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Coffee Rubbed Baby Back Ribs with Parsnips

Both the pork ribs and the parsnips benefit from a long slow roast in the oven making for a delicious, one-pan dinner.

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2 oz coffee spice rub
2-3 lbs baby back ribs
3 lbs parsnips, peeled and cut into chunks
1/4 cup heavy cream or olive oil


  1. Heat oven to 300F
  2. Rub the baby back ribs all over with the coffee spice rub
  3. Toss the parsnips with a glug of oil (olive or neutral) and big pinch of salt then lay out on a baking sheet or roasting pan
  4. Lay the rubbed ribs on top of the parsnips and slow roast until the ribs are fall apart tender (60-90 minutes)
  5. Remove the pan from the oven and transfer the ribs to a platter to rest
  6. Transfer the parsnips to a bowl and add 1/4 cup of water to the roasting pan to scrape up any browned bits
  7. Add the juices from the pan to the parsnip bowl along and mash with a spoon
  8. Taste and adjust the seasoning adding the olive oil or heavy cream if desired
  9. Serve the parsnip mash with the ribs and a big salad