Greek Ribs are full of flavour, citrusy, garlicky and delicious! Cooked till they fall off the bone and then grilled to perfection they also offer a style of ribs that has no sugar. Greek Pork Ribs are finger licking good and well rounded for a meaty dinner that is better than any takeout.
🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about the recipe in the points below:
- Simple ingredients: combine to make the Greek ribs marinade. Using citrus and dried herbs with olive oil to create a tasty combination that sings of flavour.
- Versatile: be it game day, a BBQ, picnic, the super bowl, party, or dinner, you can serve these ribs as a starter or main (they also make for a very tasty appetizer!)
- Straightforward and easy: this recipe is fuss free with minimal effort. Once you have prepped the ingredients, it is only a matter of throwing the marinated ribs into the oven and letting them cook!
- Greek style recipe: Greek recipes are loved by all for their full flavour, herb and citrus combinations. Taking the notion of these flavours to a ribs recipe delivers a depth of flavour with a delicious citrusy zing about it!
- Taste and texture: the wet Greek seasoning marinade and herb yogurt sauces both deliver balanced flavour pairings that taste lip smacking delicious!! 😉😍.
The photo below is to show you everything you need to make the recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Pork ribs: we start with full rack of ribs that we are going to remove the membrane from, cut into individual pieces and then marinate in the lemon olive oil mixture.
- Olive oil: an excellent ingredient to use in marinades. It pairs exceptionally well with the fresh lemon juice.
- Lemons: I do recommend using fresh lemons for the recipe and that is because we use both the zest and juice of the lemons. Whilst store bought bottled lemon juice is ok, using it for this recipe would mean missing out on the zesty skin of the lemons too.
- Honey: sticky and delicious, this adds a touch of sweetness to the recipe with a lovely subtle flavour that blends in well with the other ingredients.
- Garlic: I like to use a chunky store bought minced garlic But you can also use fresh garlic cloves and finely dice them for the recipe.
- Dried parsley: one of the 3 main herbs used in the recipe. Dried herbs are convenient as you can reach into the pantry and grab them out and their shelf life is much longer than fresh herbs.
- Dried oregano: the 2nd of the dried herbs in the recipe.
- Dried thyme: the 3rd and final dried herb used in the marinade.
- Salt and pepper: we use a little of each of these to season the marinade.
Tasty Tip: I like to offer a number of substitutions and variations to give you options when making the recipe. If in doubt of any of the above ingredients, or wanting alternatives, read this section before jumping into the instructions on how to make the recipe below 👍😉.
Here are the step by step instructions to make the recipe. We start by zesting the lemons, juicing them and making the marinade. You will need a knife, chopping board, zester (small hand held grater) and juicer.
- Zest the lemons (Photo 1)
- Juice the lemons (Photo 2)
- Gather marinade ingredients (Photo 3)
- Whisk to combine (Photo 4)
👩🍳 How to Make Greek Ribs
To make the ribs, start by zesting and juicing the lemons, gathering the ingredients for the marinade, adding them to a medium sized glass jug and using a mini whisk to combine. This can then be set aside whilst you prepare the ribs.
- Remove membrane from back of ribs (Photo 5)
- Cut into individual ribs (Photo 6)
- Add ribs and marinade to bowl (Photo 7)
- Cover and place in the fridge (Photo 8)
Working one rack at a time, lay the ribs onto a chopping board. Use paper towel to gently pat them dry, then flip then to the back side and use paper towel and or a butter knife to pull the membrane off the ribs.
Then use a sharp knife to cut each rack into single ribs. Place the individual ribs into a large mixing bowl then repeat for the other rack.
Next pour the lemon herb marinade over the ribs and use a pair of kitchen tongs to rotate and mix to ensure they are all thoroughly coated.
Place cling wrap over the top of the bowl and place the ribs into the fridge for a minimum of 30 minutes up to 24 hours to marinade.
Once the marinade time is up, remove the ribs from the fridge and discard the cling wrap. Spray a large pyrex baking dish with olive oil then place the ribs (and liquid) into the dish. Use tongs to ensure they are in a reasonably flat layer.
