Sheet Pan Supper Country Style Pork Ribs

  • 3-4 lbs. Country Style Pork Ribs (approximately 3 Ribs)
  • 2 small sprigs rosemary
  • 3 sprigs thyme
  • 2 cups radishes, ends removed (or butternut squash diced)
  • 2 cups turnips quartered (or potatoes quartered)
  • 2 cups brussel sprouts whole or halved
  • 1 teaspoon coriander
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4-1/3 cup olive oil
  • 8 tablespoons butter, cold

Heat oven 425 degrees F.  Line a sheet with parchment paper or foil; set aside.

Lay the meat in the center of the pan.  In a small bowl or cup, mix coriander, garlic salt, salt, and black pepper together.  Sprinkle teaspoon over the prepared meat.  Scatter sprigs of herbs on the top of the meat.

In a large bowl, toss the turnips and radishes with a tablespoon or two of olive oil and salt and pepper.  Spread them on one end of the sheet pan.  Sprinkle with seasoning mixture.

Using the same bowl as the other vegetables, toss the brussel sprouts with a tablespoon or two of olive oil.  Spread them on the opposite side of the meat.

Place in the oven and roast for 45 minutes.  Turning the meat once and turning the vegetables a couple of time.

Remove the pan and place a tablespoon of the butter over the brussel sprouts and toss together.  Do the same with the radishes and turnips.  Remove the sprigs of herbs and place the remaining butter in various places on the meat.  Let the meat rest 15 minutes before cutting.

Cut the meat and serve the vegetables and add more seasoning to taste.