Spicy Greek Ribs GRILLED Directly Over Charcoal

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

honey

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index, while brown sugar is more affordable.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar is often considered healthier, while white vinegar is cheaper.

Remove the membrane from the back of the ribs and trim excess fat.

Pat the ribs dry with a paper towel.

Add red wine vinegar to the ribs for moisture.

Season the ribs with cracked black pepper, kosher salt, and Greek seasoning on both sides.

Let the seasoned ribs rest on the cutting board.

Prepare the grill with Royal Oak briquettes and let it stabilize at about 275°F.

Place the ribs on the grill over the deflector plate for indirect heat.

After 1 hour, check the ribs for color and flip them over.

After another 30 minutes, prepare a marinade with lemon juice, chopped oregano, parsley, thyme, honey, red wine vinegar, and olive oil.

Wrap the ribs in foil with the marinade and half a stick of butter, meat side down.

Return the wrapped ribs to the grill for about 1 hour until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary