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 these ribs with a great salad. Here are some great recipes to try.
Greek Ribs
Ingredients
- 3 pounds baby back ribs side ribs will work as well
- 4 tablespoons fresh oregano chopped or 2 tablespoon dried
- ½ cup onion finely chopped
- 5 garlic cloves finely chopped
- ¼ cup olive oil
- 1 tablespoons liquid honey
- ¼ 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.
Wags says
They look absolutely delicious Laureen!
Laureen says
Thanks Wags, very simple recipe to prepare and you can adjust the ingredients to suite your taste buds. My husband like them with a bit more fresh ground pepper.
Lorene says
Do you have more recipes for BBQ ribs maybe a good dry rub
Laureen King says
Hi Lorene, I don't have a rub, but here is one of my favourite homemade BBQ sauce.https://www.artandthekitchen.com/homemade-jack-daniels-bbq-sauce/
Anonymous says
they looked awesome, but the lemon was way too strong, i now have a couple packs waiting to go into the freezer and am trying to figure out how to lesson the lemon taste...help
Laureen King says
If you find it too lemony, try diluting with more olive oil. Did you use fresh lemon juice?
Laureen King says
Also, wondering why are you freezing them? Is it for use another day? Not sure how the marinate will work by freezing them, let me know, I'm curious.
Lisa says
I freeze greek marinades all the time on ribs, loins, chicken, etc. do them in late spring have them in the freezer at the lake for quick prep meals there, have never had a problem with them and always very flavourful. Has hours to soak up the marinade while freezing and then again while thawing,
Laureen King says
That is a great idea Lisa, thanks.
Tracy Kelly says
I've been trying to separate the membrane from the Meat for 10 min. now with no success??????
Laureen King says
Hi Tracy, sorry for taking so long to respond. I was away on a humanitarian trip and just got back, so I'm probably not much help to you now. I am not sure why the membrane is not separating for you. It may be just the cut of meat. Your ribs may be perfectly fine without separating the membrane.
Brian Hannon says
Don't worry about how strong the ribs might smell lemony before the cooking...it will all blend right in after you will see and love it.
Laureen King says
thank you Brian
Glenda Plante says
not sure where you are reading but it doesn't say freeze them it say refrigerate.
Randyellen Collier says
Can this recipe be done in the Crockpot?
Laureen King says
I would not use a crockpot for this recipe, as you won't get a crisp sear on them as you do baking in the oven.
Connie Johnson says
I would say you could use your crock pot and then place them on a cookie sheet to get the sear on them prior to eating them. The crock pot would make them very tender and then the oven would give that awesome crisp sear.
Kenzi says
Can I smoke these in a smoker? If so how long do you recommend? Thank you
Laureen King says
Can't help you with that Kenzi, as I don't own a smoker.
ChrisM says
I cook these on a weber kettle with indirect high heat, i.e. a full chimney of charcoal on one side, ribs on the other, until the end when I put them briefly over the coals to get a nice sear. They take around an hour to cook this way, and I cut them two ribs per section. You could add some wood chunks to add a smoky flavour, but I am not sure what type of wood would go with the greek seasoning?
Laureen King says
That sounds wonderful Chris, I don't have a wood kettle so can't really say what type of wood would go great, but I would use one that doesn't create a lot of other flavour so your greek seasoning is the star flavour.
Kevin says
Did U try smoking?
Cornell says
Yes you can. As stated if you cut the ribs it will take about 1.5 hrs. I would use a light fruit wood such as apple or cherry wood with a light amount of smoke.
Regina says
These look delicious! Must try. Tip: To easily remove the skin membrane, grasp lifted membrane with dry paper towel and pull...even the smallest piece removes easily.
Laureen King says
Thanks Regina for that helpful tip!
Sue zomar says
I've just put them in the oven,smells so good in here
Laureen King says
Hey Sue, I hope they turned out tasty for you.
Sam says
Can I leave the honey out? I don't like it plus making it for diabetics
Laureen King says
They honey balances out the herbs plus adds some stickiness to the ribs, not sure how it would turn out without it or if there is some type of diabetic syrupy sweetener you could use as a replacement. It may very well work just fine without the honey, but I haven't tried it.
