Petimezi glazed Pork belly ribs
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
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
