Greek Ribs Food

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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

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

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.

TANGY GREEK RIBS



Tangy Greek Ribs image

Make and share this Tangy Greek Ribs recipe from Food.com.

Provided by Graybert

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 lb pork ribs, cut and washed
2 tablespoons oregano
2 tablespoons seasoning salt
1 tablespoon pepper
1 1/2 tablespoons garlic powder
1/4-1/2 cup lemon juice

Steps:

  • Boil ribs for 20 minutes.
  • Remove ribs from water and place on a foil lined cookie sheet.
  • Sprinkle the ribs with the lemon juice and then the seasonings, making sure to coat both sides.
  • (You may need to adjust the amounts of seasonings- I do this by eye so the measurements given are approximate).
  • Place in a 350 oven for 30 minutes.
  • Enjoy!

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.

GREEK RIBS



GREEK RIBS image

IF ANY ONE OF YOU LIKE GARLIC, YOU ARE GONNA LOVE THIS ONE.... I GOT THIS RECIPE FROM MY FRIEND WHO IS AN EXCELLENT COOK...

Provided by Loretta Jasper

Categories     Ribs

Time 10h

Number Of Ingredients 6

3/4 c olive oil
2 Tbsp oregano
5 clove garlic, minced
1/4 c lemon juice
2 - 3 lb pork ribs, cut in serving pieces
salt and pepper to taste

Steps:

  • 1. COMBINE ALL THE INGREDIENTS AND POUR OVER THE RIBS... YOU'LL NEED A LARGE CONTAINER TO MARINADE THE RIBS, TURN TO COAT THE RIBS FREQUENTLY AND LET THEM MARINADE ALL DAY...
  • 2. PREHEAT YOUR OVEN 350 DEGREES
  • 3. TRANSFER RIBS INTO A ROASTING PAN, AND COVER WITH FOIL NOTE: BEFORE COVERING WITH FOIL, YOU MIGHT WANT TO ADD ABOUT 1 CUP OF WATER TO KEEP THE RIBS FROM DRYING OUT TOO MUCH...
  • 4. BAKE FOR 2-3 HOURS THESE RIBS ARE GREAT WITH A CEASAR SALAD AND GARLIC BREAD AND A NICE GLASS OF WINE

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