City Palate

The Harvest Issue - September October 2017

Greek-Style Cheater Ribs
Greek-Style_Cheater_Ribs

July / Aug 2015

From Ron Shewchuk

These ribs are wonderfully tender, they taste great, and they don’t take all day to cook. This Greek treatment is excellent, but once you’ve got the ribs pre-cooked, you can finish them any way you like.

2 racks of side or back pork ribs, trimmed by your butcher

1 medium onion, peeled and halved

1 t. peppercorns

2 bay leaves

extra-virgin olive oil

1 jar mint jelly

fresh mint for garnish

For the rub, whisk together these ingredients:

1 T. each, dried (not powdered) oregano, dried mint, dried basil, dried rosemary

1 t. dried parsley

1 T. sea salt

1 T. freshly ground black pepper

1/2 t. granulated garlic

Remove the membrane from the ribs if your butcher hasn’t already done it for you (see the sidebar tips for how to do this relatively easily). Fill a large pot with cold water and completely submerge the ribs in the water. Add the onion, peppercorns and bay leaves. Bring the water just to a boil. Quickly skim off the scum that forms on the top of the water and reduce the heat to low. Gently simmer the ribs for about 1-1/4 hours, or until the bones start to poke out of the meat. Take the ribs out of the water and cool them on a cooking sheet until they’re easy to handle.

Prepare your grill for direct medium heat. Sprinkle the ribs on both sides with the rub and drizzle them with a light coating of olive oil.

Put the mint jelly in a saucepan and gently heat it until it’s liquid. Set it aside and keep it warm.

Grill the ribs for 3 - 4 minutes on each side, applying the melted mint jelly with a basting brush as you turn them. Remove them from the grill and let them rest for a few minutes. Cut them into single ribs, garnish with some chopped mint, and serve with classic accompaniments, like Greek salad and roasted potatoes.
Serves 4 to 6.


Meat