Pork Ribs with Cauliflower and Olives (Serves 3)
My mother hated the idea of my adding green olives to pork ribs and cauliflower. I called her while this dish was cooking the first time I prepared it and told her what I was planning to eat when we got off the phone. She thought a big can of crushed, fire-roasted tomatoes would be a better choice. I enjoyed my mother’s cooking as a boy, but will happily keep cooking pork ribs and cauliflower with green olives in the future. I liked it!
Prep Time: 10-15 minutes
Cook Time: 60 minutes
1 pound of boneless, country style pork ribs
1 head of cauliflower
1 can of green olives (Lindsay Naturals Green Ripe California Medium Pitted Olives works great for me)
1 small onion (red or sweet-yellow)
16 ounces of low sodium chicken broth (Imagine Organic includes no sugar, cane juice, or soy)
Extra virgin olive oil
Cheap yellow mustard (the ordinary stuff)
Chop onion and divide cauliflower into bite sized pieces. Season both sides of the pork with a dusting of salt, black pepper, garlic powder, and a generous application of yellow mustard. Preheat oven to 350 degrees.
Cover the bottom of a large casserole dish with olive oil. Arrange pork ribs on the bottom. Add cauliflower and onion over and around the pork. Sprinkle a thick dusting of turmeric over top of vegetables. Add olives and the water from the can. Add chicken broth. Cover and bake in oven 60 minutes.
Notes: I like to eat this dish from a bowl. You might want to cut the pork into bite-sized pieces before serving. I first learned of turmeric when I read David Servan-Schreiber’s compelling book Anticancer. There is a focused discussion of the health benefits of turmeric at http://www.whfoods.com/genpage.php?tname=foodspice&dbid=78.
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