| Ingredients | Instructions |
|---|---|
| • 2 racks pork baby back ribs, cut in half if pan is small • 2 oz fresh‑squeezed lemon juice • 2 oz Medusa seasoning (or seasoned salt) • cold water, enough to fill ¾ of the pan | Place ribs in an oven‑safe pan with a tight‑fitting lid (at least 6 inches deep). Add lemon juice and sprinkle with Medusa seasoning. Add cold water, filling ¾ of the pan. Seal tightly with lid or aluminum foil. |
| Bake at 375°F (190°C) for 3 hours. Remove from oven and let ribs rest in the juices for 1 hour, partially uncovered. | |
| Remove ribs from the pan and save cooking juices for soups or other uses. Wrap ribs and refrigerate until needed. | |
| • 16 oz Greek dressing, for glazing | To serve: Remove ribs from refrigeration and let temper for 45 minutes. Oil lightly or apply Greek dressing to both sides. If grilling, wait to sauce ribs until near the end of cooking to avoid flare‑ups. Grill, bake, or broil for 20 minutes, basting with sauce after the initial caramelization. Continue cooking for another 5 minutes until glazed and crispy. |
