Glazed pork ribs with roasted turnips
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 100 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 21 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Pork ribs estimated meat; buy 1.5 kg bone-in 900 g
- Turnip peeled 600 g
- Honey 45 g
- Soy sauce 40 g
- Vinegar 30 g
- Extra virgin olive oil 15 g glaze and 20 g turnips 35 g
- Thyme 1 g
- Water 1 litre for cooker, not all broth is served 1000 g
- Parsley 3 g
- Salt only turnips if needed 1 g
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Method
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Cut the ribs into four portions and place in the pressure cooker with 1 litre water. Respect the manufacturer’s fill and liquid limits. Cook for 20–25 minutes from reaching pressure and allow to release naturally. Check that the meat is tender, then drain.
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Preheat the oven to 200°C. Cut the turnips into 1.5 cm half-moons. Toss with 20 g oil, the thyme and a pinch of salt. Spread on a tray and roast for 30–35 minutes, turning halfway, until tender.
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Mix the honey, soy sauce, vinegar and remaining 15 g oil. Pat the ribs dry, place in another dish and brush with half the mixture. Roast for 10 minutes, turn, brush with the rest and continue for 8–10 minutes, watching the colour.
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Rest the ribs for 5 minutes. Serve with the roasted turnips and parsley. Cool and refrigerate the cooker broth for another use.
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