arrow-down icon arrow-left icon arrow-right-thin icon arrow-right icon calendar icon circle-plus icon cross icon facebook foodicons icon Stroke 1 Granor Farm granor-farm icon hamburger icon instagram icon linkedin mail icon print icon search icon spinner icon stamps stamps stamps stamps stamps tick icon twitter youtube

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.

Print this page

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

  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