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
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!
I have never tried this with chicken, next time I make chicken I will.
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!
Where can you find liquid honey in phoenix az
Hi Deb, I’m not sure, but I would think Walmart should carry it.
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.
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
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/
Very delicious ribs!!! Thanks for sharing.
thank you Dina, have a great day.
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!
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.