Discover how to create mouthwatering Greek-style ribs on your BBQ! This recipe transforms tender, smoky ribs into a delicious sandwich, paired with a homemade tzatziki sauce and a touch of pine nuts for added texture and flavor.
Ingredients
For the ribs
2 racks of baby back ribs (about 1.5 kg / 3 lbs)
Olive oil (a few drops)
- 2 tbsp PitmasterX Gyros seasoning
50 g / 2 oz butter
2 tbsp honey
For the Tzatziki
500 ml / 2 cups Greek-style yogurt
1 cucumber
1 clove garlic
- 1 tablespoon PitmasterX Texas BBQ seasoning
For the sandwich
a handful pine nuts
a handful rocket lettuce
1 ciabatta
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Begin by prepping your ribs. Remove the membrane from the back of the ribs using a knife to create a few slits. Then, lift the membrane with a dinner knife and peel it off completely. Trim any excess fat. Lightly dab the ribs with olive oil, ensuring the oil covers the meat so the seasoning will adhere better. Evenly sprinkle on PitmasterX Gyros BBQ seasoning over the ribs, coating them thoroughly.
- Preheat your BBQ to an indirect heat setting at 120°C or 240°F. Prepare your grill by placing bricks to create an indirect cooking zone and arrange the charcoal briquettes. Light the briquettes and add a chunk of smoke wood for flavor. Position the ribs on the grill, bone side down, away from direct heat. Allow the ribs to smoke under a closed lid for about 2-3 hours.
- After the initial cooking phase, check the ribs. They should be infused with smoke and have a golden brown crust. Wrap the ribs in aluminum foil with butter and a drizzle of honey, then return them to the grill for another half hour, maintaining the same temperature.
- While the ribs finish cooking, prepare the tzatziki. Combine the Greek-style yogurt with grated cucumber (including its juice for extra moisture), pressed garlic, and PitmasterX Texas BBQ seasoning. Mix well and refrigerate to allow the flavors to meld.
- Toast pine nuts in a dry pan until golden, being careful not to burn them. This should take just a few minutes over medium heat.
- Once the ribs are tender and nearly falling apart, remove them from the foil and apply a fresh coat of the honey and butter mixture for extra gloss and flavor. To assemble the sandwich, spread a generous amount of tzatziki on the bottom half of a toasted ciabatta bun. Add rocket lettuce, then place the ribs on top. Carefully pull the bones out of the meat—it should be tender enough to do so effortlessly. Top with the other half of the bun, press lightly, and serve immediately.
