taste.
While the potatoes to cook, take the Limmi lemon emulsion out of the fridge and glaze the pork ribs with it. Place them in the oven at 180°C for about 30/40 minutes till cooked and browned.

To plate, lay the ribs on top of a layer of potatoes, garnish with rosemary and drizzle with a few drops of lemon juice.