5 tablespoons olive oil
6 pounds boneless pork ribs
6 carrots, grated
1 1/2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon ground black pepper
2 teaspoons dry dry Italian seasoning
1 teaspoon paprika
2 tablespoons sliced lemon zest
2 teaspoons salt
Heat olive oil in large skillet over medium heat. When oil begins to boil, remove ribs and place on the skillet. Cook until evenly browned. Remove ribs from skillet and place on pan with pan with lid on. Remove heat from pan and allow brown as desired.
While ribs are still cooking, put carrots, celery, and salt in skillet over medium heat. Cook and stir briefly, until tender. Place tray onto foil.
Place tomato mixture in skillet over medium heat. Flavor with paprika, lemon zest, salt, and parsley. Pour over ribs and vegetables in pot; cover. Let cooking time reach desired medium length.
Whisk together olive oil, carrots, celery and salt and mix evenly. Place
It was overcooked a little but tastes great. This is great to start thinking of ways to improve on an everyday veggie.