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