This month we will explore oregano’s potential to enhance human health while at the same time tasting a sampling of delicious recipes that make use of it.
Oregano is an excellent source of antioxidants including carvacrol, thymol, and rosmarinic acid.
Thymol is known for its antimicrobial, antifungal, and antibacterial properties. It is also studied for its antiinflammatory and anti-tumor activity, and was used in the past to treat hookworm.
The recipe below was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
People who love to eat are always the best people. – Julia Child
Ingredients
- 2 racks pork ribs, 3 pounds each
- Flavoring Paste
- 2 Tbsp minced garlic
- 2 Tbsp ground cumin
- 2 Tbsp quality chile powder
- 2 Tbsp dark brown sugar
- 3 Tbsp coarse salt
- 3 Tbsp freshly cracked pepper
- ¼ cup roughly chopped fresh oregano
- 6 Tbsp freshly squeezed orange juice
- 2 Tbsp freshly squeezed lime juice
- 4 dashes hot pepper sauce (e.g., Tabasco), or to taste
- 2 Tbsp olive oil
- Sauce
- ⅓ cup molasses
- ½ cup ketchup (Homade brand chile sauce is good)
- ¼ cup freshly squeezed lime juice
- 2 Tbsp ground cumin
- ½ cup roughly chopped fresh cilantro
- 1 to 3 Tbsp minced fresh chile peppers of your choice, depending on how much heat you like—Anaheim (500 to 2500 Scoville heat units ([SHU]), poblano (1000 to 1500 SHU), jalapeño (2500 to 8000 SHU), Fresno (2500 to 10,000 SHU), serrano (8000 to 22,000 SHU)
Instructions
- Preheat oven to 200°F.
- In a food processor fitted with the steel blade or in a blender, combine the flavoring paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow roast for 3 hours, or until red juice appears when you poke the meat with a fork and the meat is tender and pulls easily from the bone. Remove the ribs from the oven. At this point, the ribs may be broiled or grilled or be refrigerated, covered, for up to 2 days.
- While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.
- If broiling, heat broiler to high. Place rack 3 inches from broiler. Place the ribs on a clean baking sheet. You want the ribs to have a light crust on the surface, and depending on your broiler, this will take 3 to 5 minutes per side. Brush the ribs with the sauce during the last 30 seconds under the broiler.
- If grilling, cook on both sides on a charcoal or gas grill until a light crust forms on the surface. Brush the ribs with the sauce during the last 30 seconds of grilling.
- Cut the ribs apart between the bones and serve with the remaining sauce on the side.
Notes
From Chris Schlesinger and John Willoughby, How to Cook Meat (2002)