Monday, July 12, 2010

Greek Ribs

These ribs are just so appealing, they are slightly tart from the lemon and red wine vinegar, savory from the oregano, slightly spicy from the pepppers, enticing with just a little smoke. And the texture combines succulent and juicy meat with a crispy fire licked crust.

2 Slabs of St Louis style baby back ribs

1 cup freshly squeezed lemon juice

2 Tablespoons of red wine vinegar

1 cup minced onion

2 to 3 cloves of garlic, minced

1 thirty-two ounce jar of Greek pepperoncini, including brine

1/2 cup fresh oregano, chopped

Salt to you taste and freshly ground black pepper

Prep your ribs by removing the silver skin along the backside of the ribs. Cut the ribs into 3 to 4 rib sections, and blanch in boiling water for five minutes.

Submerge the ribs in the marinade and let them marinate for at least 1 hour or overnight in the refrigerator.

Bring the ribs to room temperature and roast them in the marinade at 300 degrees for a little over an hour, basting them every 15 minutes.

Drain the ribs and reserve the cooked marinade to use as a dipping sauce for the ribs.

Prepare a hot charcoal fire, and sear the cooked ribs until they are charred and crispy

To serve, spoon a bit of the cooked marinade with the pepperoncini over the top of the ribs and serve the remaining cooked marinade in a bowl to the side.


The Duo Dishes said...

Great recipe. These would be nice on a lamb rack too!

Kevin said...

Boiled ribs?!?!?!?!?! Sorry Mick, but I just can't go there. Several hours at 250, kissed with Pecan, Hickory, or Cherry wood smoke and finished with a sweet/spicy glaze...Now I'm hungry.

Now...don't tell me that you bake briskets............


mickey said...

Kevin, I knew you would be incensed by this , but did you even read the recipe-the ribs are blanched, roasted, and grilled-to dismiss them as merely "boiled" is incorrect as well as unfair. Now the end result here is much like carnitas, which I'm guessing you like. Boiled pork is crisped in a fryer, I just crisped the pork on a grill rather than in a fryer. So if you like carnitas, you'd like these ribs. I also love sweet-spicy barbeque, but my heart is so large I can also love savory, herby, and garlicy.

I do not bake briskets, but I do braise them in a delicious concoction of red wine, beef stock, herbs and vegetables. How else do get really good gravy for your mashed potatoes?