Veralyn says
My husband was going stir crazy while they were baking... the aroma of them cooking floated thru the house and he said he had the urge to have sambuca and break plates! He is definitely a meat eater - he loved them! Thanks for the recipe & I will paruse your archives for more of your recipes! - From Camrose, Alberta.
Laureen King says
Hello fellow Albertan, so glad you and your husband enjoyed the recipe.
alex fraser-kirk says
Ok - what type of meat guys .... lamb or pork or beef !! I am a hopeless "male" chef BUT this just appealed to me !!!! HELP !!
Laureen King says
Hey Alex, they are pork ribs (baby back pork ribs are the best to use)
Kevin G. says
OMG next to my son's rib recipe these are wonderful. My wife and I loved them. Thank you it made me look like king of the kitchen. I am planning on using a number of your recipes. Thank you. Keep them coming.
Laureen King says
Thanks Kevin, I would love to try your son's rib recipe! Hope you enjoy more recipes.
Tammy Renz says
Do you pat dry the ribs of the excess marinade before putting in the oven?
Laureen King says
Hi Tammy, no leave all the marinade on the ribs and spread out evenly.
Doug says
Laureen,
I like your Greek spice suggestion. and am planning to do as you suggest.
I normally simmer my ribs for 20 min. or so to take off some of the fat before marinating.
Any comments on this approach?
Doug
Laureen King says
for ribs that are quite fatty that's a great idea!
Dina says
Very delicious ribs!!! Thanks for sharing.
Laureen King says
thank you Dina, have a great day.
Betty says
I've had this on my Pinterest forever, finally going to make it. It's very different from what I normally eat and I'm wondering what sides would pair well with it?
Laureen King says
Hi Betty, I usually serve it with salad and oven roasted potatoes like these https://www.artandthekitchen.com/parmesan-oven-roasted-potatoes/
Laurie says
Hi Lauren ... these ribs look delicious and I can't wait to make them. I noticed a comment from one person who was having difficulty removing the membrane from the back of the ribs. I learned this tip long ago: Start from the narrow end and pick up an edge of the membrane with a sharp knife. Then, using paper towel (the secret weapon), grab the edge and PULL. It works great! From one Alberta cook to another!
Laureen King says
thanks for the great tip Laurie
KEN says
Could you use beef short ribs for this. Have you ever tried. I'm thinking they would be darn good. Going to try tomorrow I'll let you know how they taste...Ken
Laureen King says
Hi Ken, I have not tried the recipe with beef short ribs. Let me know if you give it a try.
Deb says
Where can you find liquid honey in phoenix az
Laureen King says
Hi Deb, I'm not sure, but I would think Walmart should carry it.
Pacific Pinner says
Hi there, ever marinated this overnight? I'd like to prep it tonight then cook it for lunch tmrrw..:
Thank you!
Laureen King says
Absolutely, the longer they marinate the more flavourful they are, enjoy!
Laureen King says
I have never tried this with chicken, next time I make chicken I will.
dishwasher reviews says
wow..the best part is that it does not much time to cook. and recipes are also easy. the only time taking is to marinate. that's not the big deal. we can easily cook on holidays and can enjoy it with our friends. I loved it. I will definitely try this on this Sunday.keep posting these kinds of delicious recipes.
Laureen King says
Thank you, hope you enjoy the recipe!
Mindy says
My Greek husband LOVED LOVED LOVED this recipe. He's hardcore-born there. He actually said "This is worthy of presentation to others." He doesn't normally say things like that. I mean, he doesn't usually speak so formally. He's the most chill guy you can imagine. He LOVED those ribs. Thanks a lot.
Laureen King says
Awe thank you Mindy, thats quite a compliment
Charlene Lucas says
I will definetly try these. Reminds me of the lamb we used to have at our Greek picnics. Good times. I plan on using ribs & chicken wings for the next super bowl with the New England PATRIOTS.
Laureen King says
Go Patriots, enjoy the football food Charlene
Beth says
If I wanted to cook them as a whole rack and not
Cut them individually, would the cutting time be different?
Laureen King says
Hi Beth, yes cooking time would most likely be increased.
Michelle says
Can they marinate longer than stated? I was going to cook them tomorrow so I prepared them tonight but now plans have changed and I can’t cook them until the next day. Will that be a problem?
Laureen King says
I Michelle, sorry for not responding sooner, the message just came through, weird. So this is probably too late of a reply, but yes you can marinate them longer. I usually do overnight.
