Pork Ribs with Vegetables - Master Cookbook Recipe # 501

Name: Pork Ribs with Vegetables - Master Cookbook Recipe # 501
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Cuisine: Southern
Ingredients: 2 lbs. Country-style boneless pork ribs; 4-5 Red potatoes (quartered); 3 Carrots (peeled and cut into chunks); 2 stalks Celery (cut into chunks); 4 Green onions (chopped); 4 cloves Garlic (pressed or smashed); 2 cups Water (mixed with 1 tsp beef bouillon granules); Herbs: 1 tsp fresh rosemary, 1 tsp fresh thyme, 1 tsp fresh basil (or double amounts if using dried); Kosher salt & black pepper to taste

This Pork Ribs with Vegetables recipe is the epitome of a "one-pot wonder." By searing country-style boneless ribs and then slow-simmering them with hearty root vegetables and a bouquet of fresh herbs, you create a dish where the meat is tender and the vegetables are infused with rich, savory broth. It’s a wholesome, complete meal that fills the kitchen with a wonderful aroma and brings everyone to the table.

This is recipe #501 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr 30 min Total time: 1 hr 50 min

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Ingredients

2 lbs. Country-style boneless pork ribs
4-5 Red potatoes (quartered)
3 Carrots (peeled and cut into chunks)
2 stalks Celery (cut into chunks)
4 Green onions (chopped)
4 cloves Garlic (pressed or smashed)
2 cups Water (mixed with 1 tsp beef bouillon granules)
Herbs: 1 tsp fresh rosemary, 1 tsp fresh thyme, 1 tsp fresh basil (or double amounts if using dried)
Kosher salt & black pepper to taste

Instructions

Season and Brown: Generously season your pork ribs with kosher salt and black pepper. In a large braiser or skillet with a lid, brown the ribs on all sides over medium-high heat until they have a beautiful deep sear.
Aromatics and Herbs: Once browned, add 1/2 cup of your bouillon water to the pan. Stir in the garlic, green onions, rosemary, thyme, and basil. Let this simmer for about 10 minutes to let the flavors start to meld.
Add Vegetables: Arrange the carrots, celery, and potatoes around the ribs in the pan.
Slow Simmer: Pour in the remaining bouillon water. Cover tightly with a lid and reduce the heat to low.
Cook until Tender: Simmer until the ribs are fork-tender and the potatoes are soft.

Notes

Tammy’s Tips: If you’re using dried herbs instead of fresh, I always recommend crushing them briefly in a spice mill or heating them in the pan for a second before adding the liquid; it really wakes up those oils and gives you a much better flavor! Country-style ribs are just perfect for this because they have enough fat to stay juicy during the simmer. This is a "set it and forget it" kind of meal that tastes even better the next day!