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
Wags says
August 26, 2012 at 2:24 pmThey look absolutely delicious Laureen!
Laureen says
August 26, 2012 at 2:47 pmThanks 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.
Lorene says
December 18, 2016 at 10:21 amDo you have more recipes for BBQ ribs maybe a good dry rub
Laureen King says
December 18, 2016 at 2:52 pmHi 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/
Anonymous says
April 27, 2013 at 10:22 pmthey 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
Laureen King says
April 27, 2013 at 10:30 pmIf you find it too lemony, try diluting with more olive oil. Did you use fresh lemon juice?
Laureen King says
April 27, 2013 at 10:46 pmAlso, 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.
Lisa says
March 1, 2015 at 10:21 amI 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,
Laureen King says
March 1, 2015 at 1:03 pmThat is a great idea Lisa, thanks.
Tracy Kelly says
January 23, 2016 at 6:52 pmI’ve been trying to separate the membrane from the Meat for 10 min. now with no success??????
Laureen King says
January 25, 2016 at 10:18 amHi 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.
Mjm says
June 22, 2017 at 1:16 pmLet the ribs defrost over night
Brian Hannon says
July 8, 2017 at 1:58 pmDon’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.
Laureen King says
July 14, 2017 at 4:07 pmthank you Brian
Glenda Plante says
April 29, 2013 at 2:16 amnot sure where you are reading but it doesn’t say freeze them it say refrigerate.
Randyellen Collier says
January 4, 2015 at 7:39 pmCan this recipe be done in the Crockpot?
Laureen King says
January 4, 2015 at 11:01 pmI 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.
Connie Johnson says
January 24, 2015 at 1:41 pmI 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.
Kenzi says
January 18, 2015 at 11:10 amCan I smoke these in a smoker? If so how long do you recommend? Thank you
Laureen King says
January 18, 2015 at 1:48 pmCan’t help you with that Kenzi, as I don’t own a smoker.
ChrisM says
January 26, 2016 at 3:23 pmI 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?
Laureen King says
January 26, 2016 at 5:34 pmThat 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.
Kevin says
September 24, 2016 at 2:13 pmDid U try smoking?
Cornell says
May 30, 2018 at 5:16 amYes 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.
Regina says
July 21, 2015 at 3:36 pmThese 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.
Laureen King says
July 22, 2015 at 12:04 pmThanks Regina for that helpful tip!
Sue zomar says
December 18, 2015 at 5:33 pmI’ve just put them in the oven,smells so good in here
Laureen King says
December 19, 2015 at 3:40 pmHey Sue, I hope they turned out tasty for you.
Sam says
December 19, 2015 at 1:09 pmCan I leave the honey out? I don’t like it plus making it for diabetics
Laureen King says
December 19, 2015 at 3:39 pmThey 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.
Veralyn says
January 29, 2016 at 7:02 pmMy 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.
Laureen King says
January 29, 2016 at 8:33 pmHello fellow Albertan, so glad you and your husband enjoyed the recipe.
alex fraser-kirk says
February 4, 2016 at 6:04 pmOk – what type of meat guys …. lamb or pork or beef !! I am a hopeless “male” chef BUT this just appealed to me !!!! HELP !!
Laureen King says
February 4, 2016 at 10:47 pmHey Alex, they are pork ribs (baby back pork ribs are the best to use)
Kevin G. says
February 13, 2016 at 8:04 amOMG 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.
Laureen King says
February 13, 2016 at 8:10 amThanks Kevin, I would love to try your son’s rib recipe! Hope you enjoy more recipes.
Tammy Renz says
March 6, 2016 at 3:37 pmDo you pat dry the ribs of the excess marinade before putting in the oven?
Laureen King says
March 6, 2016 at 4:09 pmHi Tammy, no leave all the marinade on the ribs and spread out evenly.
Doug says
May 13, 2016 at 7:22 pmLaureen,
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
Laureen King says
May 13, 2016 at 11:31 pmfor ribs that are quite fatty that’s a great idea!
Dina says
August 14, 2016 at 10:53 pmVery delicious ribs!!! Thanks for sharing.
Laureen King says
August 16, 2016 at 7:09 amthank you Dina, have a great day.
Betty says
September 5, 2016 at 10:09 amI’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?
Laureen King says
September 5, 2016 at 10:27 amHi Betty, I usually serve it with salad and oven roasted potatoes like these https://www.artandthekitchen.com/parmesan-oven-roasted-potatoes/
Laurie says
October 7, 2016 at 3:37 pmHi 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!
Laureen King says
October 7, 2016 at 4:29 pmthanks for the great tip Laurie
KEN says
December 17, 2016 at 3:18 pmCould 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
Laureen King says
December 17, 2016 at 6:52 pmHi Ken, I have not tried the recipe with beef short ribs. Let me know if you give it a try.
Deb says
February 16, 2017 at 3:43 pmWhere can you find liquid honey in phoenix az
Laureen King says
February 16, 2017 at 5:58 pmHi Deb, I’m not sure, but I would think Walmart should carry it.
Pacific Pinner says
May 6, 2017 at 6:22 pmHi there, ever marinated this overnight? I’d like to prep it tonight then cook it for lunch tmrrw..:
Thank you!
Laureen King says
May 6, 2017 at 9:32 pmAbsolutely, the longer they marinate the more flavourful they are, enjoy!
http://kitchentuts.com/ says
October 3, 2017 at 6:01 ammy husband loves chicken and he always demands to make a different flavour and taste. he loved it.
Laureen King says
October 5, 2017 at 5:44 pmI have never tried this with chicken, next time I make chicken I will.
dishwasher reviews says
October 11, 2017 at 6:27 amwow..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.
Laureen King says
October 13, 2017 at 8:25 pmThank you, hope you enjoy the recipe!
Mindy says
December 9, 2017 at 4:37 pmMy 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.
Laureen King says
December 10, 2017 at 6:25 pmAwe thank you Mindy, thats quite a compliment
Charlene Lucas says
January 21, 2018 at 10:29 amI 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.
Laureen King says
January 22, 2018 at 7:42 pmGo Patriots, enjoy the football food Charlene