Well, I do. And I don't apologize. Nor do I eat them with knife and fork. Ribs are best eaten holding the ends of the bones in two hands, and gnawing off the meat, like corn off the cob. Not pretty. The consuming is idealy done with friends or family who love you no matter how you look when you're eating, and might well be restricted to summer occasions when we can eat outdoors, and be a bit more casual than usual. It was at a relaxed cottage weekend when I first enjoyed these Greek-inspired lemony ribs and since then, I've twice managed to work them into friends-over occasions. They are so simple to make - no marinating, no presteaming to soften the meat, no gucky sauce to overwhelm the delicious pork flavour, intensified and more delicious at the bone. Just really good, and very more-ish. Barbecued Ribs - Greek Style It's worth getting the best quality meaty back ribs you can for this dish. 1/3 cup (75 mL) freshly squeezed lemon juice  1/3 cup (75 mL) olive oil 1/2 tsp (2 mL) salt 1/2 tsp (2 mL) freshly ground black pepper 3/4 tsp (4 mL)  dried crumbled oregano 2 cloves garlic, minced 2 racks back ribs . In a jar with a tight lid, shake together the lemon juice, olive oil, salt, pepper, oregano and garlic. While the mixture is still combined, pour out about 1/4 cup (50 mL) into a small bowl. . Heat barbecue to low; brush grill with vegetable oil. Place ribs, boney side down and grill until meat starts to colour, about 20 minutes. Brush top-facing meaty side of racks with half of the  lemon juice mixture in the bowl. Turn; brush  boney side with remaining lemon juice mixture from the bowl. . The secret is grilling slowly, very slowly, turning the ribs until succulent, crisp on the edges and golden brown. Check with the tip of a paring knife to check that the meat is done by the bone. The ribs generally take about 45 to 50 minutes. Keep the heat at low. No rushing these ribs. . Transfer ribs from the grill to a large clean cutting board.   .With a firm action and a good chefs knife, cut rack into single ribs (see top photo). . Place ribs in a large bowl. Shake the jar of lemon mixture; pour over the ribs, tossing the ribs as you pour so they're all evenly coated with the lemon mixture. . Serve and enjoy. Should serve 6, but usually keeps 4 silent, munching and happy.  Tip: you can increase the racks and lemon mixture for a larger number of rib lovers.