Shelley says
Hi Laureen
I purchased back ribs and once I got home realized they were not baby backs but from a larger animal...
Any ideas how the cooking time should be extended or if it does?
They have been marinating all night, can't wait to start cooking them!
Laureen King says
Hi Shelley, I'm guessing the cooking time will have to be extended a bit. Best bet is to cut into one close to the bone and check for doneness after an hour. I use the marinate recipe on chicken as well and its great!
Shelley says
Thanks, good advice 🙂
Shelley says
Sorry meant to reply sooner, the ribs were fabulous, talk of the dinner party, everyone wanted the recipe. Can't wait to try more of your recipes 🙂
Laureen King says
Thanks Shelley, this comment made my day. So glad you and your guests enjoyed this recipe
Mary VanSinclair says
Greek Ribs were fantastic. Will definitely mKe these again and again and again.
Laureen King says
Thank you Mary, my family loves when I make this recipe as well.
Sue says
I have made the ribs a few times. They are failproof and absolutely delish with Greek potatoes and a nice salad. Great recipe ******...six stars, my friend!
Laureen King says
Thank you kindly Sue
Christine says
I marinated these ribs overnight. I had high expectations after reading the reviews. Very bland and flavorless. Also it needed 2 hours not 1. Will not make again. Just tastes like plain old pork to me. Disappointed.
Laureen King says
Hi Christine, sorry the recipe didn't meet your expectations. Sometimes the freshness of the herbs can affect flavour. I've have always got rave reviews for this recipe.
JerryBoy says
@christine
You clearly did something wrong
My ribs turned out amazing
Leslie says
Mine too.......every time and I've made them often. its like a favourite treat for us
Mary Anne says
Thank you for this recipe. Everyone loves it and I always get big compliments when I make the ribs, and often get requests for the recipe.
Laureen King says
Thank you so much Mary Anne, it thrills me every time someone tries my recipes and like them!
Colin says
Great ribs!
Laureen King says
thank you Colin.
Ed says
Stupendous ribs - cooked them on the grill for Fourth of July for extended family. Nothing but raves. I love the combination of lemon, garlic and oregano. Can’t wait to try this marinade on lamb ribs.
Laureen King says
thanks so much Ed, yum sounds great to try on lamb ribs!
Debbie says
I made these as directed, just tweaking cooking time because I use back ribs, not baby back. My husband who is Greek and missing the variety and availability of Greek and Mediterranean foods we had when we lived in NY, was in love. When they were cooking he said they reminded him of a Greek Taverna, and Psistaraies (this is beyond high praise. They tasted just as amazing. You have made my husband a happy camper, Thank you!
Laureen King says
Thank you Debbie, you made my day with your comment. So nice that you took the time to let me know how you and your husband enjoyed the recipe.
Laura says
If I am using side ribs so I need to adjust the cook time at all?
Laureen King says
Hi Laura, as side ribs ten to be a bit larger I'm guessing yes you would have to. Best to keep a close eye on them as you don't want to overcook them to the point of the ribs being dry.
Mary Anne H says
Thank you for this recipe. I stumbled across it several years ago and it has become a family favorite. My daughter requests the ribs when she comes home from college, and I am making them now before sending before her off for senior year. I knew I had hit the recipe jackpot when a woman from our church, who is an excellent cook, asked for the recipe when I brought her some ribs after a surgery. If anyone is on the fence about making this recipe, get off and make them. They are excellent!
Laureen King says
Thank you so very much Mary Anne for the kind comments. My son always had recipe requests when he came home from college as well.
Albert says
I loved these Greek ribs and often get the comment best ribs ever from my guests. I prepare the marinade with smoked paprika 1tbs and fresh ground pepper 1tbs. After marinating over night I cook in the slow cooker 2hr on high then warm for 3 to 5 hrs. You know they are done if the meat starts pulling away from the bone but not falling off. I use the cooked juices to moisten the ribs and add some sea salt to the ribs before placing on the foiled cooking sheet and broil on high for 6min a side. Amazing.
Laureen King says
Thanks Albert, sounds like a great way to cook these ribs.
