Roasted Boneless Country Style Ribs with Vegetables

This is a unique recipe I found on my favorite Supermarket, Wegman’s, website.  It’s very easy to prepare, and their boneless ribs are fairly lean, or you can substitute the ribs for a leaner pork tenderloin.  When I first decided to make this, I thought the combination of vegetables was an interesting mix, but I love Brussels sprouts, so I tried it. The mixture of the sweetness from the yams and the slightly bitter taste from the Brussels sprouts is a nice contrast. The recipe says that it takes 15 minutes active time and total of 50 minutes, from start to finish, which is fairly accurate, and pretty fast to have a full dinner on the table. Here is the store’s recipe for Country Ribs with Vegetables.  I don’t use the packaged Brussels sprouts I buy them in bulk, and also use Yukon gold potatoes rather than the fingerling. I also tried this once with the chimichurri sauce, as they suggest, and  thought it tasted better without it. Wegman’s has a product called, basting oil, which is a combination of olive oil and grapeseed oil with herbs in it.  You can substitute the basting oil for olive oil and/or or grapeseed oil, with a pinch of garlic and basil.

Roasted Boneless Country Style Ribs with Vegetables
  • 1 lb yams, peeled and diced
  • 1 lb of yukon gold potatoes peeled and diced
  • 1 lb of Brussels sprouts, cut in half
  • 1 lb to 1½ lbs boneless ribs or pork tenderloin
  • 1 Tbsp Olive Oil
  1. Preheat oven to 450
  2. Combine vegetables in bowl and toss with basting oil, set aside
  3. Heat 1 Tbsp olive oil in skillett
  4. Dust meat with pan searing flour (Wondra works well too)
  5. Sear meat on each side about 2 minutes
  6. Remove from pan, and add vegetables, cook for about 2 minutes
  7. Place vegetables on oven and roast for 10 minutes
  8. Add meat to top of vegetables and roast for about 25 minutes,or until meat reaches at least 145 degrees
  9. Let sit 10 mintues before serving



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