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

Marinade:

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.