Classic Dry Ribs with Tzatziki
Classic Dry Ribs with Tzatziki
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Ingredients
| 1.5 kg | pork side ribs or baby back ribs | |
| 1 | tablespoon ground fennel seeds | |
| 1 | tablespoon CO-OP GOLD Ground Cumin | |
| 1 | teaspoon ground black pepper | |
| 1 | teaspoon smoked paprika | |
| 1 ½ | teaspoons garlic powder | |
| 1 ½ | teaspoons onion powder | |
| 2 | teaspoons salt | |
| ½ | cup CO-OP GOLD Plain Greek Yogurt | |
| ¼ | cup cucumber, seeded and finely diced | |
| 1 ½ | tablespoons fresh or dried dill, chopped | |
| ¼ | teaspoon salt | |
| ¼ | teaspoon ground black pepper | |
| ¼ | teaspoon garlic powder | |
| ¼ | teaspoon onion powder | |
| ½ | lemon, zested | |
| 1 | teaspoon lemon juice |
Directions
Preheat oven to 225° F.
Cut ribs between each bone and place in large bowl.
Mix the next seven ingredients in a small bowl until thoroughly combined. Toss this spice mixture with ribs and massage in to evenly coat. Cover and refrigerate for up to one day in advance.
Transfer ribs to a baking sheet spacing evenly apart to ensure even browning. Wrap with foil and bake for 45 minutes. Remove foil, increase oven temperature to 350°F and bake for another 30 minutes or until ribs are golden brown and crispy and reach an internal temperature of 71°C (160°F).
While the ribs are baking, prepare the tzatziki sauce. Whisk remaining ingredients in a medium bowl until thoroughly combined. Adjust with additional lemon or salt as required.
Serve the ribs hot with the cool refreshing tzatziki dip and enjoy!
Serves 6 as a snack
