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Garlicky Pork Ribs with Greens

21

Garlicky ribs and collard greens are a Southern specialty. Don't forget the hot sauce.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006

Ingredients

  • 8 cloves garlic, peeled
  • 1/2 cup fresh orange juice, from about 1 1/2 oranges
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 8 country-style pork ribs (about 3 pounds)
  • 2 pounds collard greens (about 1 1/2 bunches)
  • 1 teaspoon hot sauce
  • 1 tablespoon distilled white vinegar

Directions

  1. Preheat oven to 475 degrees. In a blender, combine garlic, juice, oregano, oil, 1 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Transfer puree to a bowl; add ribs, and toss to coat. Set aside.

  2. Chop collards crosswise into 2-inch pieces (including stems).Wash collards, and transfer them to an 11-by-15-by-2 3/4-inch roasting pan, leaving water clinging to the leaves. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and hot sauce; toss to combine, and spread in an even layer.

  3. Arrange ribs on top of collards, and cover ribs with any remaining garlicky puree. Roast, stirring collards occasionally, until ribs are well browned and tender (a knife should easily pierce ribs), 50 to 60 minutes. Transfer ribs to a platter. Stir vinegar into collards. Serve.

Cook's Notes

Country-style ribs are meatier than other ribs, such as baby back or spareribs.

Reviews Add a comment

  • Car to the leen
    16 JAN, 2013
    This was outstanding! I bumped up the garlic to 10 cloves and took the salt down a bit because I served it with long grain rice that was cooked in low sodium chicken broth. I also added an extra tbsp hot sauce because I like it zesty! I used boneless pork country ribs just because it's what I had on hand. You won't be disappointed when you make this, whoever said it wasn't WOW didn't do it right!!
    Reply
  • cisenhower
    14 SEP, 2010
    Greens were the best part! The pan juice was amazing so best to eat pork and greens in same bite. Meat could be cooked a bit longer to become more tender. White wine vinegar is great sub.
    Reply
  • mckennamay
    15 OCT, 2009
    Delicious !!!! So tasty and easy. I pan searned the pork first.
    Reply
  • contributors_marthastewart_com_anita
    23 MAR, 2009
    I ried it last night for dinner. I liked it and so did my family. It really was a lot of trouble though. I will probably fix it again for one of the holidays.
    Reply
  • contributors_marthastewart_com_anita
    23 MAR, 2009
    I ried it last night for dinner. I liked it and so did my family. It really was a lot of trouble though. I will probably fix it again for one of the holidays.
    Reply
  • contributors_marthastewart_com_anita
    23 MAR, 2009
    I ried it last night for dinner. I liked it and so did my family. It really was a lot of trouble though. I will probably fix it again for one of the holidays.
    Reply
  • MsPia
    14 MAR, 2009
    I thought the dish was good but not WOW. I wouln1t make it again.
    Reply
  • pammyers
    11 MAR, 2009
    when it says "roast", does that mean covered (with lid) or uncovered?
    Reply
  • gharris
    10 MAR, 2009
    Kitchcan - you can use kale or swiss chard in place of collards - both are available in Canadian grocery stores!
    Reply
  • kitchcan
    10 MAR, 2009
    I live in Canada and have never seen collards in my grocery store. Does anyone know what I could use as a substitue, would fresh spinacy work?
    Reply