Greek Ribs John Kass Style
John Kass is a columnist for the Chicago Tribune. As a first generation Greek-American, he also has a passion for food, and published this recipe for Greek Ribs in the July 2, 2017 edition of the Chicago Tribune as something to make for the 4th of July. This marinade also works for Lamb Chops and Chicken.
- 2 slabs of ribs, silver skin removed from the bone side.
- zest of two Lemons
- juice of two lemons
- 6 large cloves of garlic, pressed or fine mince
- 2 T. fresh ground black pepper (John stresses “fresh ground”)
- 2 T. dried Oregano, rubbed between the palms of your hand to release their flavor
- 2 T. Kosher or Sea Salt
- 2 T. plus 1/4 C. (divided) Koroneiki or Kalamata Extra Virgin Olive Oil from Crete
- 1/2 C. Cranberry Juice
- 4 fresh lemons cut in half
Mix all the ingredients, except the last 4 lemons, the 1/4 cup of EVOO and the Cranberry juice in a bowl and stir well. Make a mixture of the 1/4 cup olive oil and cranberry juice, mix well and set aside. Mix again later before applying to the ribs.
Put the ribs in a non-reactive pan, a stainless steel roasting pan is perfect. Work the marinade into both sides of the ribs. John like them covered, so if you need more, make more.
Refrigerate for 4 or 5 hours, then remove and allow to come up to room temperature.
Place ribs in the smoker and cook for 2 hours, then sprinkle the ribs, both sides, with the olive oil, cranberry mixture, and continue smoking for a minimum of 1 1/2 hours, for 3 1/2 hours total.
Just before the ribs are done, grill the 4 sliced lemons cut side down till just starting to char, don’t burn. When serving, squeeze the lemons over the ribs.