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
They look absolutely delicious Laureen!
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.
Do you have more recipes for BBQ ribs maybe a good dry rub
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/
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
If you find it too lemony, try diluting with more olive oil. Did you use fresh lemon juice?
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.
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,
That is a great idea Lisa, thanks.
I’ve been trying to separate the membrane from the Meat for 10 min. now with no success??????
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.
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.
thank you Brian
not sure where you are reading but it doesn’t say freeze them it say refrigerate.
Can this recipe be done in the Crockpot?
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.
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.
Can I smoke these in a smoker? If so how long do you recommend? Thank you
Can’t help you with that Kenzi, as I don’t own a smoker.
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?
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.
Did U try smoking?
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.
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.
Thanks Regina for that helpful tip!
I’ve just put them in the oven,smells so good in here
Hey Sue, I hope they turned out tasty for you.
Can I leave the honey out? I don’t like it plus making it for diabetics
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.
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.
Hello fellow Albertan, so glad you and your husband enjoyed the recipe.
Ok – what type of meat guys …. lamb or pork or beef !! I am a hopeless “male” chef BUT this just appealed to me !!!! HELP !!
Hey Alex, they are pork ribs (baby back pork ribs are the best to use)
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.
Thanks Kevin, I would love to try your son’s rib recipe! Hope you enjoy more recipes.
Do you pat dry the ribs of the excess marinade before putting in the oven?
Hi Tammy, no leave all the marinade on the ribs and spread out evenly.
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
for ribs that are quite fatty that’s a great idea!
Very delicious ribs!!! Thanks for sharing.
thank you Dina, have a great day.
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?
Hi Betty, I usually serve it with salad and oven roasted potatoes like these https://www.artandthekitchen.com/parmesan-oven-roasted-potatoes/
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!
thanks for the great tip Laurie
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
Hi Ken, I have not tried the recipe with beef short ribs. Let me know if you give it a try.
Where can you find liquid honey in phoenix az
Hi Deb, I’m not sure, but I would think Walmart should carry it.
Hi there, ever marinated this overnight? I’d like to prep it tonight then cook it for lunch tmrrw..:
Thank you!
Absolutely, the longer they marinate the more flavourful they are, enjoy!
I have never tried this with chicken, next time I make chicken I will.
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.
Thank you, hope you enjoy the recipe!
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.
Awe thank you Mindy, thats quite a compliment
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.
Go Patriots, enjoy the football food Charlene
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.