Roasted Sweet Potato and Eggplant Stack with Glazed Ribs

1.Preheat oven to 160°C (325°F). Line a large baking sheet with parchment paper.

2.Prepare the ribs: In a large bowl, toss the pork ribs with 2 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

3.Arrange the seasoned ribs in a single layer on the prepared baking sheet. Roast for 1.5 to 2 hours, or until tender. The meat should be easily pulled from the bone.

4.While the ribs are roasting, prepare the glaze: In a small saucepan, combine apple cider vinegar, honey, soy sauce, Worcestershire sauce, and Dijon mustard. Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Set aside.

5.Increase oven temperature to 200°C (390°F). Line two large baking sheets with parchment paper.

6.Prepare the vegetables: In a large bowl, toss the sweet potato, eggplant, and pumpkin slices with 3 tbsp olive oil, dried oregano, dried thyme, salt, and pepper until evenly coated.

7.Arrange the vegetable slices in a single layer on the prepared baking sheets. Roast for 25-35 minutes, flipping halfway through, until tender and lightly caramelized.

8.Once the ribs are tender, brush them generously with the prepared glaze. Return to the oven for another 10-15 minutes, or until the glaze is sticky and caramelized, turning once.

9.To assemble, create individual stacks on serving plates by layering roasted sweet potato, eggplant, and pumpkin slices. Top each stack with 2-3 glazed ribs.

10.Garnish with fresh chopped parsley and serve immediately.