DRY GREEK RIBS

I discovered dry Greek ribs when I went to dinner with mom to a local Greek restaurant. They were so flavourful! Even though they weren’t covered in any sauce, they were tender, tasty, and downright addicting. So I did a bit of digging and found a recipe that seemed to hit the mark. I did increase the fresh oregano and the garlic, but upon the Hubby’s recommendation, I’ll add even more fresh garlic. The lemon zip also added another level and I could have eaten the whole slab by myself.

I served with a village salad (also known as Greek salad). A simple dish of feta, olives, some veg (tomatoes, celery, shallots, cucumber), drizzled with good oil and lemon juice, and seasoned with good dried oregano and salt and pepper. I liked it almost as much as the ribs. Almost. Because, you know.. ribs.

Print

Dry Greek Ribs

Cook Time 3 hours hours

Ingredients

• Baby back ribs

Marinade Ingredients

• 1/4 cup fresh thyme chopped
• 1/4 cup fresh rosemary chopped
• 1/2 cup fresh oregano chopped
• 1 head of garlic minced
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup olive oil
• 1/4 cup white or red wine vinegar
• 1/4 cup fresh squeezed lemon juice

Dry Rub Ingredients

• Dried oregano
• Greek Salad Herb Mix
• Clubhouse Cracked Pepper and Garlic

Instructions

Method 1 - Sous Vide

• Combine all marinade ingredients in a small food processor.
• Cut the ribs into manageable pieces and put them into 2 sous vide bags.
• Divide the marinade into the 2 bags and vacuum seal.
• Sous vide at 60°C for 6-8 hours.
• Remove from the bags and sprinkle both sides with the dry rub ingredients.
• Sear on the BBQ for 4 minutes a side.
• Pull off of heat, give a squirt of fresh squeezed lemon and a sprinkling of salt and serve.

Method 2 - Oven

• Combine all marinade ingredients in a small food processor.
• Use a large piece of foil (you want to make a giant pocket) and line a casserole dish.
• Coat both sides of the ribs with the mixture, place in the dish, pour any remaining mixture into the foil.
• Seal the edges of the foil.
• Put in the fridge overnight.
• Place the dish (still wrapped in foil) into an oven, preheated to 200°F, and bake for 2 hours.
• Remove from the foil, sprinkle both sides with the dry rub ingredients, and place on a hot bbq (around 450°F).
• Sear off and let cook for about 4 minutes a side.
• Turn the heat down (to about 200°F) and cook for an additional hour, turning every 15 minutes.
• Pull off of heat, give a squirt of fresh squeezed lemon and a sprinkling of salt and serve.

Notes

Adapted from epicurious

If you like this recipe, please share!