What's For Dinner: Greek Style Ribs

The one word you hear me say lots around here is “busy”. We’re all busy this, that, this, that, whatever. Who isn’t busy right? And it’s not to sound bad or negative, it just is what it is. We all do lots of different things, so when I find things that are quick and easy and save time, I’m ALL over it. Because guess what? I’m busy TOO! And so I’m sure lots of you relate to those crazy chaotic days. That’s what I want to do for you. Let you know I FEEL YOUR PAIN! LOL! And if I can help create a bit of ease on some part of life along the way, then that’s what I need to do.

So dinner. First, let me begin by saying this is not diet. It’s a yummy hearty meal for a family or for guests. It’s not your traditional ribs, but simply by changing what you coat it in gives it a whole new twist. People normally think of ribs as BBQ. In my world, as much as my son loves BBQ, I’ve created this meal ala-Greek style. Because that’s what I know best. Greek cuisine. It’s in my blood. And he LOVES this.

It’s truly the simplest form of meals ever. The seasonings to go on it are pretty much my standard, with the exception of more garlic and oregano, which I try to not use too much of, simply out of personal preference. I don’t want people to smell me from afar!

So how do we do this one pan dish for dinner? Like this.

Greek Style Ribs and Potatoes

slab of baby back ribs
potatoes, if white ones (which are the best for this), peeled and quartered. If red ones, just cut up.
olive oil
fresh lemon
Jane’s Crazy Mixed Up Salt
Cavender’s Greek Seasoning
garlic powder
oregano
1 c. of chicken broth made with bullion (optional — can use water instead)

Preheat your oven to 375. Lay your ribs in the pan and surround it with the potatoes. Drizzle olive oil all over the potatoes and both sides of the ribs. Enough to cover them all but not so that they’re all sitting in a pan full of oil. Then continue on with the lemons. At LEAST one, if not 2. Then continue with the rest of the seasonings. (I DON’T use salt and pepper individually because the Jane’s takes care of that).

Place in the oven for about 30 minutes till it begins to get golden brown. At that point if it seems to be drying out but not yet done cooking, pour a little bit of your liquid (either the water or the broth you made) in the pan, you can drizzle it over the food as well, so that there are more juices in the bottom of the pan. The meat releases it’s own juices, so that’s why I like to see if I need it, I add it. If I don’t, then I don’t. Cover the pan loosely with aluminum foil to keep it cooking and moist, so it doesn’t dry out.

Keep an eye on the meat and potatoes, approximately another 20 minutes or so. You’ll be able to tell when the meat and potatoes are ready when they’re golden brown.

Sidenote… when I made this, I only had red potatoes and a small bag. ALL potatoes shrink. And trust me… you’ll want to fill the pan with them because those potatoes are HEAVENLY. They are crispy on the outside and soft on the inside. TO. DIE. FOR. Greek style potatoes when done right OH my goodness! I can’t keep my family’s hand out of the pan when I pull it out of the oven! They’re always grabbing a potato with their fingers… SO good!