Rack of Ribs in a Greek Style Marinade
with Greek Salad, Wedges and Tzatziki Style Yoghurt
- Milk
- May contain traces of allergens
- Celery
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.
Ingredients
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
(May contain traces of: Celery)
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
50 grams
Sun-Dried Tomato Paste
30 grams
Olives
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
1 tbsp
Honey
Nutritional information
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 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 the Greek style salad cheese, season with salt and pepper and toss to coat.
When everything's ready, share the ribs, wedges and salad between bowls.
Serve the cucumber tzaztiki style yoghurt alongside to finish.
Enjoy!
