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Greek Style Oregano & Sun-Dried Tomato Ribs

Greek Style Oregano & Sun-Dried Tomato Ribs

with Greek Salad, Wedges and Tzatziki Style Yoghurt

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Our Greek Style Oregano & Sun-Dried Tomato Ribs are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Allergens:
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 35 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 pack(s)

Pork Rib Rack

2 sachet(s)

Dried Oregano

1 unit(s)

Lemon

125 grams

Baby Plum Tomatoes

1 unit(s)

Garlic Clove

1 unit(s)

Cucumber

75 grams

Greek Style Natural Yoghurt

50 grams

Sun-Dried Tomato Paste

30 grams

Olives

50 grams

Baby Leaf Mix

100 grams

Greek Style Salad Cheese

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Nutritional information

Energy (kJ)4389 kJ
Energy (kcal)1049 kcal
Fat53.5 g
of which saturates22.7 g
Carbohydrate78.6 g
of which sugars29.9 g
Dietary Fibre9.7 g
Protein59.3 g
Salt3.7 g
Potassium327.3 mg
Calcium35 mg
Iron1.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Oven dish
•Salad Bowl
•Grater
•Small Bowl

Instructions

1

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.

2

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. 

3

Meanwhile, halve the lemon. Halve the baby plum tomatoes.

Pop the tomatoes into a large salad 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.

4

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the cucumber, then cut into small 1cm pieces.

In a small bowl, combine the garlic, Greek style yoghurt and a good squeeze of lemon juice.

Stir in half the cucumber chunks. Drizzle in some olive oil, season with salt and pepper and mix well - this is your tzatziki style yoghurt. Set aside for later.

5

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, baby leaves and remaining cucumber chunks to the tomato bowl.

Crumble in half the Greek style salad cheese, season with salt and pepper and toss to coat.

6

When everything's ready, share the ribs, wedges and salad between bowls. Crumble over the remaining Greek style cheese over the wedges.

Serve the cucumber tzaztiki style yoghurt alongside to finish. 

Enjoy!

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