Greek-Style Ribs

There used to be a restaurant in Saskatoon called Cousin Nick's that specialized in Greek fare.  One of our favorites when we visited was their Greek Ribs, so imagine my surprise when I got the owner's cookbook, only to discover that some of the ingredients and methods were far from traditional.  What surprised me most was the inclusion of oyster sauce.  From an umami point of view, it makes perfect sense, but I'm not sure the ancient Greek table included that ingredient.Greek-Style Pork RibsThe recipe in the cookbook doesn't specify quantities, just sprinkle on this and brush on that, so here is my attempt to quantify it.

Cousin Nick's "Classic" Greek-Style Ribs - Serves 4

3 - 4 lbs Pork Back Ribs (1 rack)
2 tbsp Worcestershire Sauce
1 tbsp Seasoning Salt
2 tbsp Dried Oregano
6  tbsp Oyster Sauce
2 tsp Balsamic Vinegar (optional)
1   Lemon


  1. Preheat oven to 450°F (232°C).
  2. Remove the tough membrane from the inside of the ribs (see note)
  3. Cover a rimmed baking pan with heavy duty foil to make clean up easy.  Spray lightly with cooking spray and place the ribs on with the inside facing up.
  4. Sprinkle with half of the Worcestershire sauce, seasoning salt and oregano.  Flip the ribs over and repeat on the other side.
  5. Bake for 30-35 minutes.
  6. If using balsamic, mix it with the oyster sauce.
  7. Remove ribs from the oven, turn inside surface up and brush on half of the oyster sauce.  Flip ribs over and brush oyster sauce on the other side. Return the ribs to the oven for 2 -3 minutes or until the oyster sauce starts to thicken and glaze the ribs.
  8. Meanwhile, squeeze the juice from the lemon.
  9. Remove the pork from the oven and cut into individual ribs, or into 2 or 3 rib pieces.  Put into a serving dish and sprinkle liberally with lemon juice, turning the ribs to be sure they are evenly covered.

Note on removing the membrane from inside the ribs
While this step isn't strictly necessary, it does make for an easier-to-eat product.  The membrane is part of the abdominal wall and can be quite tough to chew.  To remove it, start by getting a couple of pieces of paper towel.  Slide a narrow knife just under the membrane on the inside of the ribs as close to the small end as possible.  Rotate the knife so that the back edge of the blade turns away from the meat in order to open up a pocket, then turn the blade flat and pull it out.  You should now be able to pinch the membrane and lift while holding the rack down with your other hand.  As soon as enough membrane is loose to hold it with the paper towel, do so as it makes your grip easier.  Lift and pull the membrane back.  If it tears, you may need to use your knife to get started again, but with practice you will be able to take it off in one piece.

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Oeuf Poché sur son Lit de Tomates

One presentation trick I really like is food served with a soft cooked egg so that when the yolk is pierced it becomes part of the sauce for whatever is underneath.  Restaurant Sorza, 51 rue saint Louis en L’Ile, Paris, serves a dish they call "oeuf poché, confit de tomates"  or "poached egg & confit of tomatoes" that uses this idea.  This is my take on that dish.  Served with some baguette, it makes a light lunch for three or four, or dinner for two.

Oeuf Poché sur son Lit de Tomates

Oeuf Poché sur son Lit de Tomates (Poached Eggs on a Bed of Tomatoes)

6   Plum Tomatoes, concasséed
4 tbsp Sun-dried Tomatoes, drained and chopped
2 tbsp White Balsamic Vinegar
1 tbsp Fresh Lemon Juice
 tsp Salt, or to taste
¼ tsp Fresh Ground Black Pepper
4 tbsp Olive Oil
¼ tsp Ground Herbe de Provence (see Note)
3 or 4 lg Eggs
  1.  Combine all of the ingredients except the eggs, and store in a non-reactive bowl in the refrigerator for 2 hours or overnight.  The taste should be slightly acidic, as the egg yolks will help to balance the flavor as they mix with the tomatoes.  If desired, add more olive oil to taste.
  2. Prepare one poached egg per person for a lunch portion, or two for a main dish.
  3. While the eggs are poaching, use a slotted spoon to divide the tomato mixture among plates.  If desired, save the liquid for a dressing for an accompanying salad.
  4. Using a slotted spoon, remove the eggs from the poaching liquid, gently pat dry with a towel and place on the tomatoes.  Sprinkle on a bit of salt and pepper, if desired.
  5. Serve immediately.

A Note regarding Herbe de Provence - as I have said previously, traditional Herbe de Provence does not contain lavender, which is likely an affectation for the North American palate.  To make your own mixture at home, combine equal parts of dried thyme, marjoram and savory, basil and/or oregano, plus half as much dried rosemary, or more to taste.  Grind in a spice grinder or with a mortar and pestle just before use.

Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward

Illustrated Recipes

My watercolor artist wife recently took part in an online exercise with artists who were doing illustrated recipes.  Here is her 'Go-To' Lunch Salad, a mix of diced tomatoes and cucumbers, with feta.  For every day it may be served with Melba toast, for other occasions, maybe some baguette.  To see more of Pat's watercolors, check out her artist's website here

Pats Go To Lunch Salad-w

For more illustrated recipes, visit They Draw & Cook: Recipes Illustrated by Artists from Around the World

Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward

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Due to the volume of questions received, not all can be answered, nor can we guarantee we will answer questions immediately
© Lost Hobbit Enterprises 2004 onward