Greek Style Baby Back Ribs
Savory. Lemony. Herby. Tender. An easy dinner for those who want ribs without a grill.
- Prep: 20 mins
- Cook: 2 hrs 30 mins
2 hrs 30 mins
2 hrs 50 mins
- Yields: 1 rack of ribs
1Remove the skin membrane from the underside of the ribs. Using a sharp knife slice under the skin and pull skin off meat. Cut meat into single ribs.
2Combine all the other ingredients in a large gallon sized zip lock bag and mix well.
3Place ribs into the marinade and seal bag. Shake until all sides of meat are covered. Refrigerate 4-8 hours turning occasionally to ensure all sides of ribs get seasoned.
4Preheat oven to 400°F. Line 13x9 or larger baking tray with foil and spray foil with oil.
5Using tongs grasp each rib, lightly shaking off any excess marinade and place ribs on pan leaving some space between each rib. Place another sheet of foil on top and seal all edges closed. Discard leftover marinade.
6Place ribs into oven and reduce oven heat to 300°F *, bake for 1.5 hours.
7Remove upper sheet of foil and roast for an additional 1 hour or until desired tenderness is reached.
*Preheating the oven to a higher temperature helps jump start the cooking process, but would burn the meat if we left it that high. We turn down the temperature once the meat enters the oven.
Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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