Ribs (Baby Back Ribs) with Barbecue Sauce
Ribs (Baby Back Ribs) with Barbecue Sauce
Indulge in a beloved recipe that appeals to many. Ribs with barbecue sauce is a favorite dish that transcends age boundaries. Even children love it, as the meat becomes tender and the caramelized flavor from the grilling transforms into a delightful treat.
This delectable recipe offers a combination of enticing aromas and flavors. The ribs, also known as baby back ribs, with their juicy meat and subtle smoky undertones, perfectly complement the rich and sweet barbecue sauce. The result is an explosive taste that will satisfy even the most discerning palates.
Preparing ribs with barbecue sauce is a highly gratifying and satisfying endeavor. Slow-cooking the ribs at a low temperature while basting them with the barbecue sauce allows the flavors to infuse into the meat, creating a burst of flavors. The caramelized glaze of the barbecue sauce adds an appealing golden hue to the ribs, adding a touch of temptation and charm to the dish.
This recipe is ideal for those moments when you crave a more indulgent culinary temptation. It can be the perfect choice for a family celebration, a summer barbecue, or even a gathering with close friends. Ribs with barbecue sauce will steal the show and bring a summery vibe to your table.
Don't hesitate to savor this delightful recipe. I promise you an extraordinary taste experience that will captivate you and leave you craving for more. Get ready to treat your taste buds to an unforgettable gastronomic adventure with this ultimate dish.
Ingredients: For the marinade:
- 1 tsp smoked paprika
- 1 tsp granulated garlic
- 3 tbsp olive oil
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
For the ribs:
- 1 slab baby back ribs (approximately 1-1.5 kg)
- 100 g barbecue sauce
Countryside *eksochiko* (Rolled Pork Belly)
A distinctive traditional dish for your Sunday or festive table, very delicious, with pork belly and tomato. It's easy to prepare, cost-effective, and there won't be a bite left!
Our Ingredients:
piece of pork belly, approximately 2 ½ kg (ask your butcher to open it up)
2-3 cloves of garlic
5-6 potatoes, sliced into thick rounds
2 tbsp mustard
Salt, pepper, thyme,
whole peppercorns Cooking twine
A little cornflour
For the filling:
200g feta cheese, cut into strips
3 tomatoes, quartered
Salt, pepper,
fresh thyme
Cretan Pilafi with Zygouri and Chicken
A classic and emblematic dish of Crete, often served at weddings, celebrations, baptisms, and more. When attending a wedding, two questions arise: whether the bride was beautiful and if the pilafi turned out well! A housewife's skills are judged by this dish; hence, in Crete, you'll find the most delicious pilafi.
The housewife applies all her culinary artistry, utilizing the simplicity of the ingredients and the method of preparation. Crete offers the most flavorful, pure ingredients. The dish simmers gently, and we have nothing to do but savor this unique creation.
Ingredients:
• 1 large chicken, cut into portions
• 1 kilogram zygouri (a type of lamb larger than one year old, weighing over 15 kilograms)
• 500 grams Carolina rice (about 2 cups)
• Lemon juice
• Lemon zest
• Salt and pepper
• 2 tbsp butter
Pork Tenderloin Bites with Raisins and Orange
Welcome to the enchanting land of Mani, a place exuding a unique aura and a rich gastronomic heritage. Here, amidst the breathtaking landscapes and traditional stone villages, gastronomy meets art, creating a distinctive fusion of aromas and flavors.
Among these culinary secrets hidden in Mani, we discover the recipe for "Pork Tenderloin Bites with Raisins and Orange." A dish that showcases the authenticity of the region, where the aromatic richness of raisins and the fresh aroma of orange blend harmoniously with the gastronomic knowledge of the locals.
This distinctive proposition, which I had the privilege to uncover in Mani, invites us to taste a piece of local cuisine that is light, unique, and delightful. We wholeheartedly recommend trying it and surrendering to this unique culinary experience that this purely Maniot dish offers.
Our Ingredients:
• 1 ½ kg pork shoulder, cut into pieces (bites)
• ½ kg small pasta squares (hilopites)
• 2 dried onions, finely chopped
• 2 cloves of garlic, finely chopped
• 2 tbsp tomato paste
• 2 ripe tomatoes, peeled and minced
• A pinch of sugar
• 1 red bell pepper, sliced into rings
• 50 g black raisins
• Juice from a juicy orange
• Orange zest
• Salt and pepper
• ½ cup red wine
• ½ cup olive oil
Pork Chop Braised with Chunky Mashed Potatoes
Welcome to the world of aromatic delights and culinary discoveries. One of those remarkable recipes that bring joy and flavor to every meal is this beloved dish.
