Rosemary Tomato Pork Ribs

Rosemary Tomato Pork Ribs

Pork ribs are among our favorite cuts of meat. They seem to have just the right amount of fat, making them tender and juicy. Of course, most of us are familiar with classic barbeque ribs, but most barbeque sauces contain added sugars among the many processed ingredients and additives we need avoid. So, we’ll take the flavor in a slightly different direction, keeping the tomato base, common to most barbeque sauces, but add some red bell pepper, thyme, and rosemary.

Rosemary, an herb with considerable healing potential, contains a potent antioxidant called carnosic acid (CA). CA has been shown to activate a novel brain signaling pathway, thereby protecting brain cells from free radicals.1 It has also been shown to protect against macular degeneration, the most common eye disease in the United States. In a recent study, researchers found that CA protects the retinas in rodent with light-induced retinal damage.2

CA is but one of the antioxidants in Rosemary. According to a 2010 study published by the European Journal of Clinical Nutrition, rosemary is the 12th most potent dietary source of polyphenols.3 Polyphenols are organic plant compounds that behave like antioxidants. With this recipe, we’re chopping the rosemary very finely, which enables us increase its quantity. The taste is sublime and the health benefits are outstanding.

INGREDIENTS

Serves 3-4

  • 2 pounds pork ribs
  • 3 to 4 Roma tomatoes, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 2 small onions, roughly chopped
  • 3 cloves garlic
  • 1 tablespoon of cumin
  • 2 tablespoons olive oil
  • 5 sprigs of fresh rosemary
  • 1 small bundle of fresh thyme
  • Freshly milled black pepper

DIRECTIONS

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Raw Ingredients
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Christopher James Clark, B.B.A.
@nutrigrail
Nutritional Grail
www.ChristopherJamesClark.com

Christopher James Clark | The Paleo Diet TeamChristopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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references

1. Burnham Institute for Medical Research. (November 2, 2007). Rosemary Chicken Protects Your Brain From Free Radicals. Science Daily. Retrieved from http://www.sciencedaily.com/releases/2007/10/071030102210.htm

2. Lipton, Stuart. (November 27, 2012). Protective Effect of Carnosic Acid, a Pro-Electrophilic Compound, in Models of Oxidative Stress and Light-Induced Retinal Degeneration. Investigative Ophthalmology & Visual Science, 53(12). Retrieved from http://www.iovs.org/content/53/12/7847

3. Pérez-Jiménez, J., Neveu, V., Vos, F., and Scalbert, A. (November 2010). Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database. European Journal of Clinical Nutrition, 64(Suppl. 3). Retrieved from http://www.ncbi.nlm.nih.gov/pubmed/21045839

About Christopher James Clark, B.B.A.

Christopher James Clark, B.B.A.Christopher James Clark, B.B.A. is an award-winning writer, consultant, and chef with specialized knowledge in nutritional science and healing cuisine. He has a Business Administration degree from the University of Michigan and formerly worked as a revenue management analyst for a Fortune 100 company. For the past decade-plus, he has been designing menus, recipes, and food concepts for restaurants and spas, coaching private clients, teaching cooking workshops worldwide, and managing the kitchen for a renowned Greek yoga resort. Clark is the author of the critically acclaimed, award-winning book, Nutritional Grail.

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“12” Comments

  1. Pingback: Paleo Gardening No Matter the Color of Your Thumb : The Paleo Diet™

  2. Pingback: 5 Tips for Eating Paleo on a Budget | The Paleo Diet : The Paleo Diet™

  3. Now this would be a nice Paleo meal except for one thing: the vast majority of pork cuts are grain fed….making these unhealthy fats from a pure Paleo standpoint. Wild boar? Very Paleo but rarely found. So the next time you suggest pork ribs, make sure you are talking about wild pigs and not feedlot pork that is fattened on grain. Very NON PALEO..

  4. Am I mistaken? It’s been awhile since I read the book, but I thought tomatoes were not Paleo. I notice that they are included in this recipe. Can you clarify for me please?

  5. Could you make these recipes printer friendly? Those of us sans tablets who don’t want to risk getting our laptops messy would appreciate a 1 page complete recipe.

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