4.9 from 141 votes
Green Salsa Pork Ribs with Baked Vegetables
Green Salsa Pork Ribs with Baked Vegetables feature tender pork ribs slow-baked until soft, then browned and topped with an herb-rich green salsa made from parsley, thyme, rosemary, basil, lemon, and olive oil. The accompanying baked root vegetables—beet, carrot, and parsnip—are cooked with butter for warmth and creaminess. This dish balances savory, herbal, and earthy flavors across tender meat and vegetables.
Prep Time
10 mins
Cook Time
2 hrs 10 mins
Total Time
2 hrs 20 mins
Servings:
2
portions
Course:
Main Course
Cuisine:
Mexican
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.
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