Savory Barbecue Favorites with Greek Flavor

September 8, 2021

While the summer may be winding down, there is still plenty of time to enjoy some barbecue favorites. Greek ingredients add extra flavor to the following recipes.


1/4 cup Greek sea salt 

2 teaspoons freshly ground pepper

3 tablespoons light brown sugar

3 tablespoons chili powder

4 slabs pork spareribs (about 2 1/4 pounds each)

1 1/2 cups barbecue sauce (recipe follows)

Oil for brushing grill grates

Preheat the oven to 300 degrees. In a medium-sized bowl, stir together the salt, pepper, sugar, and chili powder. Rub the seasoning mixture over both sides of the ribs. Place the seasoning-covered ribs bone side down and overlapping slightly on 2 rimmed baking pans. Cover with parchment paper and then tightly cover with foil. Bake in the preheated oven until tender for 2 1/2 to 3 hours.

Reserve half of the barbecue sauce to serve with the cooked ribs. Meanwhile, heat the grill to medium-high. Brush the grates of the grill with oil. Remove the baked ribs from the pans and place on the heated grill, turning occasionally and brushing with barbecue sauce, until nicely browned about 2 to 5 minutes. To serve, cut between each rib to separate and place on a platter. Serve with the remaining barbecue sauce on the side.

Barbecue Sauce

2 tablespoons Greek extra virgin olive oil

1 onion, finely chopped

3 garlic cloves, minced

1 teaspoon Greek sea salt

1/2 teaspoon freshly ground pepper

1 1/4 teaspoons chili powder

1 can (28 ounces) whole peeled tomatoes, pureed with juice

3/4 cup water, plus more as needed

2 tablespoons dark brown sugar

1/4 cup ketchup

2 tablespoons red wine vinegar

Add the oil to a medium-sized saucepan and heat on medium-high. Sauté the onion, garlic, salt, and pepper until onion is translucent, about 5 minutes. Stir in chili powder, and cook about 1 minute. Add the tomatoes, water, sugar, and ketchup and bring up to a boil. Reduce heat to simmer, partially covered and stirring occasionally, for 1 hour. Add more water if needed to avoid burning. Allow to cool slightly, and then puree in a blender in batches or using an immersion blender. Add the vinegar and stir. Adjust the seasoning with salt and pepper, if needed.

Greek Potato Salad with Green and Red Onions

12 small Yukon Gold potatoes

1/4 cup chopped green onion

1 small-medium red onion, chopped

1/4 cup Greek extra virgin olive oil

2-3 tablespoons fresh lemon juice, or to taste

1/2 teaspoon Greek sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon Greek dried oregano

1 pinch red pepper flakes

Place potatoes into a large pot, add enough water to cover the and a dash of salt. Bring to a boil over medium high heat. Add a dash of salt. Reduce heat to medium-low and simmer until tender, about 25-30 minutes depending on the size of the potatoes. A skewer or fork should poke through the center easily. Drain, then cut potatoes in quarters or slices as preferred, and place in a large salad bowl. Add the remaining ingredients and toss to coat completely. Serve warm or at room temperature.


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