HomeMediterranean Herb-rubbed Ribs

Mediterranean Herb-rubbed Ribs

Beef

Serves: 4-6 Cooking Time: 180 Mins Difficulty: Easy

If you’re craving a European twist on traditional ribs, look no further than this Mediterranean-inspired recipe. It combines fragrant herbs, zesty lemon, and a subtle smoky finish—perfect for anyone looking to elevate their usual barbecue fare. Picture a summery Greek island breeze or an Italian countryside orchard, all in your own back garden.

Ingredients (Serves 4–6):

2 racks of pork ribs (about 1.5–2 kg total)
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
1 teaspoon salt (sea salt preferred)
½ teaspoon freshly ground black pepper
Zest of 1 lemon
Juice of 1 lemon (divided; half for the marinade, half for basting)

(Tip: If you can get fresh herbs, simply chop finely and increase the amount to a tablespoon each.)

Cooking Breakdown:

Marination Time: At least 2 hours (or overnight for deeper flavour).
Grill Cooking Time:
- 2–3 hours using low and slow indirect grilling to ensure tender, juicy ribs.
- Flip and baste halfway through for enhanced flavour and moisture.
Resting Time: 10 minutes before slicing and serving.

This method ensures perfectly tender, flavourful ribs with a Mediterranean twist.

Instructions:

Prepare the Rub

In a small bowl, combine the olive oil, oregano, thyme, rosemary, garlic powder, salt, pepper, and the zest of 1 lemon.
Stir to create a thick paste.

Marinate the Ribs

Pat the ribs dry with kitchen paper.
Rub the herb paste evenly over both sides of the ribs, ensuring every inch is coated.
Drizzle half the lemon juice over the ribs for a touch of acidity—this helps tenderise the meat.
Cover and let them marinate in the fridge for at least 2 hours, or overnight if possible.

Preheat Your Grill

Set up for indirect grilling if possible, aiming for a temperature of around 135–150°C (275–300°F). This low-and-slow method helps the flavours develop and keeps the meat tender.

Start Grilling

Place the ribs on the cooler side of the grill, bone side down, and close the lid.
Allow them to cook for 2–3 hours, depending on thickness. Resist the urge to open the lid too often!

Baste and Turn

About halfway through the cook, mix the remaining half of the lemon juice with a bit more olive oil (or a splash of water).
Gently baste the ribs, then flip them if you like a crispier top. Close the lid and continue cooking.

Check Doneness

You’ll know the ribs are done when the meat pulls away from the bone, and a bend test shows the bark cracking slightly. Internal temperature should register around 88–93°C (190–200°F) for truly fall-off-the-bone ribs.

Serve and Enjoy

Transfer the ribs to a serving board, let them rest for about 10 minutes, then slice into portions.
Garnish with a sprinkle of fresh herbs, extra lemon zest, or a drizzle of olive oil if desired.

Serving Suggestions:

Pair these ribs with roasted garlic potatoes and a crisp Greek salad for a fully Mediterranean meal.
A side of warm pita bread with hummus or tzatziki complements the herb flavours beautifully.

Elevate your next barbecue session with these vibrant, herb-infused ribs. The mixture of Mediterranean spices and tangy lemon transforms standard pork ribs into a sunny holiday on a plate—no plane ticket required!