Skeleton Ribs with Roasted Root Vegetables
Equipment
- Baking sheet
- Large mixing bowl
- Oven
Ingredients
- 2 racks baby back ribs (about 3 pounds total)
- 4 large carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 2 sweet potatoes, peeled and cubed
- 1 red onion, sliced
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with foil.
- Pat the ribs dry and rub them all over with 2 tablespoons of the olive oil, 1 teaspoon of the salt, the black pepper, paprika, and garlic powder.
- Place the ribs on the baking sheet in a slightly curved shape so they resemble a rib cage.
- In a large bowl, toss the carrots, parsnips, sweet potatoes, and red onion with the remaining 1 tablespoon olive oil and 1 teaspoon salt.
- Spread the vegetables around the ribs on the same baking sheet.
- Roast for 1 hour and 15 minutes, or until the ribs are tender and the vegetables are browned at the edges.
- Remove from the oven and let rest for 5 minutes. Arrange the ribs on a platter to emphasize the skeleton shape and scatter the roasted vegetables around them. Sprinkle with fresh parsley before serving.
Notes
Cut the vegetables into similar sizes so they roast evenly with the ribs. If you want to prep ahead, season the ribs and chop the vegetables the night before, then store them covered in the fridge until you are ready to bake. Leftovers reheat well in a 350-degree oven for 10 minutes.
Course: Main Course
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Oven
Cuisine: American
Equipment: Baking sheet, Large mixing bowl, Oven