"Recipes are meant to be shared"...Ann Thibeault

Monday, June 29, 2009

Greek Night

Both Moe and I love Greek. Tonight it was Greek Ribs and Potatoes. And, I had enough of the Sheeps Feta left from last week to make Moe another Greek Salad.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
dried oregano
Juice of 1 to 2 lemons
Lemon zest (Optional)
salt and pepper

Mince garlic and press with back of knife to turn into a paste. (or use a microplane)

Rub ribs with garlic, rub on oregano, salt and pepper and lemon zest if using. Squeeze juice of whole lemons over ribs a few hours before cooking.

Note: These can be marinated earlier in the day or overnight, but do not add the lemon juice until a few hours before grilling or the lemon will change the texture of the meat.

Heat grill to high (both sides)

Place ribs on one side of grill and turn that side off. Cook, turning occasionally until ribs are tender.

On my grill they take about 45 minutes to an hour depending on the size of the ribs but could take longer depending on grill being used.


  1. Your photos as always are just absolutely delectable. I'm LOVING this!

  2. mmm, those ribs look great. I usually do mine for 4-6 hours in a really low oven basting with apple cider and finishing with bbq sauce.

    are those your lemon potatoes? god i love those, any chance you'd post your recipe for them? for some reason whenever i make them i'm about 50/50 for good lemony flavor.

  3. Gorgeous ribs, and that Greek salad is perfect. We'll have local tomatoes in another couple of weeks. Can't wait.

  4. Those ribs look good. I grill ribs differently and they always come out tender.If you would like to see how this is done or if you would like to see the collection of tips and recipes I have for grilling you can visit www.cookingandgrillinoutdoors.com

  5. These are so perfect! We chose you and this recipe for our Cooking Blog Spotlight for the 4th of July's National Spare Ribs Day. I hope you don't mind, we just get so excited to see everything that you make! Thanks for being so dedicated.
    Madeline and Nichole


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