Pork Ribs with Turnips
Ingredients
6
servings
- 3 lbs lean pork short ribs
- 6 cups peeled and sliced turnips
- 1/2 large onion, chopped
- 1/2 - 1 cup water for smothering the pork
- 1/2 cup water for turnip
- Salt and red pepper to taste for the pork
- Salt and black pepper to taste for the turnips
- 1 tsp sugar
Step-by-Step Instructions
- Season the ribs with salt and red pepper. In a medium sauce pan, brown the ribs in a small amount of oil over medium-high heat, about 5 minutes per side. Cook until almost tender, adding small amounts of water each time the ribs start to sizzle (this is called smothering in Cajun lingo). This will take about 45 minutes to 1 hour.
- Season the turnips with salt, black pepper and the sugar. Add the turnips, chopped onion and 1/2 cup water to the pork ribs. Continue cooking over medium heat, stirring occasionally until the turnips are tender, about 30 minutes. Serve with cooked rice or eat as is.
Common Problems and Solutions
Q: Why are my ribs tough?
A: Make sure to brown them properly first, then cook low and slow with the smothering technique. Adding small amounts of water each time they start to sizzle keeps them moist and tender. They need at least 45 minutes to 1 hour before adding the turnips.
Q: Can I use a different cut of pork?
A: Yes, pork chops or country-style ribs work well too. Adjust cooking time based on the cut - boneless pieces will cook faster than bone-in ribs.
Tips and Techniques
The sugar added to the turnips helps balance their natural bitterness. Don’t skip this step. You can prep the turnips while the ribs are smothering to save time.
Ingredient Substitutions
- pork short ribs: pork chops, country-style ribs, or even chicken thighs
- turnips: rutabagas or a mix of turnips and potatoes
Equipment Needed
- Medium sauce pan with lid
- Cutting board and knife
Historical Context
Turnips have been a staple vegetable in Cajun country for generations, often paired with pork in hearty one-pot meals that fed large families economically.
