Greek Ribs with Dill Greek Yogurt Sauce

Greek Ribs with Dill Greek Yogurt Sauce

Products Used:

Greek Ribs with Dill Greek Yogurt Sauce


For sauce:

1 clove garlic, minced

1 Tbs Harvest Wild Dill Olive Oil

1 1/4 cup plain Greek yogurt

Juice of half a lemon

Cayenne pepper, to taste (optional)

Salt, to taste

1/4 to 1/2 cup fresh dill, chopped

For ribs:

3 lbs baby back ribs

4 Tbs fresh oregano, chopped (or 2 Tbs dried)

1/2 cup onion, finely chopped

5 cloves garlic, minced

1/4 cup Harvest Ultra Premium Olive Oil (flavor of your choice)

1 Tbs honey

1/4 cup fresh lemon juice

2 tsp lemon zest

1 tsp kosher salt

1 tsp fresh ground pepper



Make the sauce: Combine all ingredients until well blended and a smooth, thick sauce develops. (Feel free to use a food processor or immersion blender.) Adjust seasoning, cover, and refrigerate until serving.

Prepare the ribs: Using a very sharp knife, carefully remove membrane from ribs. (Slice under the membrane on one skinny end of the slab, and slowly pull the membrane away from the meat in one piece; this is easiest if you use a paper towel to grab the membrane.) Slice meat between the bones to form individual ribs.

Combine all other ingredients in a bowl and stir to combine. Place ribs and marinade in large, resealable bag and refrigerate 4-8 hours.

Preheat oven to 400 degrees, line baking sheet with foil, and lightly grease with Olive Oil. Place ribs in a single layer on sheet and bake at 400 for 5-10 minutes to just sear them; reduce heat to 300 degrees and continue to roast for 1 hour. Allow to rest before serving, passing sauce on the side.

How'd the recipe turn out? Let us know on Facebook or Instagram! #howdoyouharvest