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 them because we do have them rather frequently.)  :0)

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



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

Another thing that I always do to any ribs I am going to prepare is to remove the tough membrane from the bone side of the ribs. This allows the rub/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 towel to 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 and parsley, tossed with a red wine vinegar vinaigrette. I can make a meal out of the salad alone (sometimes I add some 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've attended. Soft, but not like 'bubble gum' bread. The sesame seeds are optional 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 marinade for 20 minutes to an hour before adding the lemon juice.

Thanks for stopping by ~ Bon Appetit!
~~mari