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Home » Recipes » Dish Type » Main dish » Pork Recipes

Greek Ribs (grilled)

Published: Sep 30, 2022 by Terri Gilson · Modified: Oct 15, 2022 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · Leave a Comment

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

These 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 style 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.

Jump to:
  • 🥘Ingredients
  • 🔪Instructions
  • 🎥 Video
  • 📖Variations & Substitutions
  • 🥗 Side Dishes
  • 🍽Equipment
  • 🌡️Storage
  • 👪 Serving Size
  • 💭Top tip
  • 🦺Food safety
  • ❔ Frequently Asked Questions
  • ⭐ Reviews
  • 📋 Greek Ribs (grilled) Recipe
  • 📋More Greek Recipes

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.

🥘Ingredients

For this recipe, you'll need:

raw ribs on cookie sheet with rest of ingredients in labelled jars in background
  • pork back ribs
  • olive oil
  • lemon juice (from concentrate)
  • seasoning salt
  • Cajun seasoning
  • garlic powder
  • oregano
  • fresh lemons (for garnish)

*See recipe card for 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

🔪Instructions

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

ribs with a knife under the membrane

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

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

membrane being pulled back from ribs with paper towel

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

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

Ribs being brushed with olive oil

Place the racks of ribs on a large rimmed cookie 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

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 and spices for the other side of the ribs

ribs flipped over with seasoning

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.

raw ribs on grill

*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

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

ribs cooked on grill

Turn down grill to medium (350 degrees F) and continue cooking until 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

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.

🎥 Video

Click HERE to see video on how to remove the membrane from ribs

📖Variations & Substitutions

  • Ribs - They 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. You could also substitute beef back ribs.
  • 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 (minced) instead of garlic powder
  • Spicy - add extra Cajun seasoning for a spicier result!
  • Add-ins- add a some lemon rind (lemon zest) to the marinade to increase the lemon intensity, if desired

🥗 Side Dishes

  • Greek pasta salad
  • Greek salad
  • Greek Style Potatoes (shown below)
  • Greek rice
  • Easy Healthy Tzatziki Sauce
Greek potatoes in a glass pan with a blue patterned oven mitt in the background
Greek style potatoes


🍽Equipment

I do these on an outdoor grill (as I grill all year 'round) but they can also be done on an indoor grill. They can also be cooked on a large stovetop grill (affiliate links).

🌡️Storage

Store these Greek style ribs in the fridge for 3-4 days in an airtight container. They don't stand up well to freezing.

👪 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 blue 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!

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

💭Top tip

The best way to check for doneness is internal temperature with an instant read thermometer, (affiliate links) 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.

🦺Food safety

  • Cook pork ribs to a minimum temperature of 145 °F (74 °C)
  • Do not use the same utensils on cooked food, that previously touched raw meat
  • Wash hands after touching raw meat
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

❔ Frequently Asked Questions

What do you eat with Greek ribs?

Greek ribs pair well with rice, potatoes, pasta salad, pita bread or salad.

Is it better to boil ribs before cooking?

No, you don't need to boil these ribs before cooking, as these ribs are pork baby back ribs and are very tender.

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

⭐ Reviews

Did you make this Greek style ribs recipe? Please RATE THE RECIPE and leave a comment below.

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

slow cooker ribs with beer on a cutting board with thongs in the background

Please SUBSCRIBE  (get my FREE E-cookbook) and be sure to FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

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
Food Meandering Logo

📋 Greek Ribs (grilled) Recipe

These Greek Ribs are a scrumptious combination of Mediterranean flavors like lemon, garlic and oregano on tender baby back ribs, grilled to perfection! They make a great main dish for dinner, appetizer or snack.
Print Pin Rate
Course: dinner
Cuisine: Greek, Mediterranean
Keyword: back ribs, greek, ribs
Special Diet: Dairy-free
Servings: 4 servings
Calories: 1024kcal
Author: Terri Gilson
Prep Time: 15 minutes
Cook Time: 20 minutes
marinating time (optional): 3 hours
Total Time: 3 hours 25 minutes
Prevent your screen from going dark

Ingredients

  • 2.4 kg pork back ribs *about 5 lbs
  • ⅓ cup olive oil
  • ⅓ cup lemon juice (from concentrate)
  • ½ tablespoon seasoning salt
  • 1 tablespoon Cajun seasoning
  • 2 tablespoon garlic powder
  • 2 tablespoon oregano

Garnish

  • 3 fresh lemons
US Customary - Metric

Instructions

  • *Heads up: ideally you'll want to marinate this recipe for a few hours to overnight. However, if you're in a hurry, you don't have to. They are even better if you marinate. We often don't due to lack of time and it still tastes amazing You'll just want to squeeze additional fresh lemon on it!
  • 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)
    ribs with a knife under the membrane
  • Once you get it loose, grab it and pull it back.
    membrane being pulled back from ribs
  • Then once you have it pulled 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 being pulled back from ribs with paper towel
  • Continue holding onto it with the paper towel and pull it all the way back until it comes right off.
    membrane pulled back all the way on ribs
  • Place the ribs on a large rimmed cookie 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 being brushed with olive oil
  • Sprinkle on half the garlic powder, seasoning salt, Cajun seasoning and oregano. Pour on lemon juice.
    ribs with seasoning sprinkled on it
  • Flip the ribs over and repeat.
    Pour remaining lemon juice over ribs, then mix everything together with hands, as you would a rub (blending it into the meat.
    Place it in the fridge to marinate
    *Ideally, you'll want to marinate for a few hours or overnight, but you don't have to if you are in a hurry
    ribs flipped over with seasoning
  • *Preheat the grill to 450 degrees F
    Place on grill with concave side down and grill for about 7- 10 minutes until they are golden brown, with even a little char. *Keep a close eye on it, as cooking time on BBQ's can vary and you don't want it to burn
    raw ribs on grill
  • Flip and grill for another 7-10 minutes on medium until the other side is golden brown, with a little char.
    ribs flipped and grilled on BBQ
  • Turn down grill to medium (350 degrees F) and continue cooking until internal temperature reaches 145 degrees F (see Top Tip) and ribs and no longer pink inside at the thickest part of the ribs.
    ribs cooked on grill
  • With a sharp knife, cut into single ribs by slicing the ribs between the bones.
    Cut Greek ribs on a plate with Greek rice and salad, with fork on plate

Garnish

  • Garnish: Sprinkle on fresh oregano, if desired and garnish with fresh lemons. And squeeze fresh lemons over ribs.

Notes

*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋 Greek Ribs (grilled) Recipe
Amount Per Serving (0.5 rack)
Calories 1024 Calories from Fat 684
% Daily Value*
Fat 76g117%
Saturated Fat 24g150%
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 36g
Cholesterol 261mg87%
Sodium 1207mg52%
Potassium 1189mg34%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 3g3%
Protein 74g148%
Vitamin A 1009IU20%
Vitamin C 52mg63%
Calcium 191mg19%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 0.5rack | Calories: 1024kcal (51%) | Carbohydrates: 15g (5%) | Protein: 74g (148%) | Fat: 76g (117%) | Saturated Fat: 24g (150%) | Polyunsaturated Fat: 12g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 261mg (87%) | Sodium: 1207mg (52%) | Potassium: 1189mg (34%) | Fiber: 5g (21%) | Sugar: 3g (3%) | Vitamin A: 1009IU (20%) | Vitamin C: 52mg (63%) | Calcium: 191mg (19%) | Iron: 5mg (28%)
Did you make this recipe? Please leave a star rating and review below!
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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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