Ingredients
8 cloves garlic, peeled
1/2 cup fresh orange juice, from about 1 1/2 oranges
1/2 teaspoon dried oregano
2 tablespoons olive oil
Coarse salt and freshly ground pepper
8 country-style pork ribs (about 3 pounds)
2 pounds collard greens (about 1 1/2 bunches)
1 teaspoon hot sauce
1 tablespoon distilled white vinegar
Preparation
Preheat oven to 475 degrees. In a blender, combine garlic, juice, oregano, oil, 1 teaspoon salt, and 1/4 teaspoon pepper; puree until smooth. Transfer puree to a bowl; add ribs, and toss to coat. Set aside.
Chop collards crosswise into 2-inch pieces (including stems).Wash collards, and transfer them to an 11-by-15-by-2 3/4-inch roasting pan, leaving water clinging to the leaves. Add 1/2 teaspoon salt, 1/2 teaspoon pepper, and hot sauce; toss to combine, and spread in an even layer.
Arrange ribs on top of collards, and cover ribs with any remaining garlicky puree. Roast, stirring collards occasionally, until ribs are well browned and tender (a knife should easily pierce ribs), 50 to 60 minutes. Transfer ribs to a platter. Stir vinegar into collards. Serve.
