Ingredients

4 Servings

Meat & Seafood

  • Pork Back Ribs 2 lb

Spices

  • Kosher Salt 3 1/2 tsp

  • Red Pepper Flakes 1 tsp

Produce

  • Lemon 1

  • Broccoli 2 heads

  • Fresh Oregano 1/2 bunch

  • Italian Parsley 1/2 bunch

  • Red Onion 1/2

Pantry

  • Black Pepper 1 1/8 tsp

  • Olive Oil 7/12 cup

Canned/Bottled Goods

  • Pickled Capers 1 Tbsp

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Bake Ribs

    Season ribs on all sides. Bake for 45 minutes, bone side up.

    • 1/2 Tbsp Kosher Salt
    • 3 Tbsp Olive Oil
    • 2 lb Pork Back Ribs
    • 1 pinch Black Pepper
  3. Bake Broccoli

    Drizzle broccoli with olive oil. Season. Bake for 18 minutes.

    • 2 heads, sliced Broccoli
    • 1/2 tsp Red Pepper Flakes
    • 2 Tbsp, to coat Olive Oil
    • 1/2 tsp Kosher Salt
    • 1 pinch Black Pepper
  4. Flip Ribs

    Remove sheet pan from oven. Flip ribs bone-side down and continue to cook for 10 minutes. Remove from oven and let rest for 5 minutes.

    • 2 lb Pork Back Ribs
  5. Flavor Creation

    Combine all ingredients in a small bowl.

    • 1 Tbsp, finely chopped Pickled Capers
    • 1/2 bunch, finely chopped Fresh Oregano
    • 1/2 bunch, finely chopped Italian Parsley
    • 1 tsp Kosher Salt
    • 1, zested and juiced Lemon
    • 1/4 cup Olive Oil
    • 1/2, finely diced Red Onion
  6. Serve and Enjoy!

    Plate broccoli and ribs. Drizzle ribs with salsa verde.

Nutrition

  Amount per
serving
Daily value percentage
Calories 660 kcal  
Total Fat 52 g 67%
Total Saturated Fat 13 g 63%
Unsaturated Fat 39 g  
Cholesterol 100 mg 33%
Sodium 2260 mg 100%
Total Carbohydrate 16 g 6%
Good Source: Fiber 7 g 23%
Sugars Total 3 g  
Excellent Source: Protein 32 g 64%
Excellent Source: Vitamin C 135 mg 150%
Calcium Ca 202 mg 15%
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By Innit Culinary Team