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Gallery Garlicky Pork Ribs with Greens Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Ingredients Ingredient Checklist 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
Cook’s Notes Country-style ribs are meatier than other ribs, such as baby back or spareribs.
Gallery Garlicky Pork Ribs with Greens
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Gallery
Garlicky Pork Ribs with Greens
Garlicky Pork Ribs with Greens
Garlicky Pork Ribs with Greens
Recipe Summary prep: 30 mins total: 1 hr 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr 30 mins
Servings: 4
prep: 30 mins
total: 1 hr 30 mins
prep:
30 mins
total:
1 hr 30 mins
Servings: 4
4
Ingredients
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
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.
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.
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.
Cook’s Notes
Country-style ribs are meatier than other ribs, such as baby back or spareribs.
Reviews (14)
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 10 3 star values: 3 2 star values: 1 1 star values: 2
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Reviews (14)
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 10 3 star values: 3 2 star values: 1 1 star values: 2
Add Rating & Review
21 Ratings 5 star values: 5 4 star values: 10 3 star values: 3 2 star values: 1 1 star values: 2
21 Ratings 5 star values: 5 4 star values: 10 3 star values: 3 2 star values: 1 1 star values: 2
21 Ratings 5 star values: 5 4 star values: 10 3 star values: 3 2 star values: 1 1 star values: 2
5 star values: 5 4 star values: 10 3 star values: 3 2 star values: 1 1 star values: 2
Martha Stewart Member Rating: Unrated 01/16/2013 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!! Martha Stewart Member Rating: Unrated 09/14/2010 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. Martha Stewart Member Rating: Unrated 10/15/2009 Delicious !!!! So tasty and easy. I pan searned the pork first. Martha Stewart Member Rating: Unrated 03/23/2009 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. Martha Stewart Member Rating: Unrated 03/14/2009 I thought the dish was good but not WOW. I wouln1t make it again. Martha Stewart Member Rating: Unrated 03/11/2009 when it says "roast", does that mean covered (with lid) or uncovered? Martha Stewart Member Rating: Unrated 03/10/2009 Kitchcan - you can use kale or swiss chard in place of collards - both are available in Canadian grocery stores! Martha Stewart Member Rating: Unrated 03/10/2009 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? Martha Stewart Member Rating: Unrated 03/10/2009 Has anyone tried this in their slow-cooker? Any advice? Martha Stewart Member Rating: Unrated 03/09/2008 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. Martha Stewart Member Rating: Unrated 01/31/2008 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! Martha Stewart Member Rating: Unrated 01/28/2008 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.Martha Stewart Member
Rating: Unrated 01/16/2013
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!!
Rating: Unrated
Rating: Unrated 09/14/2010
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.
Rating: Unrated 10/15/2009
Delicious !!!! So tasty and easy. I pan searned the pork first.
Rating: Unrated 03/23/2009
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.
Rating: Unrated 03/14/2009
I thought the dish was good but not WOW. I wouln1t make it again.
Rating: Unrated 03/11/2009
when it says “roast”, does that mean covered (with lid) or uncovered?
Rating: Unrated 03/10/2009
Kitchcan - you can use kale or swiss chard in place of collards - both are available in Canadian grocery stores!
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?
Has anyone tried this in their slow-cooker? Any advice?
Rating: Unrated 03/09/2008
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.
Rating: Unrated 01/31/2008
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!
Rating: Unrated 01/28/2008
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.
All Reviews for Garlicky Pork Ribs with Greens
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All Reviews for Garlicky Pork Ribs with Greens
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