The easy preparation of this dish, with the small variations that every home kitchen adds, provides an opportunity to bridge the kitchens of generations. Each cooked chop, every chunky mashed potato, embodies the deliciousness and love of our family, creating a table filled with aromas and emotions.
Prepare to embrace the beauty of simplicity through the rich flavor of this recipe, a dish that harmonizes the heart of Greek cuisine with the flavorful magic of each family.
Ingredients:
4 pork chops (or neck chops)
5-6 potatoes
2 cloves of finely chopped garlic
1 finely chopped onion
100 g white wine
Juice from 1 lemon
Vegetable broth cube dissolved in warm water
1 tsp mustard
Salt, pepper, thyme, oregano, a bit of flour
Olive oil
Pork Crown Roast
Today's dish is special and festive. It is dedicated to my hometown, Kymi (ours)... A dish brimming with aromas and elements from Evia. From the wine I'll use for basting (black currant wine) to the thyme and sage gathered from the lush green mountains of Seta.
The Ingredients I'll be using:
• 1 pork crown roast
• 2 dried figs from Kymi
• Half a wine glass of black currant wine from Kymi (or another fruity wine)
• 2 cloves of garlic
• 1 onion
• 2 tbsp olive oil
• Salt, pepper, sage, thyme
• Butcher's twine for tying the meat
• Parchment paper and aluminum foil
Pork Leg in Clay Pot with Wild Mushrooms and Baby Potatoes
An exquisite dish that will grace any table, suitable for both formal gatherings and cozy Sunday family meals. We'll infuse it with wild mushrooms and let it slow-cook to perfection in a clay pot. Accompanied by baby potatoes, this masterpiece pairs wonderfully with a fine white Assyrtiko wine.
Ingredients:
• 2.5 kg boneless pork leg
• 100 g chanterelle mushrooms
• 100 g porcini mushrooms (or Agaricus)
• 100 g morel mushrooms
• 200 g oyster mushrooms
• 20 g finely sliced truffle
• 1 diced onion
• 1 minced onion
• 2 minced garlic cloves
• 1 bunch of thyme
• 1 cup dry white wine
• 1.5 cups baby potatoes
• Juice of a juicy lemon
• 40 g butter
• 1/2 cup olive oil
• Salt, pepper
Pork with Gigantes Beans in Clay Pot
Why settle for the ordinary when you can elevate your meat dish with the delightful company of gigantes beans? A conversation sparked this idea—why not take a twist on tradition? Why not the tender gigantes beans, along with generous portions of carrot, slow-cooked to perfection? And so it was done! This dish captures the essence of nostalgia, combining cherished flavors in the warmth of a grandmother's clay pot.
Ingredients:
• 1.200 kg pork shoulder, cut into pieces
• 500 g gigantes beans, soaked from the previous day
• 3 dried onions, sliced
• 3 carrots, sliced
• 3 cloves of garlic, sliced
• 2 celery stalks, finely chopped
• 2 bay leaves
• 1 tbsp tomato paste
• 1 tbsp fig syrup
• Salt, pepper
• Grelia olive oil
Pork with Zucchini: A Culinary Delight
Indulge in a heartwarming family classic that epitomizes the harmony of flavors and aromas. As the chilly winter weather sets in, savor a delectable dish where the warm essence of pork embraces the delicate taste of zucchinis, creating a tantalizing experience of culinary pleasure. This beloved recipe showcases the richness of Greek cuisine while offering unique delights for your palate. Immerse yourself in the enchantment of this dish and surrender to absolute gastronomic satisfaction.
Ingredients:
1.5 kg pork shoulder, cut into pieces
2 finely chopped onions
2 cloves of garlic, minced
10-12 zucchinis
2-3 potatoes (optional)
1 can of crushed tomatoes
½ tsp cinnamon
½ tsp allspice
100 g red wine
Vegetable broth
Olive oil
Salt, pepper, nutmeg, a touch of flour
Pork with Cabbage: A Hearty Winter Dish
Warm up your winter with a beloved family classic. As the cold bites outside, savor a delicious dish that's a symphony of flavors. Succulent pork, tender cabbage, and aromatic herbs combine for a satisfying experience that celebrates the season.
