Po' Boy Sandwiches

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Photo by Tria Giovan
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 22 g
    • Sat Fat 7 g
    • Cholesterol 67 mg
    • Sodium 716 mg
    • Protein 21 mg
    • Carbohydrate 39 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 146 mg

Heat oven to 400° F. Place the ribs in a roasting pan or on a baking sheet in one layer. In a bowl, combine the chopped garlic, oregano, cayenne, 1 tablespoon of the oil and 1/2 teaspoon salt and mix well. Cover both sides of the ribs with the garlic and oregano mixture, coating evenly. Roast, flipping once, until tender, about 1 hour. Let cool, then shred the meat, discarding the bones. Meanwhile, make Green Olive Pesto: in a food processor, combine the garlic cloves, green olives, parsley, and basil. With the motor running, slowly add the remaining 1/4 cup olive oil and process until the oil is fully incorporated.Slice each baguette piece in half horizontally. Spread one side of a baguette half with some Green Olive Pesto and layer on some arugula and black olives. Top with some shredded pork and place the other baguette half on top.

Ingredients

  1. Check 1 pound baby back pork ribs
  2. Check 2 cloves garlic, finely chopped
  3. Check 1 tablespoon chopped fresh oregano
  4. Check 1/4 teaspoon cayenne pepper
  5. Check 1/4 cup plus 1 tablespoon olive oil
  6. Check 2 garlic cloves, peeled
  7. Check 1/4 cup (3 ounces) nicoise or other green olives, pitted
  8. Check 1/4 cup fresh parsley leaves
  9. Check 1/4 cup fresh basil leaves
  10. Check 1 baguette, cut into 4 pieces
  11. Check 1 bunch arugula, washed and dried
  12. Check 1/4 cup pitted kalamata or other black olives, chopped

Directions

  1. Heat oven to 400° F. Place the ribs in a roasting pan or on a baking sheet in one layer. In a bowl, combine the chopped garlic, oregano, cayenne, 1 tablespoon of the oil and 1/2 teaspoon salt and mix well. Cover both sides of the ribs with the garlic and oregano mixture, coating evenly. Roast, flipping once, until tender, about 1 hour. Let cool, then shred the meat, discarding the bones. 
  2. Meanwhile, make Green Olive Pesto: in a food processor, combine the garlic cloves, green olives, parsley, and basil. With the motor running, slowly add the remaining 1/4 cup olive oil and process until the oil is fully incorporated.
  3. Slice each baguette piece in half horizontally. Spread one side of a baguette half with some Green Olive Pesto and layer on some arugula and black olives. Top with some shredded pork and place the other baguette half on top.