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
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.
Thank you so much Mary Anne, it thrills me every time someone tries my recipes and like them!
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.
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.
@christine
You clearly did something wrong
My ribs turned out amazing
Mine too…….every time and I’ve made them often. its like a favourite treat for us
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!
Thank you kindly Sue
Greek Ribs were fantastic. Will definitely mKe these again and again and again.
Thank you Mary, my family loves when I make this recipe as well.
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!
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!
Thanks, good advice 🙂
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 🙂
Thanks Shelley, this comment made my day. So glad you and your guests enjoyed this recipe
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.
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.
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
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
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!