Ingredients:
• 1 kg pork (shoulder), cut into pieces
• 1 head cabbage, roughly chopped
• 2 carrots, sliced
• 2 onions, finely chopped
• 2 leeks, finely chopped
• 2 cloves of garlic, sliced
• 2 stalks celery, finely chopped
• 2 sprigs parsley, finely chopped
• 1 tbsp tomato paste
• 200 g tomato juice
• ½ cup olive oil
• 2 bay leaves
• Salt and pepper
Lemony Pork with Asparagus
A wonderful dish, one of my favorites, that whenever I have asparagus in my hands... I will definitely make a dish with pork! A divine combination, with the aromas of asparagus and lemon blending with the meat, and the result truly is marvelous. So, passing by Lakis' fantastic greengrocer's in Platanas, I found them right in front of me! There was no way I wouldn't take them! And Lakis' asparagus are exceptional, organically grown!! So, let's make lemony pork with asparagus!!!
Our Ingredients:
• 2 bunches of asparagus (about 1 kilogram)
• 1 kilogram pork shoulder
• 2 juicy lemons
• 5 fresh shallots
• 1 finely chopped dry onion
• 3 cloves of finely chopped garlic
• 400g vegetable or chicken broth, warm
• ½ bunch of finely chopped dill
• Olive oil
• Salt, pepper
Today, my meal is something special. A few months ago, we had forgotten some potatoes in the village, and they had sprouted. Well, we decided to plant them, and oh, what a surprise! Each potato we planted had produced many little potatoes next to it! Some were larger, some were smaller – it brought us so much joy! I held them in my hands and couldn't believe that these came from the ones I had planted. Then the orange trees started bearing oranges, so it was time to head to the kitchen! I will make pork belly with my wonderful potatoes, with oranges. Of course, I will also add figs from my dad's production. "Let's roast it, Mr. Stefanos," as Alice used to say!(Greek movie with Alice Vougiouklaki)
Our Ingredients:
• 1.5 kg pork belly, cut into portions
• 1 kg potatoes, diced, or baby potatoes
• 2 oranges
• Zest from 2 oranges
• 3 cloves of garlic, finely chopped
• 2 tsp mustard
• Olive oil
• 6-7 dried figs, cut in half
• 1 cup white wine
• Salt, pepper, rosemary, thyme
Pork Neck with Vegetables
Embarking on a flavorful exploration into the world of aromas and exquisite gastronomy leads us to a dish that embraces our everyday moments. The pork neck, harmoniously combined with vegetables that become a delightful companion, creates a dish that envelops simplicity and gustatory pleasure.
The journey of the senses commences with the succulent pork neck, marinated and infused with the aromas of peppers and mushrooms, along with the freshness of the vegetables and a touch of white wine. The result is a dish that invites you to discover the culinary poetry of simplicity.
To complete this enchanting experience, combined with the sauce of our pork neck, is served with velvety buttery sweet potato mash, creating a paradise of delights on our plate. So, what are we waiting for? Let's head to the kitchen to start.
Ingredients:
• 1-1.200 kg pork neck, sliced into portions
• 2 green bell peppers
• 2 carrots, sliced
• 1 box mushrooms
• 3 cloves garlic, finely chopped
• 2 dry onions, finely chopped
• 1 wine glass of white wine
• Olive oil
• Salt and pepper
• A little flour for dredging
For the Sweet Potato Mash:
• 1 kg sweet potatoes
• 100 g unsalted butter
• 200 g milk
• Salt and pepper
Pork Neck Steaks with Beer and Figs
Every place, every village, is influenced by the products it produces in its cooking. Thus, the famous figs of Kimi are not only used in sweets but also in savory dishes. One of these dishes is pork with figs. Here, we will see it with neck steaks, marinated with beer. And not just any beer, but beer from my own place, SEPTEΜ, meaning seven in Latin, as many as the days of creation... Each with its own distinct aroma and flavor. Thus, a unique dish emerges with aromas and flavors that you can serve on a Sunday or festive table.
Our Ingredients
4 pork neck steaks
3 tbsp fig syrup or thyme honey
2 glasses of beer (Septem Black or regular beer)
6 dried figs, sliced
2 carrots, sliced
2 dried onions, diced
2 cloves of garlic
1 tbsp thyme olive oil
1 cinnamon stick
salt
2 star anise
Freshly ground mixed peppers
Pork Neck with Oven-Roasted Vegetables
In the realm of culinary delights, few things compare to the satisfaction of savoring a meal that brings together succulent pieces of meat with perfectly roasted vegetables. This gastronomic harmony not only tantalizes our senses but also transforms dining into an experience worth celebrating. Just one taste is enough to convince you...
