Fresh, fast and frugal!

Tuesday, November 11, 2014

Braised Boneless Pork Ribs with Sauteed Carrot and Parsnip

price per serving was just $2.00

This is so so yummy, inexpensive and easy it is almost hard believe. But, I tell you true. This week, Jewel was having an incredible Pork sale; buy one get one free. And, then I saw this package of scrumptious boneless pork ribs for $1.92 (four thick cuts). So, I bought the ribs and two gorgeous pork roasts for less than $12.00. Enough meat to feed 10 people.

I also bought a large carrot and one large parsnip or white carrot (each single was .79 cents). I like to buy the singles and not the dozen in a plastic bag simply because the singles 'carrot/parsnip' are fresher.

Take from the pantry list:
Coconut Oil
Olive Oil
Sea Salt
Garlic Powder
Balsamic Vinegar
Crushed Coriander
Red Pepper Flakes
Dried Herb Seasoning

Heat the oven to F375. Grab a glass dish and drizzle the olive oil and balsamic vinegar.  Season your pork using all the recommended above (to taste but I tend to be generous with the garlic and coriander) and lay in the glass dish. Once the oven is hot, place uncovered inside and let the art of cooking begin. After 10 min. open the oven and turn the ribs over and close for another 10 min. Once that time has passed, turn off the oven and let the pork rest inside while you prepare the veggies. You can cover the ribs with foil to retain juices.
Peel and slice length wise your carrot and parsnip. Take out your covered skillet. Turn on the burner, a low flame.  Melt  3tbs of coconut oil and olive oil.  To the melted oils, add a tsp of garlic powder, red pepper flakes, and dried herb seasoning and a pinch of salt.
Saute your veggies until tender. Finally, grab a nice large white platter and remove from the oven the pork ribs, pour any drippings over them and then place bundles of veggies on the sides. Presto, incredible and incredibly delicious. Parsnips are nutty and sweet, amazing taste! On Friday, I will prepare Tagliatelle
with white sauces and grated parsnips.

No comments:

Post a Comment