Mediterranean Pork Shoulder Ribs

These boneless pork shoulder ribs come out so tender and juicy that they’re sure to impress your family or guests. What I love most about them is how little effort they require. You simply prepare the marinade, let the meat rest to soak up all the flavors, and then pop it in the oven to roast.

While the oven does all the heavy work, you can prepare your side dishes and salads, and before you know it, a delicious meal is ready. It’s best enjoyed hot, straight from the oven, and don’t forget to keep those flavorful meat juices to drizzle on top. You can even turn them into a simple gravy by whisking in a bit of all-purpose flour or cornstarch.

If you are looking for more Mediterranean meat recipes ideas, take a look at my lamb roast with potatoes or my Greek lemon chicke with potatoes recipe.

Ingredients & How-to

To make these Mediterranean pork shoulder ribs, we are going to need pork shoulder country-style ribs, olive oil, garlic cloves, oregano, thyme, garlic powder, onion powder, honey, orange, lemon, salt and ground pepper.

• Pork shoulder: I’m using boneless country-style pork shoulder ribs. You could also use a pork shoulder cut but you will have to adjust the baking time if it’s one big thicker piece.
• Garlic: I’m using garlic cloves and garlic powder as it goes really well with the pork.
• Herbs: I’m using oregano and thyme to make the meat more aromatic. You could also use oregano and a dried mixed herbs or Italian seasoning.

For full quantities check the recipe down below. So let’s get started!

01. I start with mixing the oregano, thyme, garlic powder, onion powder, salt and freshly ground black pepper in a little bowl. I mix everything well to combine.

02. Then I add the honey, olive oil and finely chopped garlic cloves. I mix them altogether until it becomes a thick paste.

03. In a big bowl, I add the pork shoulder ribs and the marinade. I rub the pork well with the marinade to cover all sides. I place the meat back in the fridge for at least 3-4 hours.

04. I like to use a roasting pan with a lid, but you could also use any oven-safe tray and simply cover the meat with parchment paper and foil. I place the marinated pork in the tray, then add the juice of one lemon and one orange, along with about a quarter of a cup of water.

I cover the pan and bake for one hour, then uncover it and continue baking for another hour, turning the meat halfway through so it gets a nice golden brown color on both sides.

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Tips

• Leaving the pork shoulder ribs with the marinade in the fridge for a few hours helps to enhance the flavors.
• Save any juices from the pan to drizzle on top of the meat when served.
• If you’re using a big cut of pork shoulder, you could cut it into rib size strips or increase the bake time when covered with the lid, until it’s tender.

Serving suggestions

You could serve these Mediterranean pork shoulder ribs with a refreshing salad like Greek lettuce salad or cabbage salad. As a side dish, you could have mashed potatoes or oven roasted potatoes or french fries.

Storage

If you have any leftovers of these pork shoulder country-style ribs, store them in the fridge in an airtight container and enjoy them within 3–4 days. When you’re ready to serve, warm them up thoroughly in the oven or on the stove until the meat is hot all the way through.

The juices from the roasted pork will thicken and turn buttery once chilled, but as you reheat the meat, they’ll melt again and bring back that delicious juiciness.

FAQ

Can I add potatoes along with the meat?