Credit: Tria Giovan

Recipe Summary

15 mins
1 hr 15 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

calcium 146mg; 440 calories; carbohydrates 39g; cholesterol 67mg; fat 22g; fiber 3g; iron 4mg; protein 21mg; saturated fat 7g; sodium 716mg.