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Dry Greek Ribs
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Dry Greek Ribs

Cook Time 3 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