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.