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Ribs with no BBQ sauce?!

5/3/2015

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Petimezi glazed Pork belly ribs

Picture
for more information on how to make the petimezi glazed pork belly ribs please click here
I had pork belly ribs for the first time when I went to the states to study.  I had pork belly before of course in Greece...and ribs...I mean I don't come from another planet :)  But I had the American way of ribs.  The ones that fall off the bone, succulent and brushed with sweet and tangy bbq sauce.  I thought this is delicious!  I could not get enough of them!  They still are my favourite type.  I tried to make them myself many times but no luck.  They would not come out the same.  But it's ok some things are better left for experienced people to cook them.  
So, to our subject.  Kostas made ribs!  and they were delicious!  Not the same as the ones I ate in the states because they were not meant to be.  They were different and yummy!  To make them nice and tender he used a sous vide machine.  He first cooked them there.  If you don't have this machine no problem, just use your oven and slow roast them for some hours.  The way you will cook them is not so important as the sauce you will add to them.  Because it is this sauce that makes them number one different and number two....so succulent and delicious!  
Instead of using bbq sauce, he used petimezi, or else called pekmezi, or in Greek epsima (έψημα).  It is grape molasses that were made from non fermented grape juice.  It was and still is a specialty in Crete and was used in ancient Greece to sweeten things instead of using honey.  Although it has a sweet taste it also have bitter undertones that make it more unique.  It's main characteristic is that if made the right way it never spoils.  
Petimezi, and to make it a little spicy he used a cajun rub.  The result:  yumminess!  if that is even a word :)
Try it!  You won't regret it!
Kali Oreksi!
Kostas, Dia and Tony
Ingredients for 2 people:

  • 450g pork belly ribs
  • 50ml petimezi
  • 25ml liquid smoke
  • 5ml balsamic vinegar
  • 5ml lemon juice
  • 10ml extra virgin olive oil
  • 2 tbs salt
  • 1 tbs pepper
  • 4 tbs Louisiana Cajun rub
  • petimezi for diping
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    ​The Greek cuisine

    Greek cuisine has a long tradition and its flavors change with the season and its geography. Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different people's cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and cooked foods.

    It was Archestratos in 320 B.C. who wrote the first cookbook in history. Greece has a culinary tradition of some 4,000 years. Ancient Greek cuisine was characterized by its frugality and was founded on the "Mediterranean triad": wheat, olive oil, and wine, with meat being rarely eaten and fish being more common. This trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a central part of it and the spread of grapes and olive trees in the Mediterranean and further afield is correlated with Greek colonization.


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  • Greek Your Food Blog
  • Categories
    • Greek your starters... >
      • Eggplant salad
      • Egg Salad
      • Shrimp saganaki
      • Zucchini fritters
      • Pan fried meatballs
      • Drunk man's appetizer
      • Stuffed grape leaves
      • Fried cuttlefish & hummus
      • Chicken hearts & livers with petimezi
      • The Greek bruschetta
    • Greek your meats... >
      • Eggplant rolls with meat
      • Country lamb
      • BBQ with a Greek touch
      • Smyrna meatballs
      • Pork bely ribs
      • Pork shank with cabbage
    • Greek your fish... >
      • Married sardines with fava cream
      • Poached salmon with peas
      • Stratoula's Mackerel
      • Fish in lemon balm broth
    • Greek your seafood... >
      • Seafood pilaf
      • Cuttlefish plaki
    • Greek your soup... >
      • Magiritsa
      • Chicken soup
    • Greek your veggies... >
      • Green fava beans
      • Briam
      • Spanakorizo
      • Lahanorizo
      • Cracked wheat stuffed peppers
      • Gigantes plaki
    • Greek your salads... >
      • Mackerel - potato salad
      • The healthy slaw
      • Beetroot salad
    • Greek your Pasta >
      • Pastitsio
    • Greek your....π >
      • Eggplant Pie
      • Stuffed buns
      • Hilopites
      • Pumpkin pie
      • Bobota
    • Greek your sweets... >
      • Easter Cookies
      • Easter Bread
      • The Greek "Cupcake"
      • The Greek "Mille-feuille"
      • Cheese stuffed triangles drizzled with honey
      • Barbara
      • Melomakarona
  • About
  • Contact

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