Garlicky Pork Ribs with Greens

The garlic puree/marinade has some good flavors; we actually let it sit overnight and that seems like a good choice. I was pleasantly surprised that the temperature and cook time did not dry out the pork or burn the greens. Unfortunately, the water that's keeping things moist also seemed to keep them from browning.

Overall, I felt like this whole recipe needed a little more oomph. There's not nearly enough heat or acidity to the greens. The garlicky pork is nice, but I felt it wanted some brown sugar and maybe some cayenne. (Or maybe just a whole mess more garlic and oregano and a little more orange juice.)

I'd tinker with it some more; the pork did come out nicely. But it was underwhelming.