Greek Baby Rack Ribs
1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper
Mince garlic and press with back of knife to turn into a paste. (or use a microplane). Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if using. Squeeze juice of whole lemons over ribs (30 mins to an hour before cooking)
Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat.
Heat grill to high (both sides)
Place ribs on one side of grill or the middle (depending on Grill) and turn that side off. Lower other burners to medium. Cook, turning occasionally until ribs are tender.
On my grill they take about 45 minutes to an hour depending on the size of the ribs but could take longer depending on grill being used.
A Greek Salad is the easiest of salads to make. It is one of the few salads that I actually like.
It is comprised of Tomatoes, Onions, Green Peppers, Cucumber, Kalamata Olives, Feta Cheese, oregano, salt, pepper and Olive Oil. I go heavy on the tomatoes.
Just cut up all the vegetables, sprinkle with oregano, salt, pepper and the feta cheese and drizzle with olive oil. The better the ingredients the better the salad, so if you can, use an imported Feta, preferably a Sheeps Feta, and a good quality Extra Virgin Olive oil. This salad is even better in the summer when local tomatoes are in season.
12 Comments Add yours
The Kitchen Gnome loves ribs and every variation! We have never had them Greek style. I know he will want to give these a try! Your salad looks delightful!
I have never tried Greek ribs, but they sound delicious! We only know ribs around here two ways–wet or dry! Like you, I am not crazy about salads; however, Greek salad is an exception! Love the stacked version–beautiful!
Food should be satisfying….agreed! I am Gah, Bah, about salads. I do however love a good Greek salad. Terrific mouthwatering photos!
I love the idea of baking the feta in the oven before adding to the salad. Here in Vermont the best feta's are not imported, they are local Vermont produced cheese. There is a goat's milk feta that is my absolute favorite. I will have to buy some soon for a baked Greek salad.-Robin
Oh how I miss the wonderful Greek and Italian restaurants back home in Niagara falls! You should open a restaurant here..I have yet to find a good one on the island!! Prices are also crazy here!
Kate, Susan, if you like a dry rib, you will probably love these. Donna, glad to know I 'm not alone in how I feel about salads.Robin, I'm sure your local Vermont cheeses are amazing. We have some local Vancouver Island Goat Milk fetas that are really darn good too, but when it comes to Greek Salads I want sheeps feta. I love the flavour and the texture (Creamier) of Bulgarian and Macedonian Sheeps feta.
Pamela,have you been to the new Greek restaurant in Duncan? Pegasus? If so I would be interested in your review. I haven't talked to anyone that has tried it yet. Ann
ANother simple idea applied to ribs..taste of souvlaki cum-baby-back-ribs!
The ribs look mouthwatering. It's all I can do from licking the screen right now. Do you think it would be possible to cook these in the oven instead of the grill? It's still too cold to bbq and I need to eat these asap.
Lesley, You can make these in the oven. Just place them on a rack and roast until tender. Time will depend on the size of your ribs. Some racks are more meaty than others. Somewhere between 60 to 90 minutes should do it.AnnPS. I lived in Northern Ontario for five years and grilled year around.
I just made these tonight, and we love them. Your website is drool-worthy. I hope you keep posting!
Thanks Christine. I’m so happy that you enjoyed the Greek ribs. They are a favourite.
I’ve had the blog now for almost 12 years. Plans are to keep it going.