New This Month

Garlicky Pork Ribs with Greens

5
4
3
2
1
21

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

Source: Everyday Food, March 2006
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

Similar Recipes

Reviews

5
4
3
2
1
21
How would you rate this recipe?
21
  • 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

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes