Country-Style Ribs with Oregano and Mint

Grilled ribs with Greek-style roasted potatoes
 and summer veggie ratatouille

Rib Date: August 16, 2014

Ribsters: Andy and Jeanne Szmidt, Chef Kim Wiss, Stults family and Eric Jorgensen as The Beaver

Country-Style Ribs with Oregano and Mint are Peloponnesian-influenced. Peloponnesian is a fancy word for Greek. I guess. Remember, our fearless leader Steven Raichlen is more than a plain ol' backyard grill master. He's got a French Lit degree from Reed College. Thus, big words.

BTW: Do you know how they separate the men from the boys in Greece? Crow bar!

Now, back to the ribs.

Must say, I'm seriously digging these country-style ribs, which is a new discovery for me due entirely to Raichlen's "Ribs, Ribs, Ribs" book and our recipe-by-recipe adventure. And, for the second time in a row, comparisons to a t-Bone were made. This time by a chef no less.

The recipe was simple, fast, and fan-fricking-tastic. Country-style ribs get covered up with salt, pepper, minced garlic, oregano and mint (both chopped finely). They get grilled for a few minutes per side over direct heat (charcoal of course) and basted after the flip with a sauce primarily same as the "rub" above, but with vinegar and olive oil. Almost like an awesome home made Italian salad dressing.

Voila! Killer country-style ribs.

These were among my faves in the book. But let's hear what the other ribsters had to say...

"Sneaky spice at first bite. Delicious and tender. Hardly seems grilled," -Andy.

"Really good, but can't put my finger on exactly why," - Eric.

"I liked these better than the Chilean country-style ribs," - Sexy Sous Chef.

A most excellent side benefit to cooking these ribs were the mojitos enjoyed whilst prepping and cooking them, because summer. And, of course, mint. Can't let mint go to waste right???

Nearing the finish line of these 3-year journey. Next: Honey Mead Country-Style Ribs.

Country-Style Ribs with Chilean Pepper Sauce

Rib Date: July 26, 2014

Ribsters: Scott and Krista Craig, Martin family (Barry, Nate, Tammy and Sarah), Stults family

This was my maiden voyage with grilling country-style ribs. Steven Raichlen perfectly described the country-style rib as "a rib that believes it's a pork chop." It's tender and well-marbled (aka it's got a lotta tasty fat in it.)

The meat is simply grilled over direct heat for. Few minutes per side, rotating half way through for the cross hatches that make the meat look good. It's topped with pebre, a tangy tomato, onion and pepper sauce from Chile that's similar to a pico de gallo. As far as rib recipes go, it doesn't get much simpler, not to mention quicker, than this one.

Some of the attending ribsters thought it tasted like a T-bone steak. 

Ribs, seasoned prior to grilling

"If it was a blind tasting, I would have guessed steak," noted Barry Martin, blind tastings being a popular thing here in Napa, but normally featuring wine rather than grilled meat.

Scott Craig piled onto the "is it beef or pork?" theme. "The cow's death was worthwhile. Oops. I mean the pig," he remarked.

Sarah Martin said simply they were "super delicious," while my sexy sous chef wife thought they were "very fatty."

I thought the spice and acidity of the pebre balanced out the fatty, chewy cut of meat and rather enjoyed experimenting with country-style ribs. However, being a bit of a wine snob, Country-style Ribs with Chilean Pepper Sauce weren't exactly wine friendly due to the sauce, and therefore weren't my favorites. I plan to try them again with a different sauce on top, or perhaps none at all. We ate the ribs with a nice Chilean Syrah (Matetic Vineyards) as well as a nice Cuvaison Syrah bought earlier in the day on a Carneros wine tasting adventure.

Ready to eat! Ribs served with Mexican corn and beans

It was a fun night, welcoming Scottie and Krista back into town for the weekend, Nate and Tammy back into town as residents and saying sayonara to Sarah as she heads off to Edinburgh to study for a masters degree there (ain't no good BBQ there Sarah! But loads of good Whisky...)

More country-style ribs on deck. Country-Style Ribs with Oregano and Mint!