Spicy Greek Ribs Grilled Directly Over Charcoal
Recipe Overview
Overview
The Spicy Greek Ribs recipe is a fantastic way to elevate your barbecue game. The combination of Greek herbs and spices creates a savory profile that sets these ribs apart from the typical sweet barbecue options. Starting with quality ribs, the preparation involves trimming and seasoning them with a mix of red wine vinegar, cracked black pepper, kosher salt, and a special Greek seasoning blend. This not only adds flavor but also helps the seasoning stick during cooking.
The cooking process is equally important. After seasoning, the ribs are wrapped and cooked indirectly on the grill, allowing them to become tender while absorbing the flavors of the marinade. The final touch is char-grilling them to achieve a beautiful caramelization, which adds depth and complexity to the dish. The use of a marinade made with lemon juice, olive oil, and fresh herbs enhances the overall taste, making each bite juicy and flavorful.
What stands out about this recipe is the balance of flavors. The acidity from the vinegar and lemon juice cuts through the richness of the pork, while the herbs provide a fresh, aromatic quality. This dish is perfect for summer gatherings or any occasion where you want to impress your guests with something a little different. The ribs are not just delicious; they are a testament to the versatility of grilling and the joy of experimenting with flavors.
Recipe Details
Steps & Tips
Choose good-looking ribs from the grocery store.
Thaw frozen ribs in the refrigerator.
Pat the ribs dry with a paper towel.
Remove the membrane from the back of the ribs.
Trim excess flat meat and fat from the ribs.
Tip: Trim connective tissue from the ribs for better eating.
Add red wine vinegar to the ribs for moisture.
Season the ribs with cracked black pepper, kosher salt, and Greek seasoning.
Fire up the Primo Grill with charcoal.
Spread hot briquettes in the bottom of the fire grate.
Tip: Let the smoker stabilize for about 20-30 minutes to enhance flavor absorption.
Add heat deflectors and cooking grates to the grill.
Place the seasoned ribs on the grill over the deflector plate.
Close the grill lid and let the ribs smoke.
Check the ribs after an hour for color and doneness.
Squeeze lemon juice and mix with herbs, honey, vinegar, and olive oil.
Tip: Use a double layer of foil when wrapping ribs for added protection.
Wrap the ribs in foil with marinade and butter.
Tip: Use a little honey in the vinaigrette to balance acidity.
Place the wrapped ribs back on the grill.
Check the wrapped ribs after an hour for tenderness.
Remove heat deflectors from the grill for direct heat.
Tip: Baste ribs with the marinade instead of glazing them for a savory flavor.
Char grill the ribs one rack at a time.
Baste the ribs with the reserved marinade.
Tip: Flame grilling at the end draws in a crowd with its aroma.
Flip the ribs to char both sides.
Transfer the charred ribs to a cutting board.
Slice the ribs for serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Oil
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using red wine vinegar adds acidity and helps the seasoning adhere to the ribs.
- •Wrapping ribs in foil during cooking helps retain moisture and tenderness.
- •Char-grilling the ribs at the end enhances flavor with a smoky, grilled finish.
- •Greek seasoning blends can vary; feel free to use your favorite Mediterranean spices.
