These ribs combine classic Mediterranean flavors—olive oil, lemon, garlic, herbs, and honey—with slow cooking to create fall-off-the-bone tenderness and a glossy, sticky finish. The result is a perfect blend of sweet, savory, and aromatic.

⭐ Ingredients (Serves 4–6)

For the Ribs

  • 2 full racks of pork ribs (baby back or St. Louis style)
  • 3 tbsp extra virgin olive oil
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp smoked paprika
  • 2 tsp sweet paprika
  • 2 tsp dried oregano
  • 2 tsp dried thyme
  • 1 ½ tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground coriander
  • 1 lemon (zested)

Mediterranean Marinade

  • 4 cloves garlic, minced
  • ⅓ cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 2 tbsp fresh chopped rosemary
  • 1 tbsp fresh thyme leaves
  • 1 tbsp fresh parsley, chopped
  • ½ tsp chili flakes (optional)

Honey–Herb Glaze

  • ½ cup honey
  • 3 tbsp pomegranate molasses (or balsamic glaze)
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lemon juice
  • 1 tsp fresh rosemary, very finely minced
  • ½ tsp smoked paprika
  • Pinch of salt

🔪 Preparation

1. Prepare the Ribs

  1. Lay the ribs meat-side down and remove the thin silver membrane using a paper towel for grip.
  2. Pat the ribs dry to help the rub adhere.
  3. In a small bowl, mix all dry seasoning ingredients together.
  4. Drizzle ribs with olive oil, then coat generously with the dry rub, pressing it into the meat.
  5. Sprinkle lemon zest over the top for a bright Mediterranean aroma.

🫒 2. Marinate the Ribs

  1. Whisk all marinade ingredients until blended.
  2. Place ribs in a large dish or zip-top bag and pour the marinade over.
  3. Massage to ensure the ribs are evenly coated.
  4. Marinate at least 4 hours, but overnight is ideal for deep flavor.

🔥 3. Slow Roast

  1. Preheat oven to 285°F (140°C).
  2. Place ribs on a foil-lined baking tray, meat-side up.
  3. Pour any leftover marinade beneath the ribs—not on top.
  4. Cover tightly with foil.
  5. Roast for 3–3.5 hours, until very tender.

🍯 4. Prepare the Mediterranean Honey–Herb Glaze

  1. In a small saucepan on low heat, warm honey and pomegranate molasses.
  2. Add soy sauce, lemon juice, rosemary, and smoked paprika.
  3. Stir until smooth and gently thickened (4–5 minutes).
  4. Remove from heat and let cool slightly.

🔥 5. Glaze & Broil

  1. Remove ribs from the oven and uncover.
  2. Brush generously with the honey–herb glaze.
  3. Increase oven temperature to 450°F (230°C) or set broiler to high.
  4. Broil for 5–8 minutes, watching closely—until the glaze becomes sticky, caramelized, and slightly charred in spots (like in your photo).

🍽️ 6. Rest & Serve

  1. Let ribs rest for 10 minutes.
  2. Slice between the bones with a sharp knife.
  3. Drizzle with extra glaze or a squeeze of lemon.
  4. Serve with:
    • roasted vegetables
    • Greek salad
    • herbed couscous
    • warm pita and tzatziki

🌟 Chef’s Tips

  • For deeper Mediterranean flavor, add crushed fennel seed to the rub.
  • If grilling, finish ribs over indirect heat after roasting.
  • Substitute honey with date syrup for a Middle Eastern twist.
  • For extra tenderness, add 2 tbsp apple juice beneath the ribs while roasting.