Medium

Glazed pork ribs with roasted turnips

Name: Glazed pork ribs with roasted turnips
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 900 g Pork ribs (estimated meat; buy 1.5 kg bone-in); 600 g Turnip (peeled); 45 g Honey; 40 g Soy sauce; 30 g Vinegar; 35 g Extra virgin olive oil (15 g glaze and 20 g turnips); 1 g Thyme; 1000 g Water (1 litre for cooker, not all broth is served); 3 g Parsley; 1 g Salt (only turnips if needed)

Total time1 h 40 min Preparation and possible waiting 20 min · Cooking 1 h 20 min

Preparation and possible waiting: 20 min · Cooking: 1 h 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Soya: Ingredient to check: Soy sauce. Sulphites: check label: Ingredient to check: Vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Soy sauce.

Rating Not yet rated

Pressure-cooked ribs browned with honey, soy and vinegar, alongside thyme-roasted turnips.

Jump to steps

20 minpreparation and possible waiting

1 h 20 mincooking

4servings

3.136 kcalwhole recipe

784 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 40 min Preparation and possible waiting 20 min · Cooking 1 h 20 min

Preparation and possible waiting: 20 min · Cooking: 1 h 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeFish-freeShellfish-freeSesame-free

Dish type

Main course

Meal

Lunch

Preparation

BoilingBakingPressure cooking

Appliances

Pressure cookerOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

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.
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.
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.
Rest the ribs for 5 minutes. Serve with the roasted turnips and parsley. Cool and refrigerate the cooker broth for another use.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.