Slow Cooked Greek Ribs
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients.
Slow Cooked Greek Ribs will ensure tender and flavorful pork ribs. Serve the ribs hot with your favorite sides, like Whipped Feta with Roasted Tomatoes, Greek salad, or tzatziki sauce.
Ingredients
- 60 ml (¼ cup) olive oil
- 2 cloves garlic, minced
- 15 ml (1 tablespoon) dried oregano
- 5 ml (1 teaspoon) dried rosemary
- 5 ml (1 teaspoon) salt
- 2.5 ml (1/2 teaspoon) black pepper
- 2 lemons, juiced, with both juice and rinds reserved
- 60 ml (1/4 cup) red wine (optional)
- 1.3 Kg (3 pounds) pork ribs, cut into individual pieces
Preparation
- In a large mixing bowl, combine the olive oil, garlic, oregano, rosemary, salt, pepper, lemon juice and rinds, and red wine (if using). Mix well to create a marinade.
2. Add the ribs to the bowl and toss them in the marinade until they are well coated. Allow the ribs to marinate, refrigerated, for at least 8 hours or overnight for maximum flavor.
3. Preheat oven to 200°C (400°F). Remove ribs from the marinade and arrange in a single layer in a baking dish or roasting pan. Bake the ribs for 10 minutes, then reduce the oven temperature to 150°C (300°F) and continue baking the ribs for an additional hour.
4. Check the ribs for doneness by inserting a fork into the meat. If it easily slides in and out, the ribs are ready. If not, continue baking for an additional 10-15 minutes. Remove the ribs from the oven and let them rest for a few minutes before serving.
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Neil Nijjer
Neil Nijjer is a private chef in North Vancouver, Canada, who loves using fresh West Coast ingredients. Neil began cooking as a child, watching and helping his Dad in the kitchen. His passion to feed the masses began early, from feeding the neighborhood kids to hosting big Fijian family parties. Neil started @the_o_g_kitchen to share his unique take on cooking classic comfort foods and Island-style curries in hybrid masala blends.
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What kind of ribs are best for this? Spare ribs, St. Louis style, or country style (bone in or out)?