California Farm 5 Minute Lunch: Pork Ribs, Potato, Onion, Carrot, Celery Recipe by Hobby Horseman
 Hobby Horseman @HobbyHorseman California, United States Mardi Gras is the last day before Lent. No meat during Lent, and we can keep things frozen, but tasting fresh pork shortribs one last time, with potato, onion, carrot and parsley proved irresistible. Place in cast iron skillet, lid on, low fire, 5 minute prep, simmer an hour, enjoy. Mardi Gras is the last day before Lent. No meat during Lent, and we can keep things frozen, but tasting fresh pork shortribs one last time, with potato, onion, carrot and parsley proved irresistible. Place in cast iron skillet, lid on, low fire, 5 minute prep, simmer an hour, enjoy. California Farm 5 Minute Lunch: Pork Ribs, Potato, Onion, Carrot, Celery Share its first Cooksnap! Mardi Gras is the last day before Lent. No meat during Lent, and we can keep things frozen, but tasting fresh pork shortribs one last time, with potato, onion, carrot and parsley proved irresistible. Place in cast iron skillet, lid on, low fire, 5 minute prep, simmer an hour, enjoy. Mardi Gras is the last day before Lent. No meat during Lent, and we can keep things frozen, but tasting fresh pork shortribs one last time, with potato, onion, carrot and parsley proved irresistible. Place in cast iron skillet, lid on, low fire, 5 minute prep, simmer an hour, enjoy. Ingredients 5 minutes, one hour simmer 2 people 3 pork shortribs, boneless 1 carrot, 1/2” slices 1 red onion, diced 1 Tbs fresh green celery leaves, chopped 1 large russet potato, 1/2” slices 1 pinch Flaked seasalt 1 pinch coarse ground fresh black pepper 1 pinch Granulated garlic 4 Tbs unsalted grass fed butter Equipment: cast iron skillet with lid Cost: pork $2, potato 80 cents, butter 40 cents, carrot, onion, celery 20 cents, lunch $1.70 per person 3 pork shortribs, boneless 1 carrot, 1/2” slices 1 red onion, diced 1 Tbs fresh green celery leaves, chopped 1 large russet potato, 1/2” slices 1 pinch Flaked seasalt 1 pinch coarse ground fresh black pepper 1 pinch Granulated garlic 4 Tbs unsalted grass fed butter Equipment: cast iron skillet with lid Cost: pork $2, potato 80 cents, butter 40 cents, carrot, onion, celery 20 cents, lunch $1.70 per person Cooking Instructions 5 minutes, one hour simmer 1 Melt butter on low flame, add ingredients, lid on, simmer 30 minutes, turn. 2 Simmer other side 30 minutes, lid on. Brown pork another one or two minutes. Serve, enjoy. 1 Melt butter on low flame, add ingredients, lid on, simmer 30 minutes, turn. 1 Melt butter on low flame, add ingredients, lid on, simmer 30 minutes, turn. 2 Simmer other side 30 minutes, lid on. Brown pork another one or two minutes. Serve, enjoy. 2 Simmer other side 30 minutes, lid on. Brown pork another one or two minutes. Serve, enjoy. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 06, 2025 03:10 California, United States I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use. Comments Similar Recipes California Farm St Louis Pork Ribs California Farm St Louis Pork Ribs These ribs along the pork breastbone are flat and meatier than babyback ribs. A St Louis rack of ribs is usually 3 pounds per rack. This way of cutting was developed by butchers in St Louis packing plants. Because they are flat and easy to prepare, restaurants have a special St Louis way to prepare them. Here is the recipe from our local lil steakhouse made with our own farm ingredients. Hobby Horseman 850. California Farm Pork Rib Soup 850. California Farm Pork Rib Soup Using the marrow inside the rib bones as well as the meat on the outside gives a richer flavor soup broth. We cut up the bigger pork ribs, called spare ribs, to chunks for soup, to get the marrow. Smaller ones, called back ribs, go on the barbecue. Apple, pear and ginger give a special flavor to this rich clear broth and the fruit combines well when eaten with the pork meat as a second course. #GlobalApron Hobby Horseman California Farm Classic Pork Fried Rice California Farm Classic Pork Fried Rice Classic recipe, a delicious three component dinner: 2 pounds each of stirfried pork, stirfried vegetables and stirfried rice. Each major ingredient is precooked and then stirfried together to mix the flavors. Takes only one hour. Fresh for a week in the fridge. Reheats well in wok or microwave. Hobby Horseman Califoria Farm Pork and Apple Stew Califoria Farm Pork and Apple Stew The cast iron dutch oven must have been invented for this dish. Olive oil in the pan, carmelize the winter carrots, brown