Grilled Greek Ribs

These Grilled Greek Ribs are one of my husband's recipes that he's been making for years. They are an absolute favorite in our house and words cannot do justice to how good these ribs are! These Greek style Ribs are a scrumptious combination of Mediterranean flavors like lemon, garlic, and oregano on tender baby back ribs, grilled to perfection!

Cut Greek ribs on a plate with Greek rice and salad, with tray of ribs in the background

Greek ribs are great any time of the year but ideally, this recipe should be grilled. You can use either an outdoor or indoor grill. But if you are anything like me and love outdoor grilling so much that you'll shovel a path through the snow to your BBQ all winter long, then outdoor grilling shouldn't be an issue (with the exception of a blizzard).

They make a great main course for dinner and a very tasty appetizer or snack. As a meal, this dish pairs perfectly with Greek Style Potatoes or Greek Rice and salad.

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🥘Ingredient Notes
📖Variations & Substitutions
🔪How to make Greek Ribs on the Grill
Expert Recipe Tips
🥗 What to Eat with Greek Style Ribs
🌡️Storage
👪 Serving Size
Top tip
❔ Recipe FAQs
📋More Greek Recipes
📋 Grilled Greek Ribs Recipe

This particular recipe is a combination of recipes that he picked up along the way from cooking in restaurants in his youth, with a sprinkle of his own personal touch.

🥘Ingredient Notes

For this BBQ Greek Ribs, you'll need:

raw ribs on cookie sheet with rest of ingredients in labelled jars in background

Pork baby back ribs. There are several different types of ribs, but if you want the best ribs for this recipe, I recommend using pork Baby back ribs. They are tender ribs and leaner than spare ribs. Baby back ribs are the most popular of all pork ribs.
Olive oil. Olive oil helps infuse flavor as well as glaze and sear the ribs, creating an almost caramelized crust.
Lemon juice (from concentrate). Lemon juice from concentrate is used because it has a more intense flavor and you don't have to use as much vs. using fresh lemon juice. It also has a longer storage life and is more economical than using fresh lemon juice.

*See recipe card for full list of ingredients and quantities

Greek ribs piled on a black serving plate with lemon wedges and a red dish of rice in and grey oven mitts in the background

📖Variations & Substitutions

Ribs - You could also substitute beef back ribs. You can also use spare ribs, but they are larger, fattier, and take longer to cook. You’ll need to increase the grilling time and possibly lower the heat to avoid burning.
Oregano - if you prefer to use fresh herbs, you can use fresh oregano instead of dried oregano. My husband always uses dried in the recipe and I garnish with fresh oregano. Ideally, you will have your own dried herbs from your summer harvest. You can learn how to dehydrate your herbs in your air fryer HERE
Lemon juice - You can use fresh lemon juice instead of lemon juice from concentrate, but you'll need to double the amount
Garlic - you could use fresh garlic cloves (minced) instead of garlic powder
Spicy - add extra Cajun seasoning for a spicier result!
Add-ins- add some lemon rind (lemon zest) to the marinade to increase the lemon intensity, if desired

🔪How to make Greek Ribs on the Grill

The very first thing you want to do is remove the membrane, as you'll get a much better end product if you take it off. The membrane can be chewy or rubbery and prevents seasonings from penetrating the underside of the ribs. Removing it from your pork ribs is key to preparing great ribs for the BBQ. Luckily, the membrane is easy to remove - you just need to know the trick to it.

How to remove the membrane from back ribs (you can also see the VIDEO below:)

ribs with a knife under the membrane — **STEP 1**

Slide something blunt underneath the membrane (on the underside/concave side of the ribs) to loosen it from the ribs. (Don't use a sharp knife, as it's slippery and you risk cutting yourself. *I use a butter knife.

membrane being pulled back from ribs — **STEP 2**

Once you get it loose, grab it and pull it back.

membrane being pulled back from ribs with paper towel — **STEP 3**

Then once you have pulled the skin membrane back a little more, use a paper towel to get a better grip on it (and prevent it from slipping out of your fingers). Continue to pull it back.

membrane pulled back all the way on ribs — **STEP 4**

Continue holding onto it with the paper towel and pull skin all the way back until it comes right off.

Ribs being brushed with olive oil — **STEP 5**

Place the racks of ribs on a large rimmed baking sheet, in a baking pan or in a long plastic or glass container (something with a rim so the liquid doesn't slide off)

*I only used a cutting board because it was easier to show directions

Brush the surface of the concave/underside of both racks of ribs with olive oil.

ribs with seasoning sprinkled on it — **STEP 6**

Sprinkle half the garlic powder, seasoning salt, Cajun seasoning and oregano on both racks. Pour on lemon juice.

