Braised Pork Ribs with Parsnip Apple Mash screams autumn, but you could enjoy it any time of year because these flavors are best friends.
Pork and apples are a match made in culinary heaven. Throw a few more veggies in there, and you’ve got a satisfying, comforting, healthy meal. This dish screams Fall, without being pumpkin spice – not that there is anything wrong with all things pumpkin spice! Bonus points for this recipe: the cut of meat used is less expensive than others, most of it is done in the crock pot, and leftovers are just as good as the original. 😀
It can be a challenge on the AIP not to get in a rut with vegetables. When I first started on this journey, I got reeeeeaaaaaallly bored of sweet potatoes. (Can I get an amen?) But getting diverse vegetables in us is one of the keys to healing. Hence the parsnips. If you’ve never tried them before, they taste somewhat like carrots, and pair well with apples. Give ‘em a try!
Today, fall has come to the south, and I am doing my happy dance. 🍂🍁🍂 Join me! HAPPY FALL!!!
💗,
Wendi
Braised Pork Ribs w/Apple Parsnip Mash
Course: MainCuisine: AIP, PaleoDifficulty: Easy4
servings20
minutes5
hoursBraised Pork Ribs with Parsnip Apple Mash screams autumn, but you could enjoy it any time of year because these flavors are best friends. Recipe includes instructions for slow cooker or pressure cooker.
Ingredients
For the ribs:
2 T. coconut oil
1 yellow onion, sliced
1 T. cassava flour
1 T. onion powder
1/2 T. garlic powder
1 t. sea salt
1 t. ground sage
1 lb. boneless country style pork ribs
salt for sprinkling
2 T. apple cider vinegar
For the mash:
2 C. parsnips, peeled and chopped
1 C. apples, peeled and chopped
1/4 t. sea salt
1/4 t. garlic powder
1 T. coconut milk
1 T. coconut oil
Directions
- Place coconut oil in a large skillet. Place onions in the bottom of a slow cooker.
- In a shallow bowl, mix together flour, onion powder, garlic powder, 1 teaspoon salt, and sage. Set aside.
- Heat the large skillet to almost high. Sprinkle ribs with salt. Brown them on all sides.
- Using tongs, remove ribs one at a time, dredging them in the flour mixture, then placing them on the bed of onions in the crock pot. Once all the ribs are in the pot, drizzle the vinegar over all.
- Cover, and cook on low for five hours, or until meat is fork tender. (Alternately, for pressure cooker, add 2 T. of broth. Then cook at 12.0 psi for 40 minutes, natural steam release. So good and so easy!)
- In a large saucepan, boil the parsnips and apples together until they are tender. Drain.
- Mash them (as you would for mashed potatoes) with the rest of the mash ingredients. It will not be as creamy as mashed potatoes. Just smooshed.
- Put a shmear (that’s a culinary term, right?) of the mash on the plate. Top with pork. Garnish with some of the onions from the bottom of the crock pot. Some sautéed greens, or a salad would be lovely next to this. Enjoy! 😋
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This looks so good and satisfying! Are you familiar with the Instant Pot? I wonder if this could be pressure-cooked. It also has a slow cook function, but I’ve never used it because I don’t know if it slow cooks the same as other slow cookers.
Hi, Karen! I figured that this could be pressure cooked, but it would need more liquid. I don’t have an Instant Pot, but I have something similar, a Breville. The slow cook function works beautifully, probably because it gets such a good seal. If you try it in the Instant Pot, add liquid (broth?), and let me know how it goes! Cheers! Wendi
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