Opa! The flavors of the Mediterranean delight in this fun take on ribs. With our palettes accustomed to the tang of traditional barbecue, you will find this alternative an equally enjoyable experience to it’s cousin.
2 Racks Beef Ribs For the Rub 2 Tbsp Cumin 2 Tbsp Garlic Powder 2 Tbsp Greek Seasoning 1 Tbsp Brown Sugar 1 Tbsp Ground Mustard 1 Tbsp Salt 1 Tbsp Chili Powder 1 Tsp Pepper Liquid Smoke Mint Gremolata 1 Bunch Mint, chopped 1 Bunch Parsley, chopped Lemon Zest 1/2 Lemon, squeezed 1 Tbsp Honey 1 Garlic Clove 1 Tbsp Olive Oil Salt and Pepper to taste *Mix by hand in a bowl until well incorporated. Or blend until lightly chopped and incorporated in a blender. Set aside.
Preheat the oven to 225*. With a paring knife, remove the membrane. This is an important step, as it can get tough during cooking. If you aren’t confident in your knifing skills, you can always have the meat department remove it when purchasing.
Wet the ribs with a bit of Liquid Smoke. Generously season the ribs with the dry rub you’ve prepared. Wrap the ribs in foil tightly. I like to create the foil closing at the top so that I can check the progress without having to unwrap them entirely.
Bake the ribs meat side down, low and slow, for three uninterrupted hours. Once done, let them rest outside of the oven for an additional ten minutes or so. Since the ribs were treated to the rub, the flavor is amazing. I served with with a cool taztziki and a mint gremolata. Enjoy🎉
