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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a bowl, combine the lemon juice, thyme, lemon zest, and minced garlic, mixing everything well.
Place the pork ribs in the bowl and let them marinate for about 15 minutes.
After marinating, transfer the ribs to a glass dish, cover it with plastic wrap, and refrigerate for about 4 hours.
Remove the pork ribs from the refrigerator and sprinkle them with flour that has been previously mixed with salt and pepper.
Heat the olive oil in a skillet, and once hot, add the ribs. Cook them on both sides over low heat until golden brown.
Add the milk to the skillet and continue cooking the meat until it is fully cooked and the sauce has thickened slightly.
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For a more intense flavor, you can marinate the ribs overnight instead of just 4 hours.
If you prefer a thicker sauce, you can add a little more flour to the milk before adding it to the skillet.
Serve the ribs with a side of mashed potatoes or roasted vegetables for a complete meal.
Can I use dried thyme instead of fresh thyme?
Yes, you can use dried thyme, but reduce the quantity to 1 teaspoon as dried herbs are more concentrated in flavor.
Can I substitute milk with a non-dairy alternative?
Yes, you can use unsweetened almond milk or oat milk as a substitute for regular milk.
How do I know when the pork ribs are fully cooked?
The pork ribs are fully cooked when the internal temperature reaches 145°F (63°C) and the meat is no longer pink.
Can I bake the ribs instead of cooking them in a skillet?
Yes, you can bake the ribs in a preheated oven at 375°F (190°C) for about 25-30 minutes after marinating and coating them with flour.
What can I use as a substitute for lemon juice?
You can use lime juice as a substitute for lemon juice, but it will slightly alter the flavor profile.
