Slow Roasted Ribs with Fennel and Olives

Slow Roasted Ribs with Fennel and Olives

by: Helen Park

I love a 1 pan meal and I love baby back ribs. This is another great set it and forget it meal that works well in an oven safe pan as well as a slow cooker.

Serves: 2-3

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Ingredients

• 2 Tbsp Sour Lime Seasoning

• 2 tsp ground black pepper

• 1Tbsp fine sea salt Glass Jar ∙ $12 Refill Bag ∙ $9

• ¼ cup olive oil, divided 2L Can ∙ $50 750ml Bottle ∙ $25 100ml Bottle ∙ $8

• 1 pound Yukon gold potato, cut into 1” wedges

• 1 bulb fennel, cut into 12 wedges

• 1 red onion, cut into 8 wedges and separated

• 1 cup pitted olives

• 2 pounds of baby back ribs, cut into individual ribs

• 2 Tbsp cilantro leaves

Directions

1. Preheat oven to 350°F.

2. Combine the Sour Lime Seasoning, black pepper, and salt to make a seasoning mixture.

3. In a bowl, toss 2 tablespoons of oil with the potato, fennel, red onion, olives, and half of the seasoning mixture.

4. Arrange the vegetables into the bottom of an oven safe dish.

5. Toss the remaining oil with the ribs and remaining seasoning mixture and arrange the ribs evenly over the vegetables.

6. Bake covered for 1 ½ to 2 hours or until the ribs are nice and tender.

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