Grilled Zucchini Dip
Barrel Baby Back Ribs (July 2016)
This recipe was inspired by the fresh veggies and herbs from our garden.
1. Remove the membrane from the back of the ribs.
Wash and dry one medium to large zucchini. Slice into circles. Peel and slice one large onion in to circles. Use large tooth picks to hold onions circles together. Peel paper off 4-5 garlic gloves and use large tooth pick to keep them together (see picture of the zucchini, onion, and garlic on the grill). Lightly coat the zucchini, onion, and garlic with olive oil so they do not stick to the grill. Season with sea or kosher salt and fresh cracked pepper. Direct grill the zucchini and onion circles 3-4 minutes a side. Grill garlic (garlic can burn, so keep an eye on the garlic). The bottom of the grill is the cool zone, it allows you to move items that start to burn.
2. Generously cover the ribs with your favorite barbecue rub or use the rub I made and handed out at the clinic this past summer.
3. Once the rub is applied to the ribs let marinade in the fridge for at least 4 hours or as long as overnight. The longer the better.
4. Set up the grill for the ribs.
5. I was using the Pit Barrel Cooker (upright barrel smoker), so I used a chimney starter to get the charcoal started. Once the charcoal is ready (gray and hot) load charcoal into the barrel. I added some wood chips to add to the smoke flavor. A charcoal grill set-up for indirect grilling works as well.
Remove from the grill and remove the tooth picks from the onion and garlic. Once cool, place all the grilled ingredients in the food processor or blender. Pulse a few times for a thicker dip, or process longer for a smoother dip.
Add zest of one lemon, juice of one lemon, 1-2 tablespoons of fresh mint, add sea or kosher salt and freshly cracked black pepper (about a teaspoon each). Pulse the food processor, and then adjust seasoning after tasting.
6. The ribs cook while they hang in the pit barrel smoker (see picture).
7. Let the ribs cook for 30-40 mins and then start spraying them with apple cider. The cider keeps the ribs moist and adds another level of flavor.
Place the mix in a bowl and add 1 cup of Greek yogurt and sour cream. Mix all ingredients. Cool in the fridge for an hour or longer. Zucchinis are full of water, so stir before placing in a serving bowl.
8. Cook the ribs until the meat pulls back about ¼ -½ inch from the bone. Cooking time is about 1.5-2 hours. Other signs that the ribs are done include: an exterior that is darkly browned and crusty and the meat is tender enough to tear apart with your fingers.
Brush 2-3 pitas with olive oil and sprinkle with season mix. Make season mix by combining kosher salt, oregano, basil, black pepper, celery salt, onion and garlic powder. Direct grill pitas for 2 minutes each side. Pitas will cook quickly, make sure they don’t burn. Remove from grill and slice into triangles.
9. Remove the ribs from the barrel and remove the hanging hooks.
Slice a second zucchini, carrots, and celery into sticks. Serve the dip with the grilled pitas, celery, zucchini, and carrot sticks and garnish with mint and celery leaves (see picture). Enjoy!
10. Slice into individual ribs and serve. Enjoy!
PS. The ribs will not need it, but feel free to serve with your favorite home-made barbecue sauce.
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