These Easy Greek Ribs are a tasty treat! They are baked to perfection in the oven and then grilled for a smoky finish. With delicious Greek spices, each bite is bursting with flavor!
I love how simple it is to make these ribs. Just season, bake, and grill! Perfect for a family dinner or weekend cookout. Grab a napkin, because these ribs are finger-licking good! 😋
Key Ingredients & Substitutions
Pork Ribs: Baby back ribs are tender and flavorful, but spare ribs are a great alternative if you want more meat. You could also use beef ribs if that’s your preference.
Olive Oil: This gives a lovely richness. If you’re looking for a different flavor, avocado oil can be used. It has a similar smoke point and works well too.
Red Wine Vinegar: It adds a tangy flavor that balances the richness of the ribs. If you don’t have any, white wine vinegar or apple cider vinegar will work as substitutes.
Fresh Garlic: Fresh garlic enhances the flavor immensely. If you’re in a pinch, garlic powder can be used, but fresh is always better for that punch!
Herbs and Spices: Dried oregano and thyme are key for that Greek taste. If you’re out of these, Italian seasoning can also give a similar flavor profile.
Honey: It’s optional but adds a nice glaze at the end. Maple syrup or agave nectar can be used instead if you want a vegan-friendly option.
How Do I Remove the Membrane from Ribs?
Removing the membrane from the back of the ribs helps them cook better and makes them more tender. Here’s an easy way to do it:
- Use a butter knife to gently lift the edge of the membrane at one end of the ribs.
- Get a paper towel for a better grip and carefully pull it off in one piece. If it tears, just peel off the remaining bits as best as you can.
This step is crucial for really good ribs, so don’t skip it! It allows the marinade to penetrate the meat, enhancing flavor and tenderness.
How Can I Grill the Ribs Perfectly?
Grilling after baking gives the ribs a great final touch. Here are some tips to get them just right:
- Make sure your grill is preheated for even cooking.
- Use indirect heat to avoid burning. If using charcoal, bank the coals to one side and place the ribs away from the heat.
- Keep basting the ribs with the reserved marinade for added flavor and moisture.
- Watch them closely! Grill time can vary, so flip them every few minutes until they are caramelized and have a nice char.
Let them rest after grilling to lock in the juices. A little patience goes a long way for juicy ribs!
How to Make Easy Greek Ribs (Baked Then Grilled)
Ingredients You’ll Need:
For the Ribs:
- 2 racks of pork ribs (baby back or spare ribs)
For the Marinade:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 tablespoons honey (optional, for glaze)
For Serving:
- Tzatziki sauce (for dipping)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 2.5 to 3 hours of baking time. After baking, you will need an additional 10-15 minutes for grilling. For the best flavor, marinate the ribs for at least 2 hours, or overnight if you can!
Step-by-Step Instructions:
1. Preparing the Ribs:
Preheat your oven to 300°F (150°C). Start by removing the membrane from the back of the ribs. This helps the flavors soak in better and makes the ribs more tender. Once done, pat the ribs dry with paper towels to remove excess moisture.
2. Making the Marinade:
In a medium bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, dried thyme, ground cumin, paprika, salt, and black pepper. Mix well to combine all the flavors!
3. Marinating the Ribs:
Place your ribs in a large resealable plastic bag or a baking dish. Pour the marinade over the ribs, making sure they’re fully coated. Seal the bag or cover the dish, then pop it in the fridge. Let them marinate for at least 2 hours, or overnight for an even tastier outcome.
4. Baking the Ribs:
Take the ribs out of the marinade (don’t throw the marinade away just yet!). Place them on a baking sheet lined with aluminum foil. Bake the ribs in the oven for about 2.5 to 3 hours, or until they are super tender. You want them to be cooked through but not falling apart yet.
5. Preparing the Grill:
While the ribs are baking, preheat your grill to medium-high heat. If you’re using a charcoal grill, make sure it’s set up for direct grilling.
6. Grilling the Ribs:
Once the ribs are out of the oven, let them sit for a few minutes until they cool slightly. Brush the reserved marinade over the ribs and transfer them to the hot grill. Grill the ribs for about 5-10 minutes on each side, basting with the marinade. You want to achieve nice grill marks and a beautiful caramelized finish.
7. Glazing with Honey:
If you’d like a touch of sweetness, brush the ribs with honey during the last few minutes of grilling. This will give them a shiny, delicious glaze!
8. Serving:
Once grilled to perfection, remove the ribs from the grill and let them rest for a few minutes. Cut between the bones to separate the ribs, and serve them with tzatziki sauce for dipping. Enjoy your flavorful Greek-style ribs!
Can I Use a Different Type of Meat?
Absolutely! While pork ribs are traditional, you can use chicken, beef, or even lamb. Just adjust the cooking times accordingly; chicken will take less time, while beef might take a bit longer than pork.
How Long Can I Marinate the Ribs?
You can marinate the ribs for up to 24 hours for the best flavor. If you’re short on time, even 2 hours will still work well. Just be sure not to exceed 24 hours as the acidity in the marinade can start to break down the meat too much and make it mushy.
Can I Make This Recipe Without a Grill?
Yes! If you don’t have a grill, you can finish the ribs under the broiler in your oven. Just place them on a baking sheet and broil them for 5-10 minutes, brushing with marinade and watching closely to prevent burning.
How to Store Leftovers?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. To reheat, wrap them in aluminum foil and warm them in the oven at 300°F (150°C) for about 15-20 minutes, or until heated through.
