These Easy Greek Ribs are a tasty treat that combines juicy ribs with zesty Greek flavors. You bake them first for tenderness and then finish on the grill for that perfect char!
I love how easy it is to make these ribs. Just let them soak in the marinade and let your grill do the work. Get ready for finger-licking goodness that will impress everyone! 😋
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are my favorite as they tend to be more tender, but spare ribs work great too. If you’re looking for something leaner, consider chicken thighs for a similar marinade flavor.
Olive Oil: This adds healthy fats and flavor. If you’re out, you can use another light oil like avocado oil or canola oil without losing much flavor.
Red Wine Vinegar: It brightens up the marinade. If you don’t have it, try apple cider vinegar or balsamic vinegar for a twist, or even some lemon juice for a citrus touch.
Fresh Lemon Juice: Fresh is best for that zesty flavor. If fresh lemons aren’t handy, bottled lemon juice can be a quick substitute, though the taste may be slightly different.
Garlic: Minced garlic really amps up the flavor. If you’re short on fresh garlic, garlic powder can work, but use less—about 1/2 teaspoon for each clove needed.
How Do I Get Tender Ribs When Baking?
Baking ribs low and slow is the key to tenderness. Follow these steps for great results:
- Preheat the oven to 300°F (150°C) for great low and slow cooking.
- Wrap the ribs in foil to trap steam, keeping them moist.
- Cook them for 2.5 to 3 hours. Check for tenderness by seeing if the meat pulls away easily from the bones.
Patience pays off! Letting them rest after baking allows juices to redistribute, keeping them juicy when you grill.
Easy Greek Ribs Recipe (Baked Then Grilled)
Ingredients You’ll Need:
For the Ribs:
- 2 lbs pork ribs (baby back or spare ribs)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
For Garnishing:
- Fresh chopped parsley (for garnish)
How Much Time Will You Need?
This recipe will take about 3 hours total: 30 minutes for marinating and around 2.5 to 3 hours for baking. After baking, you’ll quickly grill the ribs for 10 to 20 minutes to get that delicious char. Perfect for a tasty meal!
Step-by-Step Instructions:
1. Preparing to Bake:
Start by preheating your oven to 300°F (150°C). This low temperature will help the ribs cook slowly and become nice and tender.
2. Making the Marinade:
In a bowl, combine the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, thyme, paprika, salt, black pepper, and cumin. Stir everything together until well mixed. This will be your flavorful marinade!
3. Marinating the Ribs:
Take the pork ribs and rub the marinade all over them. Make sure they are well coated. Let the ribs sit for at least 30 minutes to soak in the flavors; if you have the time, cover them and let them marinate in the refrigerator overnight for even more flavor.
4. Baking the Ribs:
Once the ribs are marinated, place them on a baking sheet lined with parchment paper or foil. Cover them with aluminum foil to trap in moisture. Bake in your preheated oven for about 2.5 to 3 hours. You’ll know they’re ready when the meat is tender and easily pulls away from the bones!
5. Preparing to Grill:
While the ribs are baking, preheat your grill to medium-high heat. This will give you that perfect sear once the ribs come out of the oven.
6. Grilling the Ribs:
After baking, take the ribs out of the oven and remove the foil. If you want, brush them with a little more marinade or your favorite barbecue sauce for extra flavor. Grill the ribs for about 5-10 minutes on each side, letting them get a nice char and heating through.
7. Serving:
When the ribs are done grilling, remove them from the heat and let them rest for a few minutes. This helps the juices settle. Slice the ribs, serve them hot, and sprinkle with fresh chopped parsley. Enjoy with a side of tzatziki sauce if you like!
Can I Use Different Types of Ribs for This Recipe?
Absolutely! While baby back ribs and spare ribs are both great choices, you can also use St. Louis-style ribs or even beef ribs if you prefer. Just adjust the cooking time based on the thickness of the ribs; thicker cuts may require a bit more time in the oven.
What If I Don’t Have Red Wine Vinegar?
No problem! You can substitute red wine vinegar with apple cider vinegar or white wine vinegar for similar tanginess. If you want a milder flavor, regular vinegar can work as well, just use it sparingly to avoid overpowering the dish.
How Should I Store Leftover Ribs?
Store any leftover ribs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) wrapped in foil to keep them moist, or warm them on the grill for a few minutes.
Can I Prep the Ribs in Advance?
Yes, you can marinate the ribs up to 24 hours in advance. Just make sure to keep them covered in the refrigerator. The longer they marinate, the more flavorful they’ll be! Remove them from the fridge about 30 minutes before baking to bring them closer to room temperature.
