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    Greek Ribs

    August 26, 2012 by Laureen King 127 Comments

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    A finger licking recipe for Greek Ribs! Marinated in fresh garlic, oregano and lemon. Great for dinner or a very tasty appetizer. via @artandthekitchA finger licking recipe for Greek Ribs! Marinated in fresh garlic, oregano and lemon. Great for dinner or a very tasty appetizer. via @artandthekitchA finger licking recipe for Greek Ribs! Marinated in fresh garlic, oregano and lemon. Great for dinner or a very tasty appetizer. via @artandthekitch

    A finger licking recipe for Greek Ribs! Marinated in fresh garlic, oregano and lemon. Great for dinner or a very tasty appetizer.

    Stack of baked baby back rib pieces with garnished green onion sprig.

    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 flavour! Make the marinade in the morning and let the ribs soak up the seasonings all day.

    Stack of baked baby back rib pieces with garnished green onion sprig.

    How to make finger-licking Ribs!

    Chopped baby back ribs, honey, onion, lemon, fresh oregano and olive oil on wood tray.

    Simple ingredients for making amazing tasting ribs.

    Removing skin membrane from pork 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.

    Stainless steel bowl with marinate of lemon, garlic, onions, oregano and olive oil.

    Combine together olive oil, honey, oregano, onion, garlic, lemon, salt and pepper.

    Baby back ribs marinating in plastic zip bag.

    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!

    Marinated baby back ribs on foil lined baking sheet.

    Preheat oven to 400ºF. Line baking sheet with foil and spray with cooking oil. Place ribs on baking sheet and space between.

    baby back ribs roasted on foil lined cookie sheet

    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.

    • Santa Fe Salad
    • Avocado Citrus Salad
    • Tomato Bocconcini Pasta
    Stack of baked baby back rib pieces with garnished green onion sprig.
    Stack of roasted baby back ribs pieces.

    Greek Ribs

    Laureen King
    Made with fresh oregano, garlic and lemon these Greek Ribs are bursting with flavour!
    3.87 from 288 votes
    Prevent your screen from going dark
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    Prep Time 20 mins
    Cook Time 1 hr 15 mins
    marinade 8 hrs
    Total Time 1 hr 35 mins
    Course Appetizer, Main Course
    Cuisine Mediterranean
    Servings 6
    Calories 431 kcal

    Ingredients
      

    • 3 pounds 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

    These ribs also taste great made on the BBQ.

    Nutrition

    Calories: 431kcalCarbohydrates: 8gProtein: 27gFat: 32gSaturated Fat: 9gCholesterol: 98mgSodium: 514mgPotassium: 434mgFiber: 1gSugar: 3gVitamin A: 90IUVitamin C: 6.6mgCalcium: 105mgIron: 2.4mg
    Keyword Greek ribs
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Wags

      August 26, 2012 at 2:24 pm

      They look absolutely delicious Laureen!

      Reply
      • Laureen

        August 26, 2012 at 2:47 pm

        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.

        Reply
        • Lorene

          December 18, 2016 at 10:21 am

          Do you have more recipes for BBQ ribs maybe a good dry rub

          Reply
          • Laureen King

            December 18, 2016 at 2:52 pm

            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/

            Reply
    2. Anonymous

      April 27, 2013 at 10:22 pm

      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

      Reply
      • Laureen King

        April 27, 2013 at 10:30 pm

        If you find it too lemony, try diluting with more olive oil. Did you use fresh lemon juice?

        Reply
      • Laureen King

        April 27, 2013 at 10:46 pm

        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.

        Reply
        • Lisa

          March 01, 2015 at 10:21 am

          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,

          Reply
          • Laureen King

            March 01, 2015 at 1:03 pm

            That is a great idea Lisa, thanks.

            Reply
            • Tracy Kelly

              January 23, 2016 at 6:52 pm

              I've been trying to separate the membrane from the Meat for 10 min. now with no success??????

            • Laureen King

              January 25, 2016 at 10:18 am

              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

        July 08, 2017 at 1:58 pm

        5 stars
        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.

        Reply
        • Laureen King

          July 14, 2017 at 4:07 pm

          thank you Brian

          Reply
    3. Glenda Plante

      April 29, 2013 at 2:16 am

      not sure where you are reading but it doesn't say freeze them it say refrigerate.

      Reply
    4. Randyellen Collier

      January 04, 2015 at 7:39 pm

      Can this recipe be done in the Crockpot?

      Reply
      • Laureen King

        January 04, 2015 at 11:01 pm

        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.

        Reply
        • Connie Johnson

          January 24, 2015 at 1:41 pm

          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.

          Reply
    5. Kenzi

      January 18, 2015 at 11:10 am

      Can I smoke these in a smoker? If so how long do you recommend? Thank you

      Reply
      • Laureen King

        January 18, 2015 at 1:48 pm

        Can't help you with that Kenzi, as I don't own a smoker.

        Reply
        • ChrisM

          January 26, 2016 at 3:23 pm

          5 stars
          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?

