Greek ribs

Greek Ribs

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Greek Ribs Recipe


3 lb. pork side ribs,
1 Tbsp. roasted garlic and pepper seasoning,
1/2 teaspoon cumin powder,
3 Tbsp. extra virgin olive oil,
1 tsp. dried oregano,
1 tsp. red wine vinegar,
1 bay leaf,
1 large onion, sliced,
5 garlic cloves, crushed,
1 cup chicken or beef stock,
1 tomato, sliced,
fresh parsley, as needed.


In a mixing bowl combine the roasted garlic and pepper seasoning, cumin, olive oil, red wine vinegar, oregano and bay leaf. Pour the mixture in a zip bag; cut the pork side ribs to individual riblets and lock them in the zip bag with the marinade. Keep the bag in the refridgerator for at least couple of hours. Transfer the ribs in a roasting pan and discard the marinade. Mix the ribs with the sliced onion and garlic and top with the sliced tomato. Pour the stock in the pan and start roasting in a preheated oven uncovered for 15 minutes at 475 F and then covered with a lid at 400 F for about 45 minutes more or until the ribs are tender and falling off the bone easily.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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