Herb Crusted Ribs with Orange Sauce

I had this great package of ribs in my freezer that I wanted to use but it was to cold to grill or Bar B Q. I wanted something that was warm and cozy and said winter time treat. What better place to gather a winter time flavor than our garden. I gathered some turnips and greens, pearl winter onions, rosemary, and thyme, then stopped by the barn and grabbed some sweet potatoes from the cold storage bin;  and then I headed for the kitchen. These ribs turned out so good we will be having them over and over again. "Honey Bunny" already wants to know when they will be on the menu again.  I roasted the herb crusted  ribs with sweet potatoes and pearl onions from our garden, then served it on a bed of fresh  garden turnips and greens with a great orange sauce.

Herb Crusted Ribs with Orange Sauce

Herb Coated Ribs with Orange Sauce
Roasted Orange Sweet Potatoes and Onions

Miz Helen's Kitchen

For The Ribs

6 Country Style Pork Ribs

1 tablespoon Extra Virgin Olive Oil

1 teaspoon salt

1 teaspoon pepper

3/4 cup fresh rosemary chopped fine

1/4 cup fresh thyme chopped 

For The Sauce

2 cups Mandarin Oranges

3/4 cup Mandarin Orange Juice
1/2 cup regular Orange Juice (Navel Orange)

1/4 cup Orange Marmalade

1/4 cup of the fresh Rosemary and Thyme Mix

1/2 teaspoon sea salt

2 tablespoons corn starch

3/4 cup water

For The Sweet Potatoes and Pearl Onions

4 medium sweet potatoes peeled and sliced

12 pearl onions whole

1/2 teaspoon sea salt

1/2 teaspoon pepper

1/2 teaspoon nutmeg
1/4 cup of thyme and rosemary mix

 Method

 Herbs

Chop the herbs and mix well set aside 3/4 cup for the ribs and 1/4 cup for the vegetables and sauce.

Potatoes and Onions

Peel and slice potatoes, clean onions. In a bowl pour in the 3/4 cup  Mandarin Orange Juice and add the sliced sweet potatoes and onions, toss well in the juice.  In another bowl add the herb mix,salt, pepper, and nutmeg that is set aside for the vegetables and sauce.  Add  the wet sweet potatoes and onions toss the potatoes and onions in  the herb mix .  Remove the Sweet Potatoes and the onions from  herb mixture and place on the outside edge of the baking sheet leaving the center for the ribs. Set aside

The Sauce

Pour the remainder of the Mandarin Orange Juice and herb mix into a saucepan adding 1/2 cup of regular orange juice from a navel orange and stir in 1/4 cup Orange Marmalade and the 1/2 teaspoon salt and mix well. Add 2 cups Mandarin Oranges and mix well. Bring to a slow boil over medium heat. Mix the Corn Starch with the water and add to the mix and stir until thicken. Remove from heat and let cool to room temperature.

Ribs

Mix the 1/2 teaspoon salt and 1/2 teaspoon pepper and sprinkle the ribs well on all sides. Sprinkle the ribs with 3/4 cup of the rosemary and thyme mix patting the mix on the ribs. In a hot skillet pour 1 tablespoon Extra Virgin Olive Oil and sear the ribs until light brown. Remove the ribs and place on baking sheet. Drizzle some of the sauce on top of the ribs. Place the uncovered baking sheet in a 350 degree oven and roast 45 to 1 hour until ribs are cooked through . Serve with the sauce on the side.

Turnips and Greens
Turnips and Greens (Link)

Chop The Herbs

Sear The Ribs

The Sauce

Roast The Ribs and Veggies

 Sauce On The Side and Enjoy!

I am so happy that you stopped by to have dinner with us this evening and sure hope you enjoyed these ribs. We always enjoy spending time with you so be sure and come back soon! You can always stop by on Thursday for Full Plate Thursday.

Peace and Joy

Miz Helen
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