This is the kind of dish that captures the soul of Greek home cooking.

Honest, rustic food that roasts slowly in the oven, filling your kitchen with the smell of lemon, garlic, oregano, and good olive oil.

Nothing fancy, no tricks, just real ingredients and time working their quiet magic.

The pork ribs turn tender and juicy, their edges caramelized and golden, while the potatoes roast right beside them, soaking up every bit of those pan juices. They come out crisp on the edges, soft inside, and bursting with the flavors of lemon and herbs.

These potatoes aren’t just a side’ they’re part of the story.

In Greece, this is the kind of meal you make on a lazy Sunday or when family’s gathering around the table. You toss everything into one pan, slide it into the oven, and let it do its thing.

Add some bread, a few chunks of feta, maybe a simple salad, and that’s it.

Effortless, generous, meant to be shared.

What makes it special is balance: the richness of the pork meeting the brightness of lemon, the potatoes soaking up all that goodness, and the oregano tying it together with that unmistakable Greek warmth.

Serve it straight from the pan with crusty bread to swipe up the juices. And if by some miracle you have leftovers, they’re even better the next day.

Simple, satisfying, and deeply Greek ‘this is Mediterranean comfort food at its best.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

For the ribs

1 1/2 kg pork ribs, cut into individual pieces

Extra virgin olive oil

1/3 cup, fresh lemon juice

2 garlic cloves, crushed

2 tsp Dried oregano

1 tap Sweet paprika

Salt and black pepper to taste

A little water or white wine for the tray

For the Greek lemon potatoes

6 – 8 Potatoes, peeled and cut into wedges

3 tbsp Extra virgin olive oil

Fresh lemon juice

1 tsp dried oregano

Salt ans black pepper to taste

Directions

Marinate the pork ribs

Place the pork ribs in a bowl. Add olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Massage well so every rib is coated.

Cover and let them rest for at least 1 hour at room temperature if cooking the same day, or in the fridge if longer.

Preheat the oven to 180°C.

Place the marinated ribs in a large roasting pan. Add a little water to the bottom, just enough to create moisture, not to cover the meat.

Cover tightly with foil or a lid and bake for 2 hours, until the meat is tender and starts to fall off the bone.

In a large bowl, toss the potato wedges with olive oil, lemon juice, salt, pepper, and oregano until evenly coated.

Remove the ribs from the oven. Arrange the potatoes around and between the ribs.

Add a small splash of water and spoon some of the pan juices over everything.

Return to the oven and bake uncovered for about 50 minutes, turning the potatoes once halfway through, until golden and crisp on the edges.

The ribs should be caramelized, the potatoes tender and flavored with the lemony, herby juices, and the pan should have a glossy, aromatic sauce left at the bottom.

NOTE

While the potatoes finish roasting, keep an eye on the ribs. Turn them once or twice and check their tenderness, you don’t want them to overcook or dry out. Everyone prefers ribs at a slightly different stage, so if they reach the tenderness you like before the potatoes are fully done, simply remove them from the pan and let the potatoes continue roasting until ready. The goal is juicy, tender meat and properly cooked potatoes.