          Reply
          • Laureen King

            January 26, 2016 at 5:34 pm

            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.

            Reply
      • Kevin

        September 24, 2016 at 2:13 pm

        Did U try smoking?

        Reply
      • Cornell

        May 30, 2018 at 5:16 am

        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.

        Reply
    6. Regina

      July 21, 2015 at 3:36 pm

      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.

      Reply
      • Laureen King

        July 22, 2015 at 12:04 pm

        Thanks Regina for that helpful tip!

        Reply
    7. Sue zomar

      December 18, 2015 at 5:33 pm

      I've just put them in the oven,smells so good in here

      Reply
      • Laureen King

        December 19, 2015 at 3:40 pm

        Hey Sue, I hope they turned out tasty for you.

        Reply
    8. Sam

      December 19, 2015 at 1:09 pm

      Can I leave the honey out? I don't like it plus making it for diabetics

      Reply
      • Laureen King

        December 19, 2015 at 3:39 pm

        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.

        Reply
    9. Veralyn

      January 29, 2016 at 7:02 pm

      5 stars
      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.

      Reply
      • Laureen King

        January 29, 2016 at 8:33 pm

        Hello fellow Albertan, so glad you and your husband enjoyed the recipe.

        Reply
    10. alex fraser-kirk

      February 04, 2016 at 6:04 pm

      5 stars
      Ok - what type of meat guys .... lamb or pork or beef !! I am a hopeless "male" chef BUT this just appealed to me !!!! HELP !!

      Reply
      • Laureen King

        February 04, 2016 at 10:47 pm

        Hey Alex, they are pork ribs (baby back pork ribs are the best to use)

        Reply
    11. Kevin G.

      February 13, 2016 at 8:04 am

      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.

      Reply
      • Laureen King

        February 13, 2016 at 8:10 am

        Thanks Kevin, I would love to try your son's rib recipe! Hope you enjoy more recipes.

        Reply
    12. Tammy Renz

      March 06, 2016 at 3:37 pm

      Do you pat dry the ribs of the excess marinade before putting in the oven?

      Reply
      • Laureen King

        March 06, 2016 at 4:09 pm

        Hi Tammy, no leave all the marinade on the ribs and spread out evenly.

        Reply
    13. Doug

      May 13, 2016 at 7:22 pm

      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

      Reply
      • Laureen King

        May 13, 2016 at 11:31 pm

        for ribs that are quite fatty that's a great idea!

        Reply
    14. Dina

      August 14, 2016 at 10:53 pm

      Very delicious ribs!!! Thanks for sharing.

      Reply
      • Laureen King

        August 16, 2016 at 7:09 am

        thank you Dina, have a great day.

        Reply
    15. Betty

      September 05, 2016 at 10:09 am

      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?

      Reply
      • Laureen King

        September 05, 2016 at 10:27 am

        Hi Betty, I usually serve it with salad and oven roasted potatoes like these https://www.artandthekitchen.com/parmesan-oven-roasted-potatoes/

        Reply
    16. Laurie

      October 07, 2016 at 3:37 pm

      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!

      Reply
      • Laureen King

        October 07, 2016 at 4:29 pm

        thanks for the great tip Laurie

        Reply
    17. KEN

      December 17, 2016 at 3:18 pm

      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

      Reply
      • Laureen King

        December 17, 2016 at 6:52 pm

        Hi Ken, I have not tried the recipe with beef short ribs. Let me know if you give it a try.

        Reply
    18. Deb

      February 16, 2017 at 3:43 pm

      Where can you find liquid honey in phoenix az

      Reply
      • Laureen King

        February 16, 2017 at 5:58 pm

        Hi Deb, I'm not sure, but I would think Walmart should carry it.

        Reply
    19. Pacific Pinner

      May 06, 2017 at 6:22 pm

      Hi there, ever marinated this overnight? I'd like to prep it tonight then cook it for lunch tmrrw..:
      Thank you!

      Reply
      • Laureen King

        May 06, 2017 at 9:32 pm

        Absolutely, the longer they marinate the more flavourful they are, enjoy!

        Reply
    20. Laureen King

      October 05, 2017 at 5:44 pm

      I have never tried this with chicken, next time I make chicken I will.

      Reply
    21. dishwasher reviews

      October 11, 2017 at 6:27 am

      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.

      Reply
      • Laureen King

        October 13, 2017 at 8:25 pm

        Thank you, hope you enjoy the recipe!

        Reply
    22. Mindy

      December 09, 2017 at 4:37 pm

      5 stars
      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.

      Reply
      • Laureen King

        December 10, 2017 at 6:25 pm

        Awe thank you Mindy, thats quite a compliment

        Reply
    23. Charlene Lucas

      January 21, 2018 at 10:29 am

      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.

      Reply
      • Laureen King

        January 22, 2018 at 7:42 pm

        Go Patriots, enjoy the football food Charlene

        Reply
    Newer Comments »

    Trackbacks

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      December 27, 2017 at 6:24 pm

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