Greek Ribs

Greek is one of our favourite cuisines. Tonight's dinner was Greek Ribs. Yesterday I pre-salted two small racks of baby back ribs and today seasoned them with garlic, and oregano and lemon. I got home from work about 5:15 and turned on the grill. The ribs went on the grill about 5:30 and we were eating dinner by 6:30.

Served with Fassolakia Ladera (Green Bean, Zucchini and Potato Stew) and rice.

Home Cookin Chapter: Recipes From Thibeault's Table

Greek Ribs
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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 or the middle (depending on Grill) and turn that side off. Lower other burners to medium. 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.

Home Cookin Chapter: Recipes From Thibeault's Table

Green Bean, Zucchini and Potato Stew (Fassolakia Ladera)
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Adapted from: Krinos Foods

(The original recipe called for a large can of tomatoes and did not include garlic or oregano.)

Green Bean, Zucchini and Potato Stew (Fassolakia Ladera)This is a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese

1/4 cup olive oil
1 cup chopped onion
1 clove of garlic, minced
1 pound fresh green beans, trimmed, halved crosswise
1/4 teaspoon cayenne pepper
8 ounces zucchini, cut into 1-inch-thick slices
8 ounces russet potatoes, peeled, cut into 1-inch cubes
3/4 cup chopped fresh Italian parsley
1 to 2 tablespoons fresh oregano chopped (or dried)
1 14 ounce can of Italian-style tomatoes, chopped.
1/2 cup chicken broth

Heat oil in heavy large non-stick skillet over medium-high heat. Add onion and sauté 5 minutes. Add Garlic and green beans and sauté until onion is translucent, about 3 minutes. Add zucchini, potatoes, cayenne pepper, parsley and oregano. Pour tomatoes and their juices over
vegetables. Add chicken broth. Bring to boil. Reduce heat. Cover and simmer until potatoes are tender, stirring frequently, about 45 minutes. Season with salt and pepper. Remove from heat. Can be prepared 1 day ahead -- cover and refrigerate. Serve warm or at room temperature.