pork medallions, glaze the onion, stirfry, add figs, add prunes, add apples, add herbed vinegar, spices, lid on, stew, serve. Pork is delicious in this sweet and sour fruit and vegetable sauce. #january2026 Hobby Horseman California Farm St Louis Pork Ribs California Farm St Louis Pork Ribs These ribs along the pork breastbone are flat and meatier than babyback ribs. A St Louis rack of ribs is usually 3 pounds per rack. This way of cutting was developed by butchers in St Louis packing plants. Because they are flat and easy to prepare, restaurants have a special St Louis way to prepare them. Here is the recipe from our local lil steakhouse made with our own farm ingredients. Hobby Horseman California Farm St Louis Pork Ribs California Farm St Louis Pork Ribs These ribs along the pork breastbone are flat and meatier than babyback ribs. A St Louis rack of ribs is usually 3 pounds per rack. This way of cutting was developed by butchers in St Louis packing plants. Because they are flat and easy to prepare, restaurants have a special St Louis way to prepare them. Here is the recipe from our local lil steakhouse made with our own farm ingredients. Hobby Horseman 850. California Farm Pork Rib Soup 850. California Farm Pork Rib Soup Using the marrow inside the rib bones as well as the meat on the outside gives a richer flavor soup broth. We cut up the bigger pork ribs, called spare ribs, to chunks for soup, to get the marrow. Smaller ones, called back ribs, go on the barbecue. Apple, pear and ginger give a special flavor to this rich clear broth and the fruit combines well when eaten with the pork meat as a second course. #GlobalApron Hobby Horseman 850. California Farm Pork Rib Soup 850. California Farm Pork Rib Soup Using the marrow inside the rib bones as well as the meat on the outside gives a richer flavor soup broth. We cut up the bigger pork ribs, called spare ribs, to chunks for soup, to get the marrow. Smaller ones, called back ribs, go on the barbecue. Apple, pear and ginger give a special flavor to this rich clear broth and the fruit combines well when eaten with the pork meat as a second course. #GlobalApron Hobby Horseman California Farm Classic Pork Fried Rice California Farm Classic Pork Fried Rice Classic recipe, a delicious three component dinner: 2 pounds each of stirfried pork, stirfried vegetables and stirfried rice. Each major ingredient is precooked and then stirfried together to mix the flavors. Takes only one hour. Fresh for a week in the fridge. Reheats well in wok or microwave. Hobby Horseman California Farm Classic Pork Fried Rice California Farm Classic Pork Fried Rice Classic recipe, a delicious three component dinner: 2 pounds each of stirfried pork, stirfried vegetables and stirfried rice. Each major ingredient is precooked and then stirfried together to mix the flavors. Takes only one hour. Fresh for a week in the fridge. Reheats well in wok or microwave. Hobby Horseman Califoria Farm Pork and Apple Stew Califoria Farm Pork and Apple Stew The cast iron dutch oven must have been invented for this dish. Olive oil in the pan, carmelize the winter carrots, brown pork medallions, glaze the onion, stirfry, add figs, add prunes, add apples, add herbed vinegar, spices, lid on, stew, serve. Pork is delicious in this sweet and sour fruit and vegetable sauce. #january2026 Hobby Horseman Califoria Farm Pork and Apple Stew Califoria Farm Pork and Apple Stew The cast iron dutch oven must have been invented for this dish. Olive oil in the pan, carmelize the winter carrots, brown pork medallions, glaze the onion, stirfry, add figs, add prunes, add apples, add herbed vinegar, spices, lid on, stew, serve. Pork is delicious in this sweet and sour fruit and vegetable sauce. #january2026 Hobby Horseman More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls French Meringue Ritz Pecan Pie Bites Protein Moach Meal French Meringue Ritz Pecan Pie Bites Protein Moach Meal Red Velvet Cupcakes Spring onion mix flour Thalipith Cajun boiled eggs More the healthier, Mouth watering Uthappam-- To Mom with Love Flower Idli With Coconut 🥥 Chutney OG Keema Aloo Green Gram halwa Salted Cashewnuts 😋 Almond 😋 Roasted Kaju – Badam Ritz Pecan Pie Bites Mutton sukha and mutton curry Red Velvet Cupcakes Spring onion mix flour Thalipith Cajun boiled eggs More the healthier, Mouth watering Uthappam-- To Mom with Love Flower Idli With Coconut 🥥 Chutney OG Keema Aloo Green Gram halwa Salted Cashewnuts 😋 Almond 😋 Roasted Kaju – Badam Ritz Pecan Pie Bites Mutton sukha and mutton curry