Ingredients

Instructions

  1. Prepare the Ribs
    • Remove the membrane from the back of the ribs (if present): slide a knife under it, grip with a paper towel, and peel off. This helps seasoning penetrate and makes the ribs more tender.
    • Pat the ribs dry with paper towels.
  2. Make the Herb Marinade / Rub
    • In a medium bowl, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, rosemary, garlic, salt, pepper, and coriander (if using).
    • You should have a fairly thick but pourable herb paste.
  3. Marinate the Ribs
    • Rub the herb mixture all over the ribs — both sides.
    • Place ribs into a large baking dish or a resealable zip-top bag.
    • Cover (or seal) and refrigerate for at least 2 hours, but ideally overnight for deeper flavor. This aligns with Mediterranean-style rib preparations. bullbbq.eu+1
  4. Preheat & Setup for Cooking
    • If using a grill: set up for indirect heat, aiming for a low temperature (~275–300 °F / ~135–150 °C) for slow cooking. bullbbq.eu
    • If using the oven: preheat to 350°F (about 175°C).
  5. Cook the Ribs
    • If grilling:
      • Place the ribs bone-side down on the cooler side of the grill.
      • Close the lid and cook low-and-slow for 2–3 hours, checking periodically. bullbbq.eu
      • About halfway through, gently baste the ribs (see step 6).
    • If baking in the oven:
      • Lay ribs on a baking sheet lined with foil.
      • Wrap them loosely in foil and bake ~2 hours. (This mirrors the method used in a “Mediterranean-Style Baby Back Ribs” recipe. Hormel Foods)
      • After 2 hours, remove the foil to allow the ribs to brown or slightly crisp.
  6. Make and Apply the Glaze (Optional)
    • While the ribs cook, in a small saucepan, combine the red onion, garlic, honey, red wine vinegar, and lemon juice. Stir, then gently simmer for 5–10 minutes until slightly reduced and fragrant. (This is adapted from the lemon-honey glaze in a Mediterranean baby-back ribs recipe. Hormel Foods+1)
    • When the ribs are nearly done (last 20–30 minutes), brush the glaze over the meat side. Continue cooking so the glaze caramelizes a bit but doesn’t burn.
  7. Check for Doneness
    • The ribs are ready when the meat is very tender, starts to pull away from the bones, and you can do a “bend test” (they bend and crack slightly). For grill: internal temp around 190–200 °F (88–93°C) is ideal for fall-off-the-bone. bullbbq.eu
    • If using oven, you can also broil (or use the grill) for a few minutes after glazing to create a caramelized crust. Hormel Foods
  8. Rest and Serve
    • Remove ribs from heat and let them rest ~10 minutes before slicing. This helps redistribute the juices. bullbbq.eu
    • Slice between the bones to separate the ribs.
    • Optionally garnish with fresh lemon slices, a sprinkle of fresh herbs (like parsley or oregano), or a drizzle of extra virgin olive oil.

Serving Suggestions (Mediterranean Style)

  • Serve with a Greek salad (tomato, cucumber, red onion, olives, feta, olive oil) — very complementary.
  • Roasted potatoes tossed with olive oil, garlic, and rosemary.
  • Grilled pita or flatbreads, so people can scoop up any extra glaze or juices.
  • A side of tzatziki, hummus, or grilled vegetables like eggplant, zucchini, or bell peppers.

Tips & Variations

  • Herb Variations: Use fresh herbs if you have them — fresh oregano, thyme, and rosemary make a big difference.
  • Spicier Version: Add a pinch of red pepper flakes or some ground paprika for warmth.
  • Lamb or Mutton Ribs: You can use the same marinade for lamb ribs (Mediterranean-style) — lemon + herb works wonderfully with lamb. Whats4Chow
  • Overnight Rest: If you wrap the ribs in foil and refrigerate overnight after partially cooking, you can reheat and glaze just before serving for even more flavor concentration.