Oven Roasted Pork Ribs with Root Vegetables

Posted by Stephanie Meyer on Oct 24, 2010 at 6:23am

I’m making these today at the Minneapolis Farmers Market – come out and visit! The demonstration is at 10:30 a.m., rain or shine. In fact, because it will be raining, we’ll be next to Blue Gentian Farm’s stall, under red roof #3. Handy, since I’ll be preparing a big ol’ rack of Blue Gentian Farm pork ribs! (Update: We lucked out with no rain so the demonstration was in the usual spot. Thank you to Brenda Score of the beautiful blog A Farm Girl’s Dabble for stopping by! And thank you to the market’s Sandy Hill and Emily Noble for making the demonstration so fun and easy!)

The weather stinks (although I am not complaining after our lovely fall), which just happens to make today a perfect day for this dish – slow roasted ribs, falling-off-the-bone tender, a little sweet, a little spicy, next to crusty root vegetables.

I’ll post the recipe when I get home…rushing…typical. I hope to see you! (Update: Recipe posted!)

Oven Roasted Pork Ribs with Root Vegetables
Serves 4
Minneapolis Farmers Market Demonstration, October 24, 2010

1 Tbsp. each chipotle chili powder, salt, garlic powder, oregano, dried sage
2 Tbsp. brown sugar
4-5 lbs. pork back ribs (ribs pictured are from Blue Gentian Farm)
2 parsnips, peeled and cut into 1-inch pieces
2 small turnips, peeled and cut into 1-inch pieces
2 small carrots, peeled and cut into 1-inch pieces
4 new potatoes, cut into 1-inch pieces
1 medium onion, peeled and cut into 1-inch pieces
4 cloves garlic, peeled and chopped
1 Tbsp. fresh thyme leaves
1 Tbsp. chopped fresh sage leaves
2 Tbsp. olive oil
Kosher salt
freshly ground black pepper

3 Tbsp. Dijon mustard
3 Tbsp. honey
3 Tbsp. soy sauce

At least four hours before you plan to eat, preheat oven to 275° F.  Set out a rimmed baking sheet.

In a small bowl, stir together the chili powder, salt, garlic, powder, oregano, sage, and brown sugar. Rub mixture generously into all sides of the ribs. Lay rib rack on the baking sheet in one flat layer. Cover pan tightly with foil. (Can be done one day ahead; chill ribs, bring to room temperature before proceeding.)

Bake ribs for 2 hours. A few minutes before the 2-hour mark, place vegetables and chopped herbs in a large bowl. Drizzle with the olive oil, sprinkle generously with Kosher salt, and toss. In a small bowl, stir together the honey, mustard, and soy sauce.

Take ribs from the oven (leave oven on) and gently remove the foil (reserving foil). Scatter vegetables around the ribs, brush the ribs with the honey mustard glaze, and replace the foil covering. Return pan to the oven and bake for another hour or until vegetables are fork-tender and meat pulls easily away from the bone.

Transfer ribs to a cutting board and cover with foil, leaving the vegetables in the pan. Increase oven heat to 400° F. Stir the vegetables around a bit in the pan drippings and return the pan to the oven, uncovered. Roast vegetables until browned in spots, about 15 minutes. Remove from the oven and season to taste with salt and pepper.

Slice the ribs between the bones and serve with roasted vegetables.


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Older Comments

  1. By Susan Berkson on October 24, 2010 at 3:21PM

    Even the pictures are delicious.

  2. By Brenda @ a farmgirl’s dabbles on October 24, 2010 at 12:48PM

    It was so lovely to meet you! I was kinda trying to talk myself out of going after checking out the weather this morning. But I'm so glad we came! You did a great job, and the ribs and roasted veggies were sublime. Can't wait to make this meal. Those sample cups were such a tease!