Jon says
Just awesome, and super easy. Made these twice already and the whole family loves them. Really nice alternative to the standard bbq sauce on the grill version of ribs we always do in the summer. Prep time takes me longer to do all the chopping and remove the membrane, but otherwise, bang on. So tender, I don’t even need the cooking spray. They will fill the tray with fat/juice early on, but don’t drain that off...it will evaporate and you want all that flavor cooking into these !
Laureen King says
Thank you so much Jon, really happy you and your family enjoyed the recipe.
Leslie says
I love these ribs. I find I have to broil to sear and they sear really well on BBQ of course but rest of recipe is awesome. If I BBQ I turn heat off on the one side and use indirect heat at 300F for 45 min. Works great I sometimes I'll either cut down on lemon in marinade and pour what I left out over ribs after cooking or just squeeze some lemon over to finish regardless. Totally a go-to reliable recipe for me
Laureen King says
So glad you enjoyed the recipe Leslie, yes love them on the BBQ as well.
stefanie says
will they taste d same without the lemon rind n if u marinate them for 2 hrs?
Laureen King says
Hi Stefanie, the lemon rind really does add an extra lemon boost to the recipe.
Danni says
I love this recipe! Its simlier to the one I use for Lamb Chops. What are your thoughts about using rib tips for this one?
Laureen King says
Hi Danni, rib tips would work very well with this recipe!
Condoleeza says
Could I make these with beef ribs instead? We don't eat pork but they look delicious.
Laureen King says
Absolutely, tastes great using beef ribs as well.
Dannielle says
Hello, i am allergic to bbq sauce and found this recipe. Would this be a good alternative?
Laureen King says
Dannielle, I love these ribs better than BBQ sauce ones, so yes good alternative.
Laura says
Simply delicious!!! These are now my husbands favourite recipe. I’ve tried numerous other recipes for Greek ribs and your recipe is hands down the best! They smell & taste amazing. I love how easy the marinade is to make as well has simple & wholesome ingredients. Definitely keeping this gem.
Laureen King says
Thank you so much Laura for taking the time to drop me a comment and rate my recipe.
Chris says
This recipe is a hit 100% of the time. My mother-in-law loves Greek food and a few years back we were trying to come up with a dish for her 65th birthday dinner and i came across this recipe. We had about 35 people over and it was a hit across the board! Still get requests when people visit. We cook ours on the pellet smoker is the only change I've made, and the added smokiness is excellent.
Laureen King says
thank you Chris, really appreciate you taking the time to comment on my recipe!
Lu Auer says
OMG! I have been a member of Pinterest since the very beginning, yet I've never felt compelled to rate a recipe I've made. I've been looking for a great tasting Greek marinade for years & have never found one....until I tried this recipe! It is delicious & I plan on using it on ribs, chicken, pork tenderloin, on EVERYTHING! I wish I could attach how marvelous my house smells after baking this recipe. I made them in my air fryer & they came out exactly like your photo - which is definitely a first for me! This recipe is going straight into my Top 10 Pinterest Recipes folder! hank you for sharing this!
Laureen King says
Thank you so much, you're comment made my day!
Tara says
I've been using this recipe for a couple of years now and it's definitely one of my family's favourites!
Pam says
Can I marinade these for 48 hours? Going camping and want to prepare them at home
Laureen King says
for sure, enjoy your camping trip.
Marie says
I was thinking about using for lamb chops, do you think it will work. I love it with the ribs, just wanted to try it with lamb.
Kate Collins says
FANTASTIC Rib recipe!!!
Best ever actually. Thanks
Denise Chapman says
Are these beef or pork ribs?
Laureen King says
These are pork ribs.
Paulette says
I made these today going to cook them later hope they are better then we hade in the restaurant last night
Andy says
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.
Andy says
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.
Kathleen Meehan says
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!
Sheri says
This was also amazing with lambs ribs, just don’t cook them as long.
Mark says
This is one the best rib recipe to change up from the basic smoked/BBQ rib. We love this recipe!
Laureen King says
thanks so much Mark!
Laurie says
I make these all the time. They are SO stinkin good!
Laureen King says
thank you Laurie, try the marinate on chicken, it tastes great.
Alma says
Delicious. I made these last night 😋
How would you suggest cooking them in an Air Fryer? Would you do the same temperatures & times?
Laureen King says
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.
Dee says
Do you discard the marinade or pour it on the ribs before cooking them?
Laureen King says
Hi Dee, I pour the marinade over the ribs when I bake them.