Greek Ribs
Ingredients
- 3 lbs baby back ribs side ribs will work as well
- 4 tablespoons fresh oregano chopped or 2 tbsp 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.
Notes
Nutrition
How to make finger-licking Greek 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 Favourite Summer Salads
Laura
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
Thank you so much Laura for taking the time to drop me a comment and rate my recipe.
Chris
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
thank you Chris, really appreciate you taking the time to comment on my recipe!
Lu Auer
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
Thank you so much, you're comment made my day!
Tara
I've been using this recipe for a couple of years now and it's definitely one of my family's favourites!
Pam
Can I marinade these for 48 hours? Going camping and want to prepare them at home
Laureen King
for sure, enjoy your camping trip.
Marie
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
FANTASTIC Rib recipe!!!
Best ever actually. Thanks
Denise Chapman
Are these beef or pork ribs?
Laureen King
These are pork ribs.
Paulette
I made these today going to cook them later hope they are better then we hade in the restaurant last night
Andy
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
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.