Greek Baby Back Ribs in the Oven

A plate with glazed grilled meat and a side of shredded salad sits on a table; halved oranges and a white bowl are blurred in the background.

Greek Baby Back Ribs in the Oven

These Baby Back Ribs are made in the oven and Greek-inspired with the flavorful dry-rub, and tangy Greek BBQ sauce. Paired with an easy slaw, or your fav side.

Course Main

Cuisine Greek

Keyword barbeque, ribs

Prep Time 10

Cook Time 2 10

Total Time 2 20

Servings -6

Calories 1025kcal

Author Maria Koutsogiannis

Ingredients

For the ribs

2 racks baby back ribs
2 tsp mustard
3 tbsp Spiceology Greek Freak seasoning
2 tsp kosher salt
½ tsp ground pepper
1 navel orange zested
1 1/2 tbsp Spiceology garlic powder
1 tbsp Spiceology onion powder

Greek inspired barbecue sauce

2 1/2 tbsp chicken stock paste
4 tbsp mustard
1 cup brown sugar
1/2 cup lemon juice
1/2 cup olive oil
4 tsp orange zest
4 tsp onion powder
4 tsp Worcestershire
8 small garlic cloves pressed
4 tsp red wine vinegar
1 cup water

Serve with

Greek Cabbage Salad (our Greek Cabbage Salad recipe)

Instructions

Preheat the oven to 325F. Prepare the dry rub for the ribs by mixing together Spiceology Greek Freak Seasoning, salt, pepper, orange zest, Spiceology garlic powder and Spiceology onion powder.
Set a large baking sheet aside.
You’ll need two large pieces of foil and two large pieces of parchment paper that will wrap around each rack of ribs.
Lay one piece of foil on the counter followed by one piece of parchment paper. Place one rack of ribs on the parchment paper, rub 1 tsp mustard on the rack of ribs and rub half of the dry rub mixture onto the ribs. Wrap with the parchment paper and then wrap again with the foil. Place on the large baking sheet. Repeat with the second rack of ribs, using 1 tsp of mustard rubbed onto the ribs, the rest of the dry rub to season and then wrap with the parchment paper and foil. Place on the large baking sheet.
Bake the wrapped ribs for 2 hours and then remove from the oven.
While the ribs bake, make the Greek barbecue sauce by adding all of the sauce ingredients to a pot. Bring to a simmer over medium heat, simmer for 8-10 minutes, until slightly thickened and the sauce coats the back of a spoon. Set the sauce aside.
Once the sauce is made, make the Greek cabbage salad: To a large bowl add the shredded cabbage and sprinkle over the salt. Use your hands to massage the cabbage with the salt for a few minutes – this helps to just slightly soften the cabbage. To the cabbage add all of the remaining ingredients (pepper, olives, feta, dill, olive oil, red wine vinegar and dried oregano) and toss well. Set in the fridge.
Once the ribs are done baking, let the ribs sit while you preheat the grill to medium-high heat.
When the grill is ready, remove the ribs gently from their parchment paper/foil wrap and place directly on the baking sheet. Bring the ribs and sauce out to the grill and don’t forget a brush for the sauce.
Grill the ribs for 8-10 minutes, turning every 2 minutes, basting with the sauce on both sides of the ribs during the final 2-4 minutes of cooking time.
When the ribs come off the grill, set aside to rest for a few minutes while you remove the salad from the fridge and toss a few times.
Cut the rack of ribs into individual pieces and serve with a side of Greek cabbage salad.

Notes

Save time by making the barbecue sauce one day in advance. Warm the sauce for about 5 minutes and stir on low heat before using to brush on to the ribs once they're on the grill.
Make this a meal by serving with Greek Potato Salad

Nutrition