Greek Inspired Herby Roasted Rack of Ribs
with Sun-Dried Tomato, Salad, Wedges and Garlic Yoghurt
Try something new with our Greek Inspired Herby Roasted Rack of Ribs. Herby pork ribs are served with cheese loaded chips inspired by patates tiganites and homemade garlic yoghurt for a Greek inspired and flavoursome meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
450 grams
Potatoes
1 unit(s)
Pork Rib Rack
2 sachet(s)
Dried Oregano
1 unit(s)
Lemon
125 grams
Baby Plum Tomatoes
1 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Sun-Dried Tomato Paste
30 grams
Black Olives
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Next, remove the ribs from the packaging and place in an ovenproof dish. Sprinkle over half the oregano and season with salt and pepper.
Roast on the top shelf of your oven for 20-25 mins. Turn halfway. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, halve the lemon. Halve the baby plum tomatoes.
Pop the tomatoes into a large bowl, sprinkle in the remaining oregano and squeeze in half the lemon juice.
Stir in the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Meanwhile, peel and grate the garlic (or use a garlic press).
In a small bowl, combine the garlic, Greek style yoghurt and a good squeeze of lemon juice.
Drizzle in some olive oil, season with salt and pepper and mix well - this is your garlic yoghurt. Set aside for later.
About 5 mins before the ribs are ready, drizzle over the sun-dried tomato paste and honey (see pantry for amount). Spread all over the top of ribs with the back of a spoon. Return to the oven for the remaining time.
When everything's almost ready, add the olives and baby leaves to the tomato bowl. Season with salt and pepper and toss to coat.
When everything's ready, share the ribs, wedges and salad between your bowls.
Serve the garlic yoghurt alongside to finish.
