Ingredients

4 Servings

Meat & Seafood

  • Pork Back Rib 2 1/2 lb

Spices

  • Black Pepper 2 pinches

  • Kosher Salt 3 1/2 tsp

Produce

  • Cauliflower 1 head

  • Fresh Thyme 1/2 bunch

  • Garlic Cloves 4

Pantry

  • Water 1 1/3 cups

  • Olive Oil 1/4 cup

Dry Goods

  • Long Grain Brown Rice 2/3 cup

Preparation

  1. Preheat

    Preheat the oven to 425F. Line two sheet pans with foil.

    Connect Oven
  2. Boil Water

    Combine all ingredients in a large pot and bring to boil.

    • 1/2 tsp Kosher Salt
    • 1 1/3 cups Water
    • 1 pinch Black Pepper
    • 1/2 bunch Fresh Thyme
    • 2, smashed Garlic Cloves
  3. Bake Ribs

    Season ribs on all sides. Bake for 45 minutes, bone side up.

    • 1/2 Tbsp Kosher Salt
    • 2 Tbsp Olive Oil
    • 2 1/2 lb Pork Back Rib
    • 1 pinch Black Pepper
  4. Cover & Simmer Rice

    Add rice & reduce heat. Simmer, covered, for 40 minutes. Let rest for 10 minutes. Remove garlic & thyme. Fