Country Pork ribs w/fall veggies
This is a warm hearty fall dish that's great for a cold night, and even better reheated the next day. We love it, it's become a regular dish in our home.
Yield: 6 Ready in 3 hours, 30 minutes
4 people trying soon
|2 lbsBoneless country pork ribs; (up to 2.5 lbs)|
|1 lg cansweet potatoes; (or 2-3 lg fresh) peeled and lg cubed|
|2 yellow squash; and/or zucchini thick sliced|
|1 slice; rings|
|1 Baby carrots|
|1 lgpotatoes; (up to 2) lg cubed|
|3/4 cupCherry preserves or cherry butter|
|Honey; to your liking approx 1-2 tbsp|
|1/4 cupOR 1/3 Cider vinegar|
|1 cupBroth chicken or pork|
|1 1/2 tspThyme dried|
Country Pork ribs w/fall veggies Preparation
Saute pork to brown on all sides season with s p garlic
Brown pork in small amount of olive oil.
Place pork and all veggies in lg roasting pan.
In sauce pot heat cherry preserves, honey, cider vinager,broth and spices to blend
Pour over pork and veggies and tightly cover with foil or lid bake low and slow
300 degrees for 3-4 hours depending on veggies . If need be heat to 350 for last hour.
Let sit for 10 mins and serve.
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