Sunday Dinner: Slow-Cooked Cajun Pork Shoulder Ribs with Roasted Cauliflower

Bless your stomach with my Slow-Cooked Cajun Pork Shoulder Ribs and Balsamic Roasted Cauliflower! 

Ribs

ingredients:

  • 2 lbs. pork shoulder short ribs
  • 4 cups chicken broth
  • 1/4 cup Louisiana Fish Fry Crawfish Crab & Shrimp Boil seasoning
  • 1 yellow onion, chopped
  • 3 celery stalks, chopped
  • 1 can, whole tomatoes
  • 1/4 cup minced garlic
  • 1 tbsp.Worcestershire sauce
  1. Mix chicken broth, seasoning, onion, celery, tomatoes, garlic, tomatoes and Worcestershire sauce in a large mixing bowl.
  2. Coat crock pot with olive oil spray and set to low.
  3. Place ribs in crock pot and pour mixture over ribs.
  4. Let cook for five hours, stirring occasionally.

Cauliflower

ingredients:

  • 1 head of cauliflower, cut into florets
  • 1/4 cup olive oil
  • 1 tbsp. lemon juice (half a lemon)
  • 1/4 cup minced garlic
  • Chile powder
  • 1/4 cup balsamic vinegar
  1. Preheat oven to 400°F.
  2. In a large mixing bowl, toss cauliflower florets with olive oil, lemon juice, garlic and chile powder until well coated.
  3. Lightly coat a roasting pan or baking sheet with olive oil spray and place cauliflower florets evenly.
  4. Let cook for about 20 minutes or until florets are lightly roasted and golden brown.
  5. Remove from oven, toss in balsamic vinegar and serve!

 

 

 

 

 

 

 

 

 

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