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.