*Remember to reserve half of olive oil, lemon juice in a small bowl, as well as the spices for the other side of the ribs

ribs flipped over with seasoning — **STEP 7**

Flip the ribs over and repeat.

Pour remaining lemon juice over ribs, then pour marinade remaining on the cookie sheet (if using) onto the ribs. Mix everything together with your hands or a brush, as you would a rub (blending it into the meat.)

Place in the fridge to marinate in large container or extra large Ziplock bag

*Ideally, you'll want to marinate for a few hours or overnight (they are even better if you do this) but you don't have to if you are in a hurry.

*Preheat the grill to 450 degrees F

Place ribs on grill with concave side down and grill for about 7- 10 minutes until they are golden brown, with even a little char. You want to get a nice sear! *But keep a close eye on them, as cooking time on BBQ's can vary and you don't want them to burn.

ribs flipped and grilled on BBQ — **STEP 9**

Flip and grill for another 7-10 minutes on medium until the other side is golden brown, with a little char.

Turn down grill to medium (350 degrees F) and continue cooking until the internal temperature reaches 145 degrees F (see Top Tip) and ribs are no longer pink inside at the thickest part of the ribs.

Garnish: Sprinkle on fresh oregano, if desired, and garnish with fresh lemons, then cut into individual ribs

Serve with halved lemons, if desired

Hint: Let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle free grill brush (affiliate link) for cleaning the grill.

Expert Recipe Tips

Removing the Membrane Makes a Huge Difference. Always take the time to remove the membrane from the back of the ribs. It allows the marinade to penetrate better and prevents that chewy texture on the underside.
Use a Paper Towel for Grip. The membrane can be slippery—use a paper towel to get a good grip and peel it off in one clean pull.
Don’t Skip the Marinating (If You Can Help It). Marinating the ribs for a few hours or overnight infuses them with flavor and makes them extra tender. But if you're short on time, squeeze some fresh lemon juice over them just before grilling to punch up the brightness.
Use an Instant-Read Thermometer. For best results and to avoid undercooking or overcooking, use an instant-read thermometer. Ribs are ready when they reach 145°F internally.
Get That Char. Don't be afraid of a little char! Grill the ribs at high heat initially to caramelize the marinade and develop flavor. Just be sure to keep a close eye on them to prevent burning.
Let Them Rest Before Cutting. After grilling, let the ribs rest for 5 minutes before slicing. This helps the juices redistribute and keeps the meat juicy.
Use a Bristle-Free Grill Brush for Cleaning. Once you're done, crank the heat for a few minutes to burn off any marinade remnants, then clean the grill with a bristle-free brush to keep your grill safe and in top shape.

🥗 What to Eat with Greek Style Ribs

If you're not sure what to serve with Greek ribs, I recommend serving them with Greek Rice, Greek-style potatoes (shown), Greek pasta salad, Healthy Potato Salad, pita bread, or Greek salad.

Greek potatoes in a glass pan with a blue patterned oven mitt in the background

🌡️Storage

Store these Greek ribs in the fridge for 3-4 days in an airtight container. You can freeze them for up to 3 months in an airtight container.

2 half racks of Greek ribs on a black platter with lemon wedges

👪 Serving Size

This recipe makes 4 servings (½ rack of ribs each). However, you can half, double, or triple the recipe (as we often do - because we can't get enough of these!) by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. *We usually double or triple this recipe, so there are a lot of leftovers!

Top tip

The best way to check for doneness is internal temperature with an instant read thermometer, (affiliate link) then you don't have to cut into the meat to tell if it's done. Pork ribs should be cooked to a minimum internal temperature of 145 degrees F.

Cut Greek ribs on a plate with Greek rice and salad, with fork on plate

❔ Recipe FAQs

Do I have to remove the membrane from the ribs?

It’s highly recommended. The membrane can become tough and chewy when cooked. Removing it allows the marinade to penetrate the meat better and results in more tender ribs.

Is it better to boil ribs before cooking?

No, you don't need to boil ribs before cooking, if you use pork baby back ribs (as in this recipe), as they are very tender.

Can I bake these ribs instead of grilling them?

Yes! If you don’t have a grill or prefer to cook indoors, you can bake the ribs. After marinating, place the ribs on a baking sheet lined with foil and bake in a preheated oven at 300°F (150°C) for 2.5 to 3 hours until tender. Then broil for a few minutes to get that charred effect.

Can I marinate the ribs for longer than overnight?

Yes, you can marinate the ribs for up to 24 hours. This allows the flavors to intensify, but don’t exceed that time as the acidity from the lemon juice can start to break down the meat too much.

If you're looking for more rib recipes, try my Slow Cooker Beer Ribs with BBQ sauce

📋More Greek Recipes

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