Those Fabulous Greek-Style Ribs

I've posted about these delicious ribs before it one of my favorite recipes for baby back pork ribs.(I don't post pictures of them each time I make thembecause we do have them rather frequently.)  :0)

As I explained in my previous post aboutthese succulent rib, I got the recipe from my friendAnn of Thibeault's Table--if you click the link you can get the recipe.



The method is quite simple ~ you make arub of salt, pepper, oregano, garlic, olive oil and lemon zest,rub it into the baby back pork ribs and allow them torest in the refrigerator. If I have planned ahead Ido this the day before I am going to grill them, butif you only have a few hours, that will do.
Shortly before grilling, squeeze lemon juice overthe ribs (don't do this part very far in advance orthe acid in the lemon juice will alter the texture ofthe rib meat.)

Another thing that I always do to any ribs I amgoing to prepare is to remove the tough membranefrom the bone side of the ribs. This allows therub/marinade to penetrate the meat more throughly,and the membrane is not pleasant to eat anyway.


In this image I've already removed it ---  it can be stubborn, but if you begin at one edge and get it started it usually will peel off in one sheet. (You can use a dry kitchen cloth or paper towelto assist in getting a good grip on the membrane.)


Then just grill as directed in the recipe~you can also bake them in a 375º to 400º(F) oven.(I like them best when grilled, but in a pinch . . .)



This time I served them with a Greek-style pasta salad;Pasta, Feta cheese, Cherry tomatoes, Kalamata olives, orange bell pepper, roasted eggplant, cucumber, purple onion andparsley, tossed with a red wine vinegar vinaigrette.I can make a meal out of the salad alone (sometimes I addsome grilled shrimp to the salad and serve it as a main course.)



I also made some Greek bread to go with the meal,very good. The kind that's usually served at the Greek Festivals I'veattended. Soft, but not like 'bubble gum' bread. The sesame seeds areoptional but I always make one loaf with, and one without.It's also good as sandwich bread and is marvelous toasted, too.  I'll share that recipe in the next few days.



The rub/marinade is also really good on prawns,fish and chicken, you only need to allow those to marinadefor 20 minutes to an hour before adding the lemon juice.

Thanks for stopping by ~Bon Appetit!
~~mari

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