Greek Ribs Recipes

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SMOKED PORK RIBS



Smoked Pork Ribs image

If you don't own a smoker, this is a great way to do ribs on the grill. I first saw this technique done by Adam Perry Lang, who is not only a great barbecue chef but a great all-around chef. In fact, he knows more about meat than practically anybody I've met. For this recipe I use pork spareribs, but the technique works just as well with lamb ribs too, though cook times will vary. Feel free to substitute your favorite BBQ sauce.

Provided by Michael Symon : Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 18

1 tablespoon garlic salt
2 teaspoons smoked paprika
2 teaspoons toasted and ground coriander seed
Pinch kosher salt
1 tablespoon oregano
2 racks pork baby-back ribs
Juice of 1 lemon
1 tablespoon honey
1 tablespoon red wine vinegar
1 garlic clove, minced
1/2 small red onion, minced
Teaspoon fresh oregano
Teaspoon fresh thyme
1 lemon
Sea salt
1 tablespoon fresh oregano
1 tablespoon extra virgin olive oil
Drizzle of honey

Steps:

  • Mix to combine all the rub ingredients. Moisten the ribs with lemon juice and then coat all sides with the rub, making sure to distribute evenly.
  • Arrange the grill or smoker for indirect heating so the ribs will not be directly over the heat source. Using low heat and applewood chips (about half a pound), place ribs on cool part of the grill, wrap in foil, make a few incisions in the foil and smoke for 1 hour.
  • Meanwhile, whisk together all glaze ingredients.
  • After 1 hour, pour a third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it. Do the same with remaining racks. Return ribs to the grill and cook meat-side down for 30 minutes, maintaining low heat. Occasionally check the grill to make sure it remains low. After 30 minutes, flip the foil bundles and continue cooking.
  • After 1 hour of cooking, remove the ribs from the grill and let rest in the foil for 30 minutes. Meanwhile, raise grill heat to medium-high. Cut the lemon in half and grill flesh-side down until nicely marked and slightly soft, 3 to 5 minutes.
  • When done resting, remove the ribs from the foil and place on the grill meat-side down and cook for 4 minutes. Flip and cook for another 2 minutes. Remove the ribs from the grill and garnish with the grilled lemon, sea salt, oregano and extra virgin olive oil and a little drizzle of honey.

GREEK RIBS



Greek Ribs image

Cleaning out stacks of old magazines and want to save this from Cdn Living Dec 1997. Cook time does not include 8 to 24 hour marinade time.

Provided by karen in tbay

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs pork back ribs
2 teaspoons finely grated fresh lemon rind
1/3 cup lemon juice
1/4 cup grated onion
2 tablespoons dried oregano
2 tablespoons vegetable oil
2 teaspoons liquid honey
3/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cut pork into individual ribs, trimming off fat.
  • In small bowl, whisk together lemon rind and juice,onion,oregano,oil,honey,garlic powder,salt and pepper; pour into large plastic bag.
  • Add pork ribs, turning to coat; seal bag tightly.
  • Refrigerate, turning bag occasionally, for at least 8 hours or for up to 24 hours.
  • Arrange ribs on rack in large foil-lined roasting pan; pour marinade all over ribs.
  • Roast in 400F oven for 10 mins.
  • Reduce oven temp to 375F; roast, turning once and basting occasionally with marinade, for 1 hour or until meat is tender enough to almost fall off bone.

GREEK RIBS



Greek Ribs image

This is a recipe that I developed myself, is real easy to do and works well either in conventional oven or on a charcoal barbeque in the summer time!! Because I do not follow a specific recipe, I have estimated the amounts to be able to post this recipe. All of these ingredients can be adjusted to your own tastes.

Provided by OscarsMom

Categories     Pork

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 6

2 racks of baby-back pork ribs
4 tablespoons melted butter or 4 tablespoons margarine
4 tablespoons italian seasoning
2 tablespoons garlic salt or 2 tablespoons garlic powder
2 tablespoons seasoning salt
2 tablespoons onion salt

Steps:

  • Preheat oven to 400°F.
  • Melt butter.
  • Place back ribs on foil-lined baking sheet, meat side up.
  • Spread melted butter over ribs.
  • Sprinkle 1/2 of the ingredients over the ribs, in no particular order.
  • Bake for 30 minutes.
  • Remove from oven.
  • Turn racks over.
  • Repeat butter and seasonings.
  • Return to oven and bake for additional 30 mins or until nicely browned.
  • Serve with lemon wedges.

Nutrition Facts : Calories 203.6, Fat 23, SaturatedFat 14.6, Cholesterol 61.1, Sodium 163.6, Protein 0.2

GREEK RIBS



Greek Ribs image

Best Greek ribs. Nice and garlicky but not overpowering.

Provided by Neil

Categories     World Cuisine Recipes     European     Greek

Time 5h40m

Yield 6

Number Of Ingredients 10

3 pounds baby back ribs, membranes removed
½ cup finely chopped onion
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup chopped fresh oregano
1 tablespoon liquid honey
5 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
cooking spray

Steps:

  • Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
  • Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  • Arrange ribs on the prepared baking sheet, leaving space between them.
  • Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 6.4 g, Cholesterol 117 mg, Fat 38.5 g, Fiber 0.4 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 421.8 mg, Sugar 3.7 g

GREEK STYLE BABY BACK RIBS



GREEK STYLE BABY BACK RIBS image

Categories     Pork     Dinner

Yield 4 people

Number Of Ingredients 10

Baby back ribs - 2 racks
Fresh thyme - approx ¼ cup (or more)
Fresh rosemary - approx ¼ cup (or more)
Fresh oregano - approx ¼ cup (or more)
Garlic - 4 cloves
Salt - 1 teaspoon
White or Black Pepper - ½ teaspoon
Olive Oil - approx ¼ cup
White wine vinegar - approx ½ cup
Lemon

Steps:

  • Finely mince all the fresh herbs and the garlic. (I use a mini-food processor which turns it all into a sort of poultice together.) Mix in the salt, pepper, olive oil and half the white wine vinegar. Use a spoon to spread the herb mix on both sides of the ribs. Lay the ribs meat side down on the aluminum and fold the sides of the foil up to let the ribs brine inside. Pour the remaining vinegar (or more) into the aluminum container and cover the ribs loosely. Allow the ribs to brine for a few hours or overnight in the refrigerator. Cooking is a two-step process of slow, low-heat. Keep the ribs in their aluminum and lay them on a large baking tray that will catch any vinegar that spills out. Bake them for 2 hours at 200 degrees. Then remove the ribs from the aluminum foil and transfer them to the grill, also at 200 degrees. Turn the ribs every 15 minutes for 1 hour, and raise the temperature to 250-275 for the last 20 minutes to get a good crust. Squeeze fresh lemon juice on ribs before serving.

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