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Greek style Ribs

with Greek Salad, Wedges and Tzatziki
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
1015 kcal
Protein
: 
61.6g protein
Difficulty
: 
Medium
Allergens:
  • Milk
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pack(s)

Pork Rib Rack

2 sachet(s)

Dried Oregano

50 grams

Sun-Dried Tomato Paste

1 unit(s)

Red Onion

100 grams

Greek Style Salad Cheese

(Contains: Milk)

1 unit(s)

Cucumber

(May contain traces of: Celery)

450 grams

Potatoes

125 grams

Baby Plum Tomatoes

150 grams

Greek Style Natural Yoghurt

(Contains: Milk)

1 unit(s)

Lemon

50 grams

Baby Leaf Mix

1 unit(s)

Garlic Clove

Energy (kJ)4247 kJ
Energy (kcal)1015 kcal
Fat52.4 g
of which saturates24.5 g
Carbohydrate77.3 g
of which sugars28.5 g
Dietary Fibre10.5 g
Protein61.6 g
Salt4 g
Potassium1397.8 mg
Calcium66.8 mg
Iron2.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.
•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

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.

Halve, peel and slice the red onion as thinly as you can.

Pop the onion into a large salad bowl and squeeze in half the lemon juice. Sprinkle in the sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

4

Meanwhile, Peel and grate the garlic (or use a garlic press). Halve the cucumber. Coarsly grate half the cucumber. 

Chop the remaining cucumber into 1 cm chunks.

In a small bowl, combine the grated cucumber, garlic, Greek style yoghurt, a good squeeze of lemon and olive oil (see pantry for amount). Season with salt and pepper and mix well. This is your tzatziki style yoghurt! Set aside for now. 

5

About 5 mins before the ribs are ready, spoon over the sun-dried and honey (see pantry for amount) then return to the oven for the remaining time.

When everything's almost ready, add the baby plum tomatoes, cucumber chunks and baby leaves to the onion bowl.

Crumble in half the Greek style salad cheese, drizzle in the olive oil for the dressing (see pantry for amount), 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 cucumber yoghurt alongside to finish. 

Enjoy!

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