Got a request for greek ribs, they are very popular here. I'd like to cook a rack of greek and a rack of my now famous "last meal ribs" for variety. Anyone had success with greek ribs they could share? Current plan is to just grab an oven based recipe off the web, marinade 24 hours and cook the same as the last meal ribs.
Funny you should ask, I just did some yesterday. They were ok, I think lacking in salt was the worst part. I actually ended up make a bbq dipping sauce for them for more flavor. Just a basic tomato based sauce with fresh lemons and lemon zest. I dont know that I would do them again without at least adding more salt and making a dipping sauce
The lack of salt makes sense to me. The ones I've had are extremely salty. When I try to recall their flavor, its salt, lemon and oregano.
New plan...wet brine with salt, lemon and oregano with twice the salt normally called for. Use the same sauce as a mop sauce while cooking and when finished. Taste one before serving and if needed, add more salt to all.
Greek ribs sound great, your idea turn the marinade into brine sounds like a good idea. I have never mopped anything, but would leave olive oil out of mop if it is in marinade. That flavor sounds good grilled in my head, I would recommend going easy on the smoke so not to kill the herb favor. I am going to make this next time I get a minute.
Hmmm - you make a good point. I never thought about smoke. Doesn't really go with Greek. Maybe the idea of cooking both types needs to get shelved. Or I give the Last meal ribs a head start with a smoke and then pull them early and cambro them. I agree about no oil.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I have some experience with Greek cooking and have written a few menus of Greek food for service. I'm not sure what They Are? Please enlighten me Hughjacmac422
May not be a traditional greek thing but... Here in Regina we have a lot of greeks running really good pizza restaurants. You go to the back page and you find traditional greek food. You also find 'greek ribs' as an appetizer. We also have a lot of greeks running really good steak houses. Go to the back page and you find traditional greek food....and greek ribs.
Think naked ribs with salt, lemon and oregano. It just works.
I found a recipe which called for baking them in the oven. Marinade, start at 400 degrees for 10 minutes to get a sear and then 300 for an hour. She suggests cutting the ribs individually and baking which makes sense. I think they must be marinated as individual ribs as opposed to a rack which would help get more salt and lemon flavor in and on the meat, correct?.
As I understand it the founder of the famous Rendevous Restaurant in Memphis is Greek and he developed his ribs with Greek seasonings. Meathead has a recipe for them in Amazingribs.com. I have done them before and they are more like grilled ribs. They are not bad, but they are not what I think of when I think of Baby Backs.
Comment