Ingredients
• 6 pork neck chops
• 1 bottle of beer
• 2 onions, sliced
• 3 cloves of garlic, sliced
• 4 medium zucchinis, cut into generous chunks
• 5 medium carrots, cut into hearty pieces
• 1 potato, cut into substantial chunks
• Juice of two juicy lemons
• 3 tbsp mustard
• Salt, pepper, thyme, and oregano
• Olive oil
Golden Chicken Nuggets
It's afternoon, and we're planning to watch a little movie. So, what's going to be our snack alongside the popcorn? We have chicken in the fridge, and we're going to make deliciously crispy golden chicken nuggets! Let's make them before time slips away (fortunately, they're quick to prepare).
Ingredients:
• 1 chicken breast and 2 thighs
• 120g all-purpose flour
• 25g cornflour
• 250g beer
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp cayenne pepper
• ½ tsp black pepper
Grilled Vegetables with Chicken
A dish that screams summer, light, and versatile, perfect to serve as an appetizer or a salad in a bowl with finely chopped peppers and chicken. Or enjoy it warm as a light meal. However you choose to have it, I'm sure you'll love it and make it a part of your dietary routine.
Our Ingredients
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2 grilled red bell peppers
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2 grilled green bell peppers
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2 grilled yellow bell peppers
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1 grilled eggplant
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2 grilled chicken fillets, cooked or boiled
For the Feta Mousse
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200g hard feta cheese
-
50g Greek yogurt
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50g olive oil
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Lime zest
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Oregano, pepper, thyme
Stuffed Pork Tenderloin with Sun-Dried Tomato and Metsovone Cheese
A Gourmet Dish: Stuffed Pork Tenderloin with Sun-Dried Tomato and Metsovone Cheese
Welcome to the world of delightful flavors, where pork tenderloin becomes the canvas of a gastronomic harmony.
Preparing this dish is a true challenge, a choreography of aromas and textures that craft a sensual culinary experience. As the pork tenderloin cooks, the flavors intertwine into a unique mosaic of taste impressions. Get ready for an unforgettable journey of tastes and pleasures.
Ingredients
2 large pork tenderloins
8 sun-dried tomatoes
150 g Metsovone cheese
1 glass of white wine
1 glass of vegetable broth
Salt, pepper, thyme,
olive oil
A bit of corn flour
2 small pieces of kitchen twine and 2 small pieces of aluminum foil.
Christmas Pie
During these festive days, we associate certain smells and tastes with the holiday season. What could be more beautiful than having a delicious Christmas pie on the table? It can be a great addition to your Christmas feast, both impressing your guests and satisfying their taste buds!
Here are the ingredients you will need:
- 1 package of pastry sheets
- 500g ground beef
- 2 Portobello mushrooms, finely chopped
- 1 dry onion, finely chopped
- 300g chicken liver, minced
- 2 leeks, finely chopped
- 200g grated pumpkin
- 100g grated quince
- 200g boiled and finely chopped chestnuts
- 5 dried figs, finely chopped
- Pomegranate seeds
- 1 fennel bulb
- 60g fig or honey
- 60g red wine
- Salt, pepper, and cinnamon
- Olive oil
- Mixed butter and seed oil for brushing the pastry sheets
- Black sesame and sesame seeds for the pastry
Beef Stew with Rice
When we hear the words "beef stew with rice," our minds travel to a flavorful nostalgic feast. It is a dish deeply rooted in tradition, associated with family moments and sunny Sundays filled with aromas and flavors.
Preparing beef stew with rice is a time-consuming process that requires patience and dedication. The beef is slow-cooked in a rich sauce infused with aromatic spices, tomatoes, and red wine. As it simmers over low heat, the aromas waft through the kitchen, captivating us with an enticing fragrance.
The sauce that envelops the beef is what steals the show. Rich, thick, and bursting with flavors, it imparts a distinct taste and texture to the meat. The rice, served alongside, acts as the perfect companion, absorbing the rich sauce and adding a light texture and flavor to the dish, creating a delightful overall experience.
