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
- Mix chicken broth, seasoning, onion, celery, tomatoes, garlic, tomatoes and Worcestershire sauce in a large mixing bowl.
- Coat crock pot with olive oil spray and set to low.
- Place ribs in crock pot and pour mixture over ribs.
- 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
- Preheat oven to 400°F.
- In a large mixing bowl, toss cauliflower florets with olive oil, lemon juice, garlic and chile powder until well coated.
- Lightly coat a roasting pan or baking sheet with olive oil spray and place cauliflower florets evenly.
- Let cook for about 20 minutes or until florets are lightly roasted and golden brown.
- Remove from oven, toss in balsamic vinegar and serve!