Next, cover the dish with aluminium foil and place in into a preheated oven. Cook the ribs for 1 hour, them use oven mits to remove, place on a heatproof surface and use tongs to rotate the ribs. Then recover and cook for a further hour.
Remove the cooked ribs from the oven, place on a heat proof surface and let them sit for a couple of minutes.
Next, use kitchen tongs to transfer the ribs to a silicon mat on a baking tray. Use a pastry brush and baste the ribs with the liquids from the baking dish (do the top, back and sides of the ribs). Then pop them back into the oven and grill for 10 mins). Remove and repeat this basting and grill process.
Once grilled then remove from the oven and place on a heatproof surface. Let the ribs sit for a couple of minutes before serving.
🍽 Serving Suggestions
For salad pairings either the Easy Panzanella Salad or the Cherry Tomato Caprese Salad will bring bright and colourful combinations with simple flavours. Or you might like to make a simple Greek Salad (cherry tomatoes, black olives, you name it!) to stick with the theme of the dinner!
You will need a sauce to go with the ribs and the best ones for this recipe are a yogurt based low sugar option (ie not BBQ sauce). As seen in the photos in the post the Parsley Yogurt Sauce or Herbed Yogurt Sauce will bring complimentary flavours for dunking, dipping or drizzling.
👍 How to Guide
How to Store
Store leftover cooked ribs in a sealed, air tight container or plate with cling wrap. They can be refrigerated for 2 to 3 days.
How to Freeze
I do not recommend freezing leftover cooked ribs as they will never taste as good as when freshly cooked then grilled if they have been frozen and reheated. You can however, purchase your ribs then freeze them (ahead of time) and thaw prior to using when you are ready to make the recipe.
How to Reheat
Place the ribs onto a silicon baking mat and reheat in the oven (moderate temperature) for 5 to 10 mins to reheat. If you are in a hurry, you can microwave them on high for 2 to 3 minutes.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- You can use this marinade with lamb ribs or beef ribs also if you wish to.
- Use a large zip lock bag when marinating the ribs if you don't have a bowl big enough.
- You can use fresh herbs if you wish to, I recommend the same combination of parsley, oregano and thyme. If using fresh, aim for about 1 tbs of each herb.
- Substitute 2 teaspoons of dried garlic powder for the minced garlic or fresh garlic cloves.
- Add a teaspoon of red pepper flakes for a little heat!
- Almost any yogurt sauce will work well for serving. The Garlic Yogurt Sauce has no herbs if you are looking for a plain yogurt style sauce.
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- It is a good idea to pat the ribs dry with paper towel to begin with. As they will have been packaged in plastic that hold moisture in, drying the ribs ensures excess moisture is removed from the surface of the ribs.
- Removing the membrane can be a little tricky, however it helps to impart more flavour into the ribs. A butter knife and paper towel can be handy to help with this process.
- It also doesn't matter if the membrane comes off in more than one piece, keep pulling until it is all removed from the back of the ribs.
- If it feels like you are cutting into a bone when portioning the rack into individual ribs, adjust the position of the knife slightly and then try again.
🤓 Frequently Asked Questions
What do you serve with Greek ribs?
Here are 9 serving suggestions that pair well with Greek Ribs:
- Garlic bread
- Mashed potatoes
- Baked beans
- Roast potatoes
How long does it take to cook pork ribs?
The pork ribs need to be cooked for 2 hours in the oven. After that they are grilled for 2 10 minute intervals with a baste period in between.
Should you marinate ribs before cooking?
It is necessary to marinate these Greek ribs before cooking. After the membrane has been removed and the ribs have been cut into individual pieces, pour the lemon herb marinade over the top. Cover with cling film and allow the ribs to marinate for a minimum of 30 minutes up to 24 hours.
Which is better dry rub or marinade?
Both dry rubs and marinades are excellent ways to cook ribs. The decision in terms of which to do comes down to flavour and what results you are looking to achieve. A wet marinade works where you have zest from citrus fruit, oil and fresh juices whereas a dry rub works best when using a combination of garlic powder, onion powder, mustard powder, cayenne pepper and paprika.
