Pork and turnips are a very popular combination in Cajun culture. In fact, turnips work very well with beef, wild game and chicken. It is so low-carb friendly, you could have it every day.
Season the ribs with salt and red pepper. In a medium sauce pan, brown the ribs in a small amount of oil. Cook until almost tender, adding small amounts of water each time the ribs start to sizzle (this is called smothering in Cajun lingo).
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. Serve with cooked rice or eat as is.
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