No images yet, turned out pretty good:
8 country style pork ribs
4 medium sized yukon gold potatoes, scrubbed, peeling optional
1/2-1 C baby carrots
2 celery stalks
1 small or 1/2 large zuchini
Pre-heat oven to 350 degrees F
Brine pork for 8 hours or over night
Slice all vegetables in food processor for speed or slice by hand
Mix all sliced vegetables together, coating with olive oil. Mix in 2-3 tablespoons of Outlaw Surf & Turf Seasoning. Pour mixture on to shallow foil lined pan. Remove from brine and lay ribs on top of vegetable mixture, fat side up. Season with salt, pepper and additional Outlaw Surf & Turf Seasoning.
Roast for 90 minutes to 2 hours.
Using a slotted spoon, place vegetable mix and ribs in a shallow bowl, drizzle with gravy, enjoy!