Country Style Ribs with Oregano and Mint

Country Style Pork Ribs

This country style ribs recipe takes juicy pork ribs and coats them in a bright marinade made with garlic, red wine vinegar, olive oil, and fresh oregano and mint. The ribs marinate briefly before getting grilled over direct high heat until nicely charred on both sides. As the ribs cook, they get basted with the reserved marinade to build up flavor. Once tender and caramelized from the grill, the ribs can be optionally flambéed with ouzo for an impressive finale before serving.

Country Style Ribs Recipe


Country Style Ribs with Oregano and Mint

Recipe Notes

  • Yield: 4
  • Method: Direct grilling


  • 2 pounds boneless country-style pork ribs (3 pounds if they’re bone-in)
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh oregano, or 1 1/2 teaspoons dried
  • 1 tablespoon finely chopped fresh mint, or 1 1/2 teaspoons dried
  • 1

For the marinade and basting sauce:

  • 1 clove garlic, minced
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon finely chopped fresh or dried oregano or mint, or a mix of both
  • 1/4 cup ouzo (optional), for flambéing

Recipe Steps

1: Prepare the ribs: Arrange in a baking dish and season with salt and pepper. Sprinkle with the garlic cloves and the 1 tablespoon each of oregano and mint, patting the seasonings onto the meat.

2: Make the marinade and basting sauce: Place the garlic, salt, and pepper in a mixing bowl and mash with the back of a wooden spoon. Whisk in the vinegar. Whisk in the olive oil in a thin stream, then add the 1 tablespoon of oregano. Pour half of this mixture over the ribs, turning to coat. Set the other half aside for basting. Let the ribs marinate, covered, in the refrigerator while you set up the grill.

3: Set up the grill for direct grilling, building a three-zone fire, and preheat the hot zone to high. If a flare-up occurs, you can move the ribs to the unlit part of the grill.

4: When ready to cook, brush and oil the grill grate. Arrange the ribs on the grill over the hot zone and on a diagonal to the bars of the grate. Cook the ribs until nicely browned on both sides and cooked through, 3 to 5 minutes per side, giving each rib a quarter turn after 1 1/2 minutes.

Once you have turned the ribs, start brushing the cooked side with the basting sauce.

5: Transfer the ribs to a platter or plates and let rest for a few minutes, then spoon any remaining basting sauce over them. To flambé the ribs (optional), warm the ouzo in a small saucepan on the grill or over low heat on the stove; do not let it boil. Remove the ouzo from the heat and, working away from anything flammable and making sure that your sleeves are rolled up, and your hair is tied back, touch a long kitchen match to the ouzo—it will ignite. Pour the flaming ouzo over the ribs and serve when the flames have died down.

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