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The Best Crispy Greek Ribs Recipe with Lemon, Garlic, and Oregano

The Best Crispy Greek Ribs Recipe

Tender pork spare ribs are marinated in lemon, garlic, olive oil, and Greek oregano, then slow-roasted and finished at high heat for crisp, deeply browned edges.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 3 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 lb Pork spare ribs or St. Louis-cut ribs
Greek Marinade
  • 1/2 cup Extra-virgin olive oil
  • 1/3 cup Fresh lemon juice
  • 6 cloves Garlic, finely minced
  • 2 tbsp Dried Greek oregano
  • 2 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 1 tsp Paprika, optional
Roasting Pan
  • 1/2 cup Water or chicken stock
For Serving
  • As needed Lemon wedges
  • Optional Chopped fresh parsley or additional oregano

Method
 

Step-by-Step
  1. Remove the thin membrane from the bone side of the ribs, then pat the ribs dry. Whisk the olive oil, lemon juice, garlic, oregano, salt, pepper, and optional paprika together in a bowl.
  2. Rub the marinade thoroughly over both sides of the ribs. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Heat the oven to 275°F. Place the ribs in a roasting pan or rimmed baking dish, add the water or chicken stock, and cover the pan tightly with foil.
  4. Bake the covered ribs for 2 1/2 to 3 hours, until the meat is very tender and has begun pulling back from the bones.
  5. Remove the foil and drain excess liquid if needed. For especially crisp ribs, pat the surface dry and brush it lightly with olive oil.
  6. Raise the oven temperature to 425-450°F. Roast the ribs uncovered for 10 to 15 minutes, or broil briefly, turning once, until browned and crisp.
  7. Watch the ribs closely during the high-heat finish because the lemon and garlic marinade can burn. Remove the ribs when the outside is richly browned and crisp.
  8. Rest the ribs for 10 minutes, then cut between the bones. Serve with lemon wedges and optional chopped parsley or additional oregano.

Notes

Marinating overnight produces the deepest flavor. Spare ribs generally stay juicier than baby-back ribs during the long covered bake. Store leftovers refrigerated and reheat gently before briefly crisping them in a hot oven or under the broiler.