Green Salsa Pork Ribs with Baked Vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
2 hrs 20 mins
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Servings
2 portions
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Course
Main Course
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Cuisine
Mexican
Green Salsa Pork Ribs with Baked Vegetables
Description
This recipe prepares pork ribs seasoned with salt and pepper, wrapped tightly, and baked slowly with a bit of water to retain moisture and tenderness. After two hours of gentle baking, the ribs develop softness ideal for finishing with high heat to brown and crisp the exterior. Separately, root vegetables including red beet, carrots, and parsnips are peeled, chunky cut, lightly seasoned, and baked with butter until tender and slightly caramelized.
The green salsa consists of finely chopped fresh herbs—parsley, thyme, rosemary, and basil—blended with lemon zest and juice, plus olive oil, salt, and pepper. This bright sauce complements the rich pork by delivering fresh acidity and herbal aroma. The finished ribs are coated in salsa, pairing well with the buttery, sweet roasted vegetables for a complete meal showcasing slow cooking and fresh herb flavors.
Ingredients
- 600 g pork ribs
- salt
- black pepper
- 1 bunch of parsley green
- 3 prigs of thyme
- 1 prig of rosemary
- 10 basil leaves
- 1 lemon
- 30 ml olive oil
- 1 red beet
- 2 carrot
- 2 parsnip
- 50 g butter
Instructions
- Remove the back silver skin from the ribs and season with salt and pepper. Wrap in baking paper and cover with aluminum foil.
- Put the ribs in a tray with a little water and bake in a pre-heated oven for 2 hours at 180°C (355 °F).
- Peel the vegetables and cut into large pieces. Place in a heat-resistant pan with butter, salt, and pepper. Bake in the oven for about 45 minutes.
- For the salsa, wash the greens and chop finely. Add lemon zest and lemon juice, olive oil, salt, and pepper.
- Before serving, remove the ribs from the foil and let them brown in the oven for another 5-10 minutes. After taking them out, cover with the green salsa sauce.
Notes
User Reviews
Overall Rating
4.9
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