Ingredients: |
Ingredients: These are a great alternative to messy BBQ Ribs. They are still juicy and tender with a deep lemon flavour that is popular with Greeks.
Marinate 8-24 hours ahead.
3 lbs Pork Back Ribs ( 3-4 racks )
3 tsp finely Grated Lemon Rind or Zest
1/2 cup Lemon Juice
1/4 cup Grated Onions
2 Tbsp dried Oregano ( the best Oregano is found in twig or stick form, with dried leaves on the twigs, in a plastic bag. DeLuca's has in stock.)
2 Tbsp Vegetable Oil
2 tsp Liquid Honey
3/4 tsp Garlic Powder
3/4 tsp Salt and Pepper
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Directions: |
Directions:After washing and trimming Ribs, cut into individual ribs.
In a small bowl: mix together the remaining ingredients for the Marinade.
Put Ribs and Marinade in a tightly sealed Zip Lock bag. Refridgerate and rotate occasionally for 8-24 hours.
Arrange Ribs on a Rack on a foil lined roasting pan.
Roast 400 degrees for 10 minutes. Reduce heat to 375 degrees and roast for 1 hour, basting if you have any Marinade left over and turning once, until meat is tender enough to fall off the bones.
BBQ Method: Start at Medium Heat for a few minutes on each side to "grill mark". Reduce heat to low and cook on indirect heat for 1 hour, till tender.
Marinade at end of cooking or as George Spirodakis did, liberally squeeze fresh Lemon Juice over meat as BBQing for the ultimate Greek Lemon Ribs. |
Personal
Notes: |
Personal
Notes: As far as I'm concerned buying Oregano in a spice jar is, well, just plain awful. Once you've tried Greek or Mediterranean Oregano, at Deluca's, you'll discover a whole different taste of Oregano. It is so good, you can sprinkle over new potatoes, Feta Cheese, Salads as well as use in all your Greek or Italian Dishes. It comes in a plastic bag, in twig form, with dried leaves. Cut a tiny slit in the bottom corner of the bag. Jostle the contents to loosen the leaves, shake it out of the little slit into your hand and fresh 'grind' this aromatic Oregano between your fingers, into your food. Then, place the bag in a Zip Lock, to keep fresh. I learned this from George and Cia Spirodakis, in their home, when they would invite us for dinner.
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