Greek Ribs
Ingredients
- 3 lbs baby back ribs side ribs will work as well
- 4 tbsp fresh oregano chopped or 2 tbsp dried
- 1/2 cup onion finely chopped
- 5 garlic cloves finely chopped
- 1/4 cup olive oil
- 1 tbsp liquid honey
- 1/4 cup fresh lemon juice
- 2 tsp lemon rind grated
- 1 tsp kosher salt
- 1 tsp 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 4-8 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
Ingredients
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.
Put ribs and marinade in large ziplock bag, shake and refrigerate 4-8 hours turning occasionally to ensure all sides of ribs get seasoned.
Preheat oven to 400 degrees. Line old cookie sheet with foil, spray with oil, place ribs with space between each.
Bake 400 degrees 5-10 minutes until ribs have a nice sear. Reduce heat to 300 degrees and roast for 1 hour.
Serve these ribs with a great salad. Here are some great recipes to try Favourite Summer Salads
If I wanted to cook them as a whole rack and not
Cut them individually, would the cutting time be different?
Hi Beth, yes cooking time would most likely be increased.
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?
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.
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!
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!
Thanks, good advice 🙂
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 🙂
Thanks Shelley, this comment made my day. So glad you and your guests enjoyed this recipe
Greek Ribs were fantastic. Will definitely mKe these again and again and again.
Thank you Mary, my family loves when I make this recipe as well.
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!
Thank you kindly Sue
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.
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.
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.
Thank you so much Mary Anne, it thrills me every time someone tries my recipes and like them!
Great ribs!
thank you Colin.
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.
thanks so much Ed, yum sounds great to try on lamb ribs!
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!
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.
If I am using side ribs so I need to adjust the cook time at all?
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.
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!
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.
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.
Thanks Albert, sounds like a great way to cook these ribs.
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 !
Thank you so much Jon, really happy you and your family enjoyed the recipe.
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
So glad you enjoyed the recipe Leslie, yes love them on the BBQ as well.
will they taste d same without the lemon rind n if u marinate them for 2 hrs?
Hi Stefanie, the lemon rind really does add an extra lemon boost to the recipe.