Monday, September 6, 2010


Recently, the DH and I were invited over to the home of friends of ours to watch a football game on television and have supper.   He, the husband, loves to cook and he made greek style ribs. They were delicious!  He is also an advocate of slow cooking and these were baked in the oven for about six hours. You can also bake them at a higher temperature and for a shorter period of time.  I will provide those details in the cooking directions.

Along with the ribs, I had wild rice and cooked carrots.


2 tsp grated lemon rind
1/3 cup lemon juice
1 onion, chopped
2 tbsp dried oregano
1 tbsp thyme
2 tbsp oil
2 tsp honey
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
3 pounds pork ribs


Cut the ribs into small slabs - 3 or 4 ribs.  Set aside.  In a food processor mix all of the remaining ingredients until it is the consistency of a paste.  Place the ribs, meat side up, side by side on a pan and cover the meat with the paste.  Cover and refrigerate for at least 8 hours or up to 24 hours.  When you are ready to bake them arrange the ribs on a foil lined roasting pan.
Fast coking method: Bake the ribs for 10 minutes in a 400 degrees F for 10 minutes and then reduce the heat to 375 degrees and bake for 1 hour or longer until the meat is tender enough to almost fall off the bone.
Slow cooking method: Bake the ribs for 10 minutes at 375 degrees F.  Cover the pan with tin foil and make sure the tin foil is secure to the pan.  Because these ribs are being cooked for a long period of time, they need to be covered so that they won't dry out.  Reduce the heat to 275 degrees and bake for 5 to 6 hours.  The meat will be very tender and will fall off the bones.


  1. Absolutely delicious! I make this all the time, slow baked.

  2. I have them in the fridge marinating right now. Let you know how it turns out. Doing the slow cooking method. One thing I did different was add fresh cloves of garlic for a little extra garlic flavour. Thanks for the recipe!