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 flavour! 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 these ribs with a great salad. Here are some great recipes to try.
Greek Ribs
Ingredients
- 3 pounds baby back ribs side ribs will work as well
- 4 tablespoons fresh oregano chopped or 2 tablespoon 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.
Beth
If I wanted to cook them as a whole rack and not
Cut them individually, would the cutting time be different?
Laureen King
Hi Beth, yes cooking time would most likely be increased.
Michelle
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?
Laureen King
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.
Shelley
Hi Laureen
I purchased back ribs and once I got home realized they were not baby backs but from a larger animal...
Any ideas how the cooking time should be extended or if it does?
They have been marinating all night, can't wait to start cooking them!
Laureen King
Hi Shelley, I'm guessing the cooking time will have to be extended a bit. Best bet is to cut into one close to the bone and check for doneness after an hour. I use the marinate recipe on chicken as well and its great!
Shelley
Thanks, good advice 🙂
Shelley
Sorry meant to reply sooner, the ribs were fabulous, talk of the dinner party, everyone wanted the recipe. Can't wait to try more of your recipes 🙂
Laureen King
Thanks Shelley, this comment made my day. So glad you and your guests enjoyed this recipe
Mary VanSinclair
Greek Ribs were fantastic. Will definitely mKe these again and again and again.
Laureen King
Thank you Mary, my family loves when I make this recipe as well.
Sue
I have made the ribs a few times. They are failproof and absolutely delish with Greek potatoes and a nice salad. Great recipe ******...six stars, my friend!
Laureen King
Thank you kindly Sue
Christine
I marinated these ribs overnight. I had high expectations after reading the reviews. Very bland and flavorless. Also it needed 2 hours not 1. Will not make again. Just tastes like plain old pork to me. Disappointed.
Laureen King
Hi Christine, sorry the recipe didn't meet your expectations. Sometimes the freshness of the herbs can affect flavour. I've have always got rave reviews for this recipe.
JerryBoy
@christine
You clearly did something wrong
My ribs turned out amazing
Leslie
Mine too.......every time and I've made them often. its like a favourite treat for us
Mary Anne
Thank you for this recipe. Everyone loves it and I always get big compliments when I make the ribs, and often get requests for the recipe.
Laureen King
Thank you so much Mary Anne, it thrills me every time someone tries my recipes and like them!
Colin
Great ribs!
Laureen King
thank you Colin.
Ed
Stupendous ribs - cooked them on the grill for Fourth of July for extended family. Nothing but raves. I love the combination of lemon, garlic and oregano. Can’t wait to try this marinade on lamb ribs.
Laureen King
thanks so much Ed, yum sounds great to try on lamb ribs!
Debbie
I made these as directed, just tweaking cooking time because I use back ribs, not baby back. My husband who is Greek and missing the variety and availability of Greek and Mediterranean foods we had when we lived in NY, was in love. When they were cooking he said they reminded him of a Greek Taverna, and Psistaraies (this is beyond high praise. They tasted just as amazing. You have made my husband a happy camper, Thank you!
Laureen King
Thank you Debbie, you made my day with your comment. So nice that you took the time to let me know how you and your husband enjoyed the recipe.
Laura
If I am using side ribs so I need to adjust the cook time at all?
Laureen King
Hi Laura, as side ribs ten to be a bit larger I'm guessing yes you would have to. Best to keep a close eye on them as you don't want to overcook them to the point of the ribs being dry.
Mary Anne H
Thank you for this recipe. I stumbled across it several years ago and it has become a family favorite. My daughter requests the ribs when she comes home from college, and I am making them now before sending before her off for senior year. I knew I had hit the recipe jackpot when a woman from our church, who is an excellent cook, asked for the recipe when I brought her some ribs after a surgery. If anyone is on the fence about making this recipe, get off and make them. They are excellent!
Laureen King
Thank you so very much Mary Anne for the kind comments. My son always had recipe requests when he came home from college as well.
Albert
I loved these Greek ribs and often get the comment best ribs ever from my guests. I prepare the marinade with smoked paprika 1tbs and fresh ground pepper 1tbs. After marinating over night I cook in the slow cooker 2hr on high then warm for 3 to 5 hrs. You know they are done if the meat starts pulling away from the bone but not falling off. I use the cooked juices to moisten the ribs and add some sea salt to the ribs before placing on the foiled cooking sheet and broil on high for 6min a side. Amazing.
Laureen King
Thanks Albert, sounds like a great way to cook these ribs.
Jon
Just awesome, and super easy. Made these twice already and the whole family loves them. Really nice alternative to the standard bbq sauce on the grill version of ribs we always do in the summer. Prep time takes me longer to do all the chopping and remove the membrane, but otherwise, bang on. So tender, I don’t even need the cooking spray. They will fill the tray with fat/juice early on, but don’t drain that off...it will evaporate and you want all that flavor cooking into these !
Laureen King
Thank you so much Jon, really happy you and your family enjoyed the recipe.
Leslie
I love these ribs. I find I have to broil to sear and they sear really well on BBQ of course but rest of recipe is awesome. If I BBQ I turn heat off on the one side and use indirect heat at 300F for 45 min. Works great I sometimes I'll either cut down on lemon in marinade and pour what I left out over ribs after cooking or just squeeze some lemon over to finish regardless. Totally a go-to reliable recipe for me
Laureen King
So glad you enjoyed the recipe Leslie, yes love them on the BBQ as well.
stefanie
will they taste d same without the lemon rind n if u marinate them for 2 hrs?
Laureen King
Hi Stefanie, the lemon rind really does add an extra lemon boost to the recipe.
Danni
I love this recipe! Its simlier to the one I use for Lamb Chops. What are your thoughts about using rib tips for this one?
Laureen King
Hi Danni, rib tips would work very well with this recipe!
Condoleeza
Could I make these with beef ribs instead? We don't eat pork but they look delicious.
Laureen King
Absolutely, tastes great using beef ribs as well.
Dannielle
Hello, i am allergic to bbq sauce and found this recipe. Would this be a good alternative?
Laureen King
Dannielle, I love these ribs better than BBQ sauce ones, so yes good alternative.