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Garlicky Pork Ribs with Greens

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

  • prep: 30 mins
    total time: 1 hour 30 mins
  • servings: 4

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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. Step 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. Step 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. Step 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.

Source
Everyday Food, March 2006

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Reviews (14)

  • 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!!

  • 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.

  • mckennamay 15 Oct, 2009

    Delicious !!!! So tasty and easy. I pan searned the pork first.

  • 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.

  • 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.

  • 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.

  • MsPia 14 Mar, 2009

    I thought the dish was good but not WOW.
    I wouln1t make it again.

  • pammyers 11 Mar, 2009

    when it says "roast", does that mean covered (with lid) or uncovered?

  • gharris 10 Mar, 2009

    Kitchcan - you can use kale or swiss chard in place of collards - both are available in Canadian grocery stores!

  • 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?

  • k2kennedy 10 Mar, 2009

    Has anyone tried this in their slow-cooker? Any advice?

  • tric1037 9 Mar, 2008

    This is one of the best dishes I have ever come across. It's simple to make and only one pan to clean up after. Everyone I have ever prepared it for has just loved it, most didn't know what "collards" were!! All I can say is try it and ENJOY.

  • chrisbensch 31 Jan, 2008

    These ribs are great but the greens are even better. If you never thought you liked collards before, definitely give these a try. They go perfectly with the ribs and everything cooks together--simple!

  • dmadel 28 Jan, 2008

    I worried while this was roasting that it would not turn out: some of the greens appeared to get burnt and the meat did not look very appetizing. However, the taste of this dish was great! The browned greens that I thought were getting burnt were quite flavorful ( and more browned than burnt) and the meat was also tasty. Looks were apparently deceiving on this one. My husband loved it and I will make it again.