Greek Ribs in Ft. Lauderdale
I recently visited my parents in Ft. Lauderdale, and we had dinner at a local Greek restaurant, at about 30th street, on the main drag. Oh my goodness, the pork ribs were insanely good. I asked, and they told me that they were prepared with oregano, olive oil and lemon. I must know the name of this restaurant, and if anyone has ANY idea what magic they perform over these to make them such paragons of porky, lemony goodness, I'd like be most grateful . . .
Most likely that was Greek Islands Taverna, a good-not-great place that sometimes rises above like that.
You should try posting on the Home Cooking board here.
They mostly likely won't have THE recipe yoru restaurant used, but they most likely will have A recipe that would help you re-create it at home!
At the risk of getting this post moved, it looks pretty simple. I'd pass on the seasoning salt and use fresh oregano and more fresh lemon juice, if I were making it.
Here's Cooks.com's posted version:
Printed from COOKS.COM
3-4 lbs. pork ribs
1/2 c. lemon juice
2 tbsp. garlic powder
1 tbsp. oregano powder
1 tbsp. Lawry's seasoning salt
1 tsp. pepper
Marinate the ribs in lemon juice and 3/4 of spices for 4-12 hours (turn occasionally). Preheat oven to 400 degrees F. Sprinkle remaining spices over ribs. Bake in broiler pan. Turn halfway through cooking. Note: Add more spices if desired before cooking. Bake at 400 degrees F for 25-40 minutes.
Actually, the original recipe is posted on epicurious.com:
This is an easy recipe that I have tested as a recreation of “greek style” baby back ribs as I first experienced them at a popular Greek restaurant in Fort Lauderdale, Florida. Whereas I’d only known barbequed baby back ribs, (a la, Chili’s “I want my baby back, baby back, baby back…..”) these were so unusual and flavorful with a dry herb rub, that I found myself wanting to travel back to Fort Lauderdale only to taste these ribs again.
You can serve these with a simple greek salad and rice and it’s a big, satisfying meal.
3 hours cooking time, plus a few minutes for prep.
Serves 4 hungry adults.
Baby back ribs – 2 racks
Fresh thyme - approx ¼ cup (or more
)Fresh rosemary - approx ¼ cup (or more)
Fresh oregano - approx ¼ cup (or more)
Garlic – 4 cloves
Salt – 1 teaspoon
White or Black Pepper – ½ teaspoon
Olive Oil - approx ¼ cup
White wine vinegar - approx ½ cup
Finely mince all the fresh herbs and the garlic. (I use a mini-food processor which turns it all into a sort of poultice together.) Mix in the salt, pepper, olive oil and half the white wine vinegar.
Use a spoon to spread the herb mix on both sides of the ribs. Lay the ribs meat side down on the aluminum and fold the sides of the foil up to let the ribs brine inside. Pour the remaining vinegar (or more) into the aluminum container and cover the ribs loosely.
Allow the ribs to brine for a few hours or overnight in the refrigerator.
Cooking is a two-step process of slow, low-heat. Keep the ribs in their aluminum and lay them on a large baking tray that will catch any vinegar that spills out. Bake them for 2 hours at 200 degrees. Then remove the ribs from the aluminum foil and transfer them to the grill, also at 200 degrees. Turn the ribs every 15 minutes for 1 hour, and raise the temperature to 250-275 for the last 20 minutes to get a good crust.
Squeeze fresh lemon juice on ribs before serving.