Greek Style Oregano & Sun-Dried Tomato Ribs

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 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.

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.

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.