Greek Ribs
A finger licking recipe for Greek Ribs! Marinated in fresh garlic, oregano and lemon. Great for dinner or a very tasty appetizer.
I love growing fresh herbs and right now the oregano in my herb pot is overgrowing! Greek Ribs is one tasty recipe using fresh oregano. Enjoy these ribs as an appetizer and serve with my homemade Tzatziki Sauce. As a main course these Greek marinated ribs are exceptional served with a tasty salad like my Santa Fe Salad. The marinade of garlic, oregano, lemon and onions pack some serious flavor! Make the marinade in the morning and let the ribs soak up the seasonings all day.
How to make finger-licking Ribs!
Simple ingredients for making amazing tasting ribs.
Remove skin membrane from ribs (this can make your ribs chewy and tough if left on). Using a sharp knife slice under the skin and pull skin off meat. Cut meat into single ribs.
Combine together olive oil, honey, oregano, onion, garlic, lemon, salt and pepper.
Place ribs and marinade in a large ziplock bag, shake and refrigerate 4-8 hours, turning occasionally to ensure all sides of ribs get seasoned. You can even marinate over night!
Preheat oven to 400ºF. Line baking sheet with foil and spray with cooking oil. Place ribs on baking sheet and space between.
Bake 400ºF for about 5-10 minutes until ribs have a nice sear. Reduce heat to 300ºF and roast for 50-60 minutes.
Serve Greek Ribs with a refreshing salad
Accompany this tasty dish with a great salad.
Greek Ribs
Ingredients
- 3 pounds baby back ribs side ribs will work as well
- 4 tablespoons fresh oregano chopped or 2 tbsp dried
- 1/2 cup onion finely chopped
- 5 garlic cloves finely chopped
- 1/4 cup olive oil
- 1 tablespoons liquid honey
- 1/4 cup fresh lemon juice
- 2 teaspoon lemon rind grated
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
Instructions
- Remove skin membrane from ribs (this can make your ribs chewy and tough if left on). Using a sharp knife slice under the skin and pull skin off meat. Cut meat into single ribs.
- Combine all other ingredients in bowl and mix well.
- Place ribs and marinade in large ziplock bag, shake and refrigerate 8 hours turning occasionally to ensure all sides of ribs get seasoned.
- Preheat oven to 400 degrees. Line cookie sheet or baking tray with foil. Spray with oil and place ribs on, leaving some space between each rib.
- Bake 400 degrees 5-10 minutes until ribs have a nice sear.
- Reduce heat to 300 degrees and roast for 1 hour.
Notes
Nutrition
I made these today going to cook them later hope they are better then we hade in the restaurant last night
I made these yesterday. Marinated a 5 lb slab (cut in half) overnight. Then smoked them in my Big Green Egg at 200-225 degrees for 5 hours. 2 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped to finish.
The outcome was fantastic and a great new way to do ribs, Greek style! Thank you so much for the recipe.
I made these yesterday. Marinated a 5 lb slab (cut in half) overnight. Then smoked them in my Big Green Egg at 200-225 degrees for 5 hours. 2 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped to finish. (2-2-1)
The outcome was fantastic and a great new way to do ribs, Greek style! Thank you so much for the recipe.
This is the BEST recipe in my collection! I use it for ribs, but I love it for chicken… I simply substitute the ribs with chicken and roast potato cubes to go with any extra sauce, as I usually double the recipe so I have more left over! Thank you and YUM!
This was also amazing with lambs ribs, just don’t cook them as long.
This is one the best rib recipe to change up from the basic smoked/BBQ rib. We love this recipe!
thanks so much Mark!
I make these all the time. They are SO stinkin good!
thank you Laurie, try the marinate on chicken, it tastes great.
Delicious. I made these last night 😋
How would you suggest cooking them in an Air Fryer? Would you do the same temperatures & times?
Hi Alma, I just recently purchased an airfryer, this recipe is one of the first on my list to try, so I will get back to you.
Do you discard the marinade or pour it on the ribs before cooking them?
Hi Dee, I pour the marinade over the ribs when I bake them.
Very flavourful. I love lemon so in addition to the juice and zest, I added the pulp from the squeezed lemons. I also found it only needed 50 minutes out of the hour at 300F the recipe calls for.
Thanks Ian, my family and friends love these ribs for dinner or appetizers.