Heat a non-stick frying pan. Brown the pork ribs on both sides to sear. Note that if you’re not using a non-stick pan, you may have to use a little oil. Brown the pork in batches, if necessary. As each piece browns, transfer to a wide baking dish which can hold all the pork pieces in one layer. Add the celery, leeks and carrot. Pour in the broth. Sprinkle some salt and pepper. Cover the baking dish tightly with foil and bake in a preheated 325F oven, at the center of the middle rack, for 45 minutes.
When the pork has been in the oven for 30 minutes, prepare the roasted vegetables. Dice the potatoes, carrots and eggplants. Place in a bowl. Pour in the olive oil. Add the parsley, salt and pepper. Toss to coast each piece of vegetable with oil and to distribute the seasonings evenly. Spread on a pan (line it with baking paper to make sure that nothing sticks during cooking) in a single layer.
Take the pork out of the oven and peel off the foil. Return the pork to the oven but position it on a lower rack. Place the tray with the vegetables on an upper rack. Turn up the heat to 350F and cook everything for 20 to 30 minutes or until the vegetables are done.
Lift the pork to a plate and keep warm. Tip the roasted vegetables to a bowl and keep warm.
Strain the pork juices. If you have less than a cup, add more broth to make about two cups. Pour about a quarter cup into a small bowl. Heat the rest in a pan. Dissolve the flour in the broth in the bowl. Add to the pan, stirring. Add more salt or pepper, or both, if needed. When the mixture boils, turn down the heat to medium and boil gently for about five minutes to completely cook the flour (otherwise, the gravy will leave a powdery sensation in the mouth). Turn off the heat. Stir in the butter.
To serve, place a piece of pork on a plate. Add the vegetables on one side. Drizzle with gravy.
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