These dry Greek ribs are so flavourful – lemony and salty. The secret is to make a dry rub containing lemon zest, and let that sit for a few hours.
I lived in a small town way back when for a few years and there was, in my opinion, only one good meal available in a restaurant in that town at the time. It was Greek ribs, and it was awesome. But I’ve been in big(ger) cities for a long time, where there are endless possibilities for delicious meals to inspire my cookery, so I had sort of forgotten how much I loved these until this summer. I finally got around to trying to recreate the taste experience, and I am so pleased with the results. I already have requests from the friends who ate them to make them again soon.
I gleaned ideas from many recipes, and then just put together what I thought would work into this recipe.
What you need:
- 1 large rack baby/pork back ribs
- 2-3 cloves garlic, finely minced
- zest of two lemons
- 1-2 teaspoons dried oregano
- salt and pepper
- juice of two lemons
What you do:
- A few hours before you plan to grill them, make up the dry rub. Combine the garlic, lemon zest, oregano and pepper, and work it a little with your fingertips to help the zest release its oil. Place the ribs on a baking pan or another dish that they fit into. Generously salt both sides of the ribs. Rub each side with the zest mixture. Cover with plastic wrap and refrigerate until half an hour before you will be grilling.
- Pour the juice of the lemons over each side of the ribs and let them sit for about half an hour.
- Heat the grill on high. When the grill is hot, put the ribs on (meatier side down) and turn the heat to low. Cook for about 20 minutes on each side. It might need a little longer depending on the size of the ribs and the heat of your grill.
Καλή όρεξη (Enjoy your meal!)