Pour olive oil and liquid smoke over the ribs. Surround the ribs with potatoes, carrots, and corn. Sprinkle the oregano, parsley, salt, and pepper over the meat. Place the bay leaves and rosemary sprig on the meat. Place the onion slices on the meat.
Cover roasting pan or casserole dish with aluminum foil or oven safe lid and
Remove the foil or lid and turn the meat over. Replace the foil or lid and
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