Name: Slow Roasted Ribs with Fennel and Olives
Yield: 2-3
Ingredients: 2 Tbsp Sour Lime Seasoning; 2 tsp ground black pepper; 1Tbsp fine sea salt; -; ¼ cup olive oil, divided; 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

I love a one 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.

Slow Roasted Ribs with Fennel and Olives

Author

Helen Park

Servings/Yield

2-3

Image of Slow Roasted Ribs with Fennel and Olives

Ingredients

2 Tbsp Sour Lime Seasoning
2 tsp ground black pepper
1Tbsp fine sea salt
-
¼ cup olive oil, divided
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

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Directions

Preheat oven to 350°F.
Combine the Sour Lime Seasoning, black pepper, and salt to make a seasoning mixture.
In a bowl, toss 2 tablespoons of oil with the potato, fennel, red onion, olives, and half of the seasoning mixture.
Arrange the vegetables into the bottom of an oven safe dish.
Toss the remaining oil with the ribs and remaining seasoning mixture and arrange the ribs evenly over the vegetables.
Bake covered for 1 ½ to 2 hours or until the ribs are nice and tender.