Greek Style Baby Back Ribs Recipes

GREEK RIBS

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

JUICY TERIYAKI BABY BACK RIBS

Steps:

• Place ribs in a very large pot, cutting them in half if necessary. Add maple syrup, teriyaki sauce, soy sauce, beef base, seasoned salt, salt, garlic powder, and pepper, then add water to cover ribs. Stir ingredients by spinning the ribs around in the pan. Bring to a low boil and cook for 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Spray a large baking sheet or broiler pan with cooking spray.
• Remove ribs from the pan and place on the prepared baking sheet. Add barbecue sauce to both sides.
• Cook in the preheated oven until barbecue sauce starts to get bubbly and sticky, 20 to 25 minutes.

GREEK RIBS

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 STYLE BABY BACK RIBS

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.