Pork Ribs with Roasted Vegetables and Cherry Sauce

1Preparation 1. Preheat the oven to 375°F (190°C).

2Season the pork ribs (2 lbs) with salt and pepper. Set aside.

3In a saucepan, combine cherries (1 cup), red wine (½ cup), balsamic vinegar (¼ cup), honey (2 tablespoons), thyme, salt, and pepper. Bring to a simmer over medium heat and cook for 10-15 minutes until the cherries (1 cup) are soft. Remove from heat and blend until smooth. Set aside for the cherry sauce.

4Toss the potatoes (5), onions (2), broccoli (1 head), corn, and carrots (2) with olive oil, salt, and pepper in a large roasting pan.

5Arrange the seasoned pork ribs (2 lbs) on top of the vegetables in the roasting pan.

6Cooking 1. Roast the pork ribs (2 lbs) and vegetables in the preheated oven for 1.5 to 2 hours, or until the ribs are tender and the vegetables are golden brown.

7Assembling 1. Once the pork ribs (2 lbs) are cooked, remove them from the oven and let them rest for a few minutes.

82. Serve the pork ribs (2 lbs) with the roasted vegetables on a large platter.

93. Drizzle the cherry sauce over the ribs or serve it on the side for dipping.

104. Garnish with fresh thyme leaves (1 teaspoon) before serving.