Succulent Greek-style Baby Back Ribs (with Lemon, Oregano & Garlic)

If you eat pork ribs, you probably have your favorite way of  preparing/enjoying them.

I have two favorites; James Beard's method, and this recipe for Greek-style baby back pork ribs from my friend Ann, at Thibeault's Table .

They are delicious! You can find the recipe by clicking on Thibeault's Table, above.
I urge you to stop by Ann's blog; you're in for a treat. Ann has always been such an inspiration to me since we first met up on the internet a couple of years ago.

Besides inspiring me to begin dabbling in food photography, I've learned so many things from her ~ including how to make the most delicious homemade bagels.

Click HERE to see her current post on bagels; within that post you will find a link to her most EXCELLENT and helpful, step-by-step tutorial on how to make your own fabulous bagels.

With Ann's guidance, you will find them easier to make than you think.


With the ribs last night I served oven-baked potato wedges (just slice russet potatoes, toss in olive oil, and sprinkle with plenty of coarse salt and freshly ground pepper and bake in a hot ~400* F) oven until as brown and crisp as you like.)
I turn them once, half-way through roasting time. This time I also sprinkled them with lemon-pepper seasoning.
In a separate shallow baking pan, I used the same method for fresh broccoli spears ~ except I only roast them for 10 to 14 minutes (loosely covering the pan with aluminum foil the entire time.)