Greek Style Ribs w/ Caper Tzatziki

I don’t know why but I let my spice essentials (garlic powder, black pepper, cayenne) get ridiculously low. So I was in the spice aisle, doing a much needed re-up of my spices and I decided I’m going to change some things up. I decided after I replenished my stash I’m going to select 4 or 5 spices or blends I normally don’t use. Not necessarily to use that day but for maybe some later inspiration. So a bottle of Greek seasoning really stuck out to me (see above photo). I know I’ve seen this blend practically every time I shop. I check the back and think okay whats so great about it but i just couldn’t put it back. I was actually pretty eager to try it. When i got home i smelled it and it smelled so familiar i couldn’t put my finger on it. I tried it on some veggies it was good nothing extraordinary so there it sat in my pantry for about a month.

So today i wanted something i really didn’t have to tend much to, marinade or even flip over just like a slab of meat and a bottom rack pan of veggies. I check the freezer out see a slab of rib and think perfect. I figured i had till the ribs defrosted to come up with a game plan. I start marking off what i wasn’t feeling which was classic barbecue style, Asian or jerk inspired. But i wanted a little more than salt and pepper. Then i remembered the Greek seasoning. I took a whiff of it for inspiration remembered i had some plain yogurt figured I’d make a sauce from that. It was practically set in stone at that point. Still in the back of my head though is where do i know this seasoning from. i knew it would come to me and after i finished the roast on the ribs it hit me when i opened the oven. This is the seasoning every single Greek or Mediterranean restaurant rubs on their gyro meat. That I’d never thought id be able to make at home. Now, i wont go so far to say shawarma is marinaded in this too but 100% this is how a gyro is done. So at that point im excited because I’ve actually been craving gyros all week. i try the meat that solidified my claims and yep its identical. This marinade, i can guarantee and i don’t say this often i wont attempt to recreate it. Its literally perfection in a bottle. It gave the meat a 8 hour long roasted flavor. Seriously, try it out and let me know if you agree! I paired this recipe up with cucumber feta salad and a brown rice and vermicelli but you could also use my coconut basmati rice recipe.

Ingredients

  • 1 rack st.louis style short ribs
  • Garlic Powder
  • Black Pepper
  • Salt
  • Cavender Greek Seasoning
  • Caper Tzatziki
  • 1Tb capers, chopped
  • 1/4tsp thyme, chopped
  • 1tsp fresh dill, chopped
  • 1/2c plain yogurt
  • 1/2 cucumber, peeled, seeded and finely chopped
  • 1Tb milk
  • 2 Garlic cloves, minced
  • 1/2tsp salt
  • 1/4tsp black pepper

Directions

  • Coat ribs generously with salt, pepper, garlic powder and Cavender Greek seasoning .
  • Let marinade for 1 hour or overnight.
  • Roast at 350 for 2 hours until tender.
  • To make caper tzatziki combine all ingredients and chill for 30 minutes. Stir and Serve with ribs!

5 Comments

  1. I love Penzeys! I don’t understand why I haven’t even thought to do this! 🙈😄

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  2. chef mimi says:

    You don’t have to buy pound bags, I got into that habit because of catering years ago. Penzey’s has options for various weights, which I love. I go through cumin and coriander the most. And they stay fresh and good smelling in the freezer!

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  3. That’s actually a great idea. I keep about a pound a kefir lime leaves in my freezer. I found them once and knew I’d never find them again. Never thought about it for the rest of my herbs since they always just seem available. I’ll have to start doing that!

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  4. chef mimi says:

    Great recipe. Isn’t tzaziki the best?!!! Have you thought of buying larger quantities of herbs and spices? I keep a lot of pound bags in my freezer, so they stay “fresh.” But it’s more economical, and really handy to just refill as necessary.

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