The Meal Planner

This recipe comes from the original Mom's...the one my recipe notebook is based on. These ribs bring back so many memories. Our mouths would water when we knew Mom was going to make these for supper. I visited my brother about a month ago, and it was his 22nd birthday. I told him I would make him anything he wanted for his birthday supper, and suggested picking something our Mom used to make that he really missed. He requested these ribs and it definitely took us both down memory lane. As we licked our fingers we talked about our Mom's cooking and how this recipe was one of our favorites.

Recipe from the late Wanda Newton

Serves 4

2 racks of pork ribs
1/2 cup butter
4-5 cloves of minced garlic
Greek seasoning
Seasoning salt
Lemon wedges

Preheat the oven to 375 degrees. Prepare a baking sheet by covering in tinfoil. You can leave the racks of ribs as is, or you can remove the silver skin (its on the rib side of the rack). My Dad says it makes them more tender, but I haven't noticed a difference. Do whatever you prefer.

Mince your garlic and mix into a bowl with all that luscious butter (these are NOT low fat ribs ;) Put the ribs meat side down and spread a quarter of the garlic butter on the backside of one rack of ribs. Spread a quarter of the garlic butter on the backside of the other rack of ribs. Sprinkle liberally with Greek seasoning, seasoning salt and oregano. Cover in tinfoil and bake for 1/2 an hour. When the timer goes off, flip your ribs over and spread with the rest of the garlic butter and more Greek seasoning, seasoning salt and oregano. Cover in tinfoil again, and bake another 1/2 hour.

Preheat the BBQ to medium. When the ribs are done baking, take them out of the tinfoil and place them on the BBQ. You just want them to crisp up a bit. My Mom always used to switch it up a bit by covering some of the Greek ribs with BBQ sauce. It takes away from the Greek flavor, but that's the way she did it, so I did it as well.

After the ribs are done you want to squeeze lots of fresh lemon juice on them. Serve with extra lemon wedges at the table.
Enjoy them in all their finger lickin' goodness.

Click here for a printable version of Mom's Greek Ribs.


Mom would be proud. And oh so hungry.

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2 Responses
  1. Debra Says:

    Thanks for posting this recipe. I've made it many times and it's become a favorite.

  2. Anonymous Says:

    Can you make this recipe totally in the oven? Would you just use the broiler after baking? I live in Northern Canada & we have about 5-6 months of winter so can't use the BBQ as much as we'd like