Cheesy Pork Rib Tray Bake with Roasted Vegetables recipe

Name: Cheesy Pork Rib Tray Bake with Roasted Vegetables
Total time: 95 min
Yield: 4 servings
Cuisine: British
Ingredients: 1.2 kg Pork Rib Racks; 300g Carrots; 200g Celery; 1 large Red Onion; 1 large Red Pepper; 150g Cheese; 1 tsp Salt; 1 tsp Black Pepper; 150ml Water

Sticky pork rib racks are roasted with sweet carrots, celery, red onion and red pepper, then finished with melted cheese for a comforting tray bake. The result is rich, savoury and hearty, with plenty of flavour from the vegetables and pan juices.

95 min · Medium · British Jump to method

Cheesy Pork Rib Tray Bake with Roasted Vegetables

Ingredients

4 servings

1.2 kg Pork Rib Racks
300g Carrots
200g Celery
1 large Red Onion
1 large Red Pepper
150g Cheese
1 tsp Salt
1 tsp Black Pepper
150ml Water

Nutrition	Per serving
Calories	616 kcal
Protein	48 g
Carbohydrates	14 g
Fat	40 g
Saturated fat	15 g
Fibre	3.8 g
Sugar	7.2 g
Sodium	900 mg

Why this works

A protein-rich, energy-dense tray bake with a high fat and saturated fat content, plus some vegetable micronutrients.

High protein from pork. Pork rib racks provide a substantial amount of complete protein, supporting muscle maintenance and satiety.

Micronutrients from vegetables. Carrots, red pepper, onion and celery contribute vitamin C, beta-carotene, folate and potassium, although portions are modest relative to the meat.

Higher sodium and saturated fat. Added salt, cheese and pork ribs make this dish relatively high in sodium, saturated fat and overall energy.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Peel and cut the carrots into chunks. Slice the celery, red onion and red pepper into even pieces.
Place the pork rib racks in a large roasting tray and arrange the prepared vegetables around them. Season well with salt and black pepper.
Pour a little water into the base of the tray to help create steam and keep the vegetables juicy during roasting.
Cover the tray tightly with foil and roast for 55 minutes.
Remove the foil, scatter the cheese over the vegetables and pork, then return to the oven for 20–25 minutes until the ribs are tender, browned and the cheese is melted and bubbling.
Rest for 5 minutes before serving, spooning the roasted vegetables and juices over the pork.

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