Greek Ribs John Kass Style

Servings: | Prep Time: | Cook Time:


  • 2 slabs of ribs, silver skin removed from the bone side.
  • zest of two Lemons
  • juice of two lemons
  • 6 large cloves of garlic, pressed or fine mince
  • 2 T.  fresh ground black pepper (John stresses “fresh ground”)
  • 2 T. dried Oregano, rubbed between the palms of your hand to release their flavor
  • 2 T.  Kosher or Sea Salt
  • 2 T. plus 1/4 C. (divided)  Koroneiki or Kalamata Extra Virgin Olive Oil from Crete
  • 1/2 C. Cranberry Juice
  • 4 fresh lemons cut in half

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Mix all the ingredients, except the last 4 lemons, the 1/4 cup of EVOO and the Cranberry juice in a bowl and stir well.  Make a mixture of the 1/4 cup olive oil and cranberry juice, mix well and set aside. Mix again later before applying to the ribs.

Put the ribs in a non-reactive pan, a stainless steel roasting pan is perfect.  Work the marinade into both sides of the ribs.  John like them covered, so if you need more, make more.

Refrigerate for 4 or 5 hours, then remove and allow to come up to room temperature.

Place ribs in the smoker and cook for 2 hours, then sprinkle the ribs, both sides, with the olive oil, cranberry mixture, and continue smoking for a minimum of 1 1/2 hours, for 3 1/2 hours total.

Just before the ribs are done, grill the 4 sliced lemons cut side down till just starting to char, don’t burn.  When serving, squeeze the lemons over the ribs.