Traditional recipes for beef stew with rice can vary depending on the region and personal preferences. However, the essence remains the same: a dish filled with flavor, warmth, and deliciousness that will satisfy even the most discerning palate.
Let's embark on creating the most delightful beef stew that will leave us licking our fingers, just like in the good old days!
Here are our ingredients:
• 1 kilogram of beef (brisket or chuck), cut into pieces
• 2 large onions, finely chopped
• 1 concasse tomato
• 2 tablespoons of tomato paste
2 carrots cut in small pieces
2 calery sticks cut in small pieces
• 2-3 cloves of garlic, minced
• 1/2 wine glass of red wine
• Some olive oil
• Salt, pepper, spices (such as cinnamon and bay leaves)
Chicken roll with minced meat filling
A chicken roll that is perfect for a festive table and can be served to your guests. Although traditionally the main dish for big celebrations in Greece was lamb or pork roasted in the oven, the roll has become popular especially among housewives who had a million things to take care of on holidays. It was a special and tasty dish that could be prepared in advance the day before, and on the day of the celebration, they only had to bake it.
Ingredients:
- 1 large chicken opened for a roll (ask your butcher to open it for you)
- 2 sweet potatoes cut into pieces
- 5-6 boiled chestnuts cut in half
- 1 quince sliced
- 3 dried figs finely chopped
- 50g white wine
- 400g chicken broth
For the filling:
- 400g mixed minced meat (beef-pork)
- 250g mushrooms finely chopped in a food processor
- 50g white wine
- 5 boiled chestnuts finely chopped
- 2 tbsp raisins soaked in wine
- 2 cloves garlic finely chopped
- 1 onion finely chopped
- 1 leek finely chopped
- 1 packet of pine nuts
- 1 pomegranate cleaned
- olive oil
- salt and pepper
For the sauce:
- 2 tbsp corn flour
- salt and pepper
Roll with Ground Beef, Spinach, Bacon, and Cheeses
Discover the ultimate pleasure with a unique roll filled with flavors and aromas. The roll with ground beef, spinach, bacon, and cheeses will captivate you with its rich culinary variety. Dare to prepare it, and you will be rewarded with a dish that you will want to make over and over again! Pair it with your favorite roasted potatoes or a delightful mashed potato, and get ready for a gastronomic experience that will mesmerize you!
800g mixed ground beef
1 package frozen spinach (approximately 400g)
200g feta cheese
15 slices of bacon
2 eggs
1 shot of ketchup
80g bread crumbs
2 finely chopped onions (puree)
2 cloves of garlic (puree)
½ cup of milk
200g mixed cheeses
1 tsp thyme
Salt, pepper, and ground spices to taste
Meat Roll
A classic family recipe from Greek cuisine. It reminds us of Sunday afternoons when we gather at our homes, with friends, the TV playing, and Mom busy in the kitchen, filling the house with delicious aromas coming from the oven. Most of the time, the preparation of the roll would be done the day before, so on Sunday, after returning from church, Mom would simply put it in the oven and prepare the garnish that usually the children wanted (oven-roasted potatoes or mashed potatoes), and slice some salad.
Our Ingredients:
4-5 boiled eggs for the filling
1 kilogram of minced beef
2 onions, minced or blended into a puree
2 cloves of garlic, pureed
100g breadcrumbs
1 teaspoon of thyme
2 tablespoons of tomato paste
2 eggs
200g mixed cheeses
½ cup of milk
Olive oil
Salt, pepper, ground spices
Arabic Meat Rolls
Today we have a recipe that will impress you. We're going to make Arabic meat rolls wrapped in pita bread, accompanied by a refreshing yogurt sauce. This snack is hearty, delicious, quick, and very easy to prepare. It's a perfect choice for a buffet or even as a packed lunch for work. It's ideal for a delightful companion while enjoying our favorite movie. Come and let me treat you to a unique culinary journey!
Ingredients:
4 large Arabic pitas
600g minced beef
1 large onion, finely chopped
1 leek, finely chopped
2 cloves of garlic, finely chopped
80g olive oil
50g white wine
? bunch of parsley, finely chopped
150g grated cheese (of your choice)
½ tsp cumin
½ tsp thyme
Salt and pepper
For the sauce:
300g yogurt 50g olive oil
1 large tomato, finely chopped
? bunch of dill
3-4 mint leaves
1 small dry onion, finely chopped
1 clove of garlic, finely chopped
Salt and pepper
Parchment paper for wrapping the pitas
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