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
1 or 2 Racks of Baby Back Ribs
2 to 3 garlic cloves
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.