Oven-Roasted Pork Ribs with Quebec Leek and Lime Sauce

Early-autumn leeks freshly harvested in Shawinigan, Quebec, meet locally raised pork ribs slow-roasted in the oven for a full hour. The tender ribs are finished with a bright leek and lime sauce, making this dish a delicious choice for your next backyard BBQ or a relaxed weekend dinner.

The taste of Autumn joy @ Montreal

9/8/2026

Making: 4 portions

INGREDIENTS

Pork Ribs
1.2 kg pork ribs
2 cloves garlic (approx. 12g), minced
1 tsp salt
1 tsp black pepper
1/2 tsp paprika
1 tsp soy sauce

Leek & Lime Sauce
1 leek (approx. 160g), thinly sliced
1 tbsp olive oil
1 tbsp white wine (or water)
1/2 tsp lime juice

INSTRUCTIONS

1. Marinate the Pork Ribs
In a small bowl, mix together the minced garlic, salt, black pepper, paprika, and soy sauce to form a paste. Rub the paste evenly over all sides of the pork ribs.

2. Roast the Ribs
Preheat your oven to 350°F (175°C). Wrap the marinated ribs tightly in aluminum foil to lock in moisture, then roast for at least 1 hour, or until the meat is thoroughly tender.

3. Make the Leek and Lime Sauce
Heat a pan over medium heat with 1 tablespoon of olive oil. Add the thinly sliced leeks and sauté for about 5 minutes until soft and lightly golden. Pour in the white wine (or water) and cook for 1 minute, letting the liquid reduce slightly. Transfer the cooked leeks to a food processor and blend until smooth, then stir in the lime juice.

4. Plate and Serve
Arrange the tender roasted ribs on a plate and generously spoon the bright leek and lime sauce over top.

Serving Suggestion
Serve these ribs hot straight from the oven, spooning the citrusy leek sauce generously over the meat. They pair nicely with a crisp, thinly sliced cucumber and radish salad to add a refreshing crunch to the meal!

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