😍 More Easy Dinner Recipes
Getting dinner sorted can be easy breezy lemon squeezy with simple ideas that deliver great tasting food. Here are some more recipes that I know you will love:
- Slow Cooker Lamb Ribs
- Beef Osso Bucco
- Greek Lamb Shanks
- Fettuccine Al Pesto
- Teriyaki Glazed Salmon
- Quinoa Stir Fry
- Pork Chops in Mushroom Soup
- Lamb Osso Bucco
- Slow Cooker Lamb Stew
- Honey Glazed Pork Chops
It is time to get our Greek on my friend!
Easy Greek Ribs Recipe (Baked then Grilled)
- 1 Large mixing bowl
- 1 Medium sized glass jug
- 1 Mini whisk
- 1 Pyrex cooking pan
- 2 Oven Mits
- 1 Baking tray
- 1 Basting brush
- 1 Silicon Baking Mat
- 1 olive oil spray
- ½ cup/125ml olive oil
- ¾ cup lemon juice Note 1
- 1 cup lemon zest also Note 1
- ¼ cup honey
- 1 tablespoon garlic chunky, minced
- 2 teaspoon dried oregano
- 2 teaspoon dried parsley
- 2 teaspoon dried thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1.5 kg/3 pounds pork ribs
- Marinade: make the marinade by combining the olive oil, lemon juice, lemon zest, honey, garlic, dried herbs, salt and pepper in a small bowl. Use a mini whisk to stir and combine.
- Ribs: remove the ribs from the packaging and place on a chopping board. Use paper towel to pat dry. Then use a butter knife to remove the membrane from the back side of the ribs. Once done, take a sharp knife and working one rack at at time cut the rack into individual ribs. Place each rib into a large glass mixing bowl.
- Marinate: pour the lemon herb marinade over the ribs and use tongs to mix to ensure all ribs are thoroughly covered. Then place cling wrap onto the bowl and refrigerate the ribs for a minimum of 30 mins up to a maximum of 24 hours (overnight).
- Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5. (This step is only needed 15 mins before the ribs go into the oven, so if marinading overnight, leave till the next day).
- Baking dish: spray a large pyrex cooking pan with olive oil. Remove the marinated ribs from the fridge and discard the cling wrap. Use kitchen tongs to transfer each individual rib into the oiled baking dish then pour the marinade in over the top. Cover with alfoil and place into the oven on the middle shelf.
- Remove: after 1 hour, use oven mits to remove the baking dish from the oven. Pull the foil off and use kitchen tongs to rotate the ribs in the dish. Cover with the foil again and place back into the oven for a further hour.
- Grill/broil: change the oven setting to grill at 200°C 392°F6. Remove the ribs from the oven, place on a heatproof surface and discard the foil. Let the dish sit for 3 to 4 minutes and don't tip the marinade out. Use kitchen tongs to transfer each cooked rib to a silicon mat on a baking tray. Use a pastry brush to brush the marinade (leftover in the baking dish) onto each rib. Place the ribs into the oven on the top shelf. Grill them for 10 minutes, then remove and re-baste. Return the ribs to the oven for another 10 minutes of grill time.
- Serve: once grilled remove the ribs from the oven and place the tray onto a heatproof surface. Let them sit for at least 2 minutes. Then use kitchen tongs to transfer them to a serving dish. Provide herbed yogurt sauce or parsley yogurt sauce for dunking.
- Note 1- Lemons: if you can, try and use fresh lemons as then you can use both the zest (grated skin) and juice. If using store bought bottle lemon juice (fine at times) you won't be able to add the zest to the marinade. Yes, you will need a little elbow grease to zest and juice them, but it is oh so worth it when you taste the lemony herby ribs!
- Nutritional information: this really depends on how many ribs you want per person. 2-4 as an appetizer will feed 6, the 2 racks between 4 people or a larger portion of 2 racks between 2 people.