Looking for a show-stopping main dish that’s bursting with Mediterranean flavor? This Easy Greek Ribs Recipe (Baked Then Grilled) delivers fall-off-the-bone tenderness with a smoky, charred finish-perfect for weeknight dinners or weekend entertaining. By baking then grilling ribs, you get the best of both worlds: juicy, tender meat infused with bold Greek herbs and spices, finished with a caramelized crust that’s impossible to resist.
Ingredients :
For the Ribs:
2 racks (about 4 lbs) pork baby back ribs, membrane removed
2 tbsp olive oil
4 garlic cloves, minced
Zest and juice of 1 lemon
2 tbsp fresh oregano, chopped (or 2 tsp dried oregano)
1 tsp smoked paprika
1 tsp ground cumin
1 tsp sea salt
½ tsp black pepper
Optional: 2 tbsp honey or pomegranate molasses for glaze
Method :
Step 1: Marinate the Ribs
In a bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, cumin, salt, and pepper. Apply a good amount of the mixture to the ribs’ sides. For optimal flavor, cover and chill for at least two hours (or overnight).
Step 2: Bake Low and Slow
Preheat your oven to 275°F (135°C). Place each rack of ribs on a baking sheet after carefully wrapping it in aluminum foil. The flesh should be tender and pull away from the bone after 2.5 to 3 hours of baking.
Step 3: Grill to Perfection
Heat your grill to medium-high (about 375°F). Carefully unwrap the ribs and place them directly on the grill grates. Grill for 3–5 minutes per side, basting with a little extra marinade or a honey-lemon glaze if desired, until nicely charred and caramelized.
Step 4: Rest and Serve
Before cutting between the bones, let the ribs rest for five to ten minutes. Garnish with fresh oregano and lemon wedges.