Dry Greek Ribs

A few weeks ago, we went out to supper with my mom and her boyfriend to a little pizza and steak house. It actually ended up being more of a Greek experience and menu. Which was just fine because we discovered dry Greek ribs. They were so flavourful! Even though they weren’t covered in any sauce, they were tender, tasty, and downright addicting. So I did a bit of digging and found a recipe that seemed to hit the mark, on epicurious. I did increase the fresh oregano and the garlic, but upon the Hubby’s recommendation, I’ll add even more fresh garlic. The lemon zip also added another level and I could have eaten the whole slab by myself.

I served with a village salad (also known as Greek salad). A simple dish of feta, olives, some veg (tomatoes, celery, shallots, cucumber), drizzled with good oil and lemon juice, and seasoned with good dried oregano and salt and pepper. I liked it almost as much as the ribs. Almost. Because, you know.. ribs.

Dry Greek Ribs

Dry Greek Ribs

Cook Time 3 hours


  • Baby back ribs
  • 1/4 cup fresh thyme chopped
  • 1/4 cup fresh rosemary chopped
  • 1/2 cup fresh oregano chopped
  • 1 head of garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1/4 cup olive oil
  • 1/4 cup white or red wine vinegar
  • 1/4 cup fresh squeezed lemon juice
  • Lemon
  • Dried oregano


  • Mix all ingredients in a small food processor.
  • Use a large piece of foil (you want to make a giant pocket) and line a casserole dish.
  • Coat both sides of the ribs with the mixture, place in the dish, pour any remaining mixture into the foil.
  • Seal the edges of the foil.
  • Put in the fridge overnight.
  • Place the dish (still wrapped in foil) into an oven, preheated to 200°F, and bake for 2 hours.
  • Remove from the foil, give a dusting of dried oregano and place on a hot bbq (around 400°F).
  • Sear off and let cook for about 5 minutes.
  • Turn the heat down (to about 200°F) and cook for an additional hour, turning every 15 minutes.
  • Pull off of heat, give a squirt of fresh squeezed lemon and a sprinkling of salt and serve.


Adapted from epicurious
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