MY MOM'S KITCHEN: GREEK STYLE BBQ RIBS

     Anastasia's in-laws were in Toronto visiting with Scott's sister so it was a perfect opportunity to invite them over for dinner. The weather was exceptionally good so I decided on a greek-style barbeque.  I found some great back ribs from a farm called le Breton, hormone and antiobiotic free, and quail that comes from Northern Ontario. I forgot to take pictures of the quail but managed to find one straggler, needless to say they were very popular.

ROASTED VEGETABLES

5 organic carrots

1 large organic red onion

5 or 6 cloves of organic garlic ( jackets on)

1 small organic turnip

1 small organic butternut squash

balsamic vinegar and extra virgin olive oil

sea salt and pepper to taste

fresh organic thyme

Cut vegetables into serving sizes, place in cast iron pot with lid, 

drizzle with balsamic vinegar and olive oil, sprinkle with sea salt and 

pepper, and the whole thyme sprigs which can be removed after cooking. Roast on 

grill with lid closed until tender.

GREEK STYLE GRILLED BACK RIBS AND QUAIL

4 racks of organic and/or pasture raised natural pork back ribs

6 quail, (sliced up the back and flattened)

Tom's spice (available on Anastasia's Etsy store)

Mariande: equal parts of fresh lemon juice and extra virgin 

olive oil

crushed fresh organic garlic

sea salt

freshly ground black pepper