One of the reasons I love hosting Tapas Night each month is the incredible variety of dishes people make and bring. But foremost is the fact I get to try new recipes, and this one, Pork Souvlaki looked very intriguing. For one thing, it was made with Pork, which is my favourite meat, it incorporated Mint Leaves, (my mint plant was taking over my office and needed trimming) and there was no cucumber anywhere. But Pork ribs were on sale and the frugal person that I am, I elected to try making ribs instead of using tenderloin.
After harvesting fresh mint leaves and parsley from my garden, and using a Meyer Lemon I’d also grown, I was ready. So I’m bragging a little here, it was such a kick to go outside and pick what I needed from my little container garden. Can’t get much fresher than that.
|Minced them up|
7 lbs. Pork Ribs
1 cup fresh lemon juice
1/2 cup olive oil
1/2 cup chopped fresh Italian Parsley
1/2 cup Fresh Chopped Mint
6 cloves garlic, minced
1 tsp. Kosher Salt
1 tsp. Black Pepper
Mix all the ingredients up for the marinade and baste or pour over the ribs, let the meat side of the ribs sit in the marinade for at least one hour at room temp, or if you have the fridge space, in the fridge overnight.
I got my ribs out, made the marinade, actually I increased the amounts cause I had a couple of racks of ribs to cover with the marinade. I brushed on the marinade on the front and back of the ribs, set them meat side down on some cooking sheets and let them rest at room temperature for an hour.
Placed the ribs in a 325 deg. oven, covered with foil for an hour, then took them out, flipped them over so that the meat side was down into the marinade and baked them for another hour. Took the foil off, and let them cook for about 30 minutes at 350 degrees, then flipped them over again, and let them bake meat side up for another 45 minutes. By which time the fragrance wafting from the oven was driving me crazy, so I cut a piece of the meat and tasted it.
Tender, flavourful and a hit, at least with me.
While they were roasting I made the Tzatziki sauce. I’ve only had Tzatziki with lots of cucumber and garlic, but this recipe didn’t have any cucumber or garlic. So I again, went into my garden and picked some more mint and parsley, (the plants should recover, hopefully) and made up the sauce. And you know, you didn’t miss the cucumber or garlic. And when I served it, I forgot to put out the Sriracha sauce. grrrr. Just means more for me later on, so it wasn’t all bad.
1 cup plain Greek Style Yoghurt
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint leaves
1 tablespoon minced lemon zest (I used my microplane on the lemons I’d used for the marinade)
1 tablespoon EVOO, (OK, so I eyeballed it a little here)
1 teaspoon Honey (make sure you get real honey)
Mix together and refrigerate until the ribs are done.
Serve with some warmed flatbread or Naan.
I think it was a success, cause there were two paltry ribs left at the end of the night, but I ate them for breakfast the next morning. So they didn’t go to waste at all.