Easy Greek Ribs Recipe (Baked then Grilled)

Greek Ribs on white plate with bowl of yogurt sauce in background.

4.97 from 26 votes

Easy Greek Ribs Recipe (Baked then Grilled)

Greek Ribs are full of flavour, citrusy, garlicky and delicious! Cooked till they fall off the bone and then grilled to perfection!

Prep Time15

Cook Time2 20

Total Time2 35

Course: Dinner

Cuisine: Greek, Western

Keyword: greek ribs

Servings:

Calories: 704kcal

Author: Adrianne

Equipment

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

Ingredients

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

Instructions

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.

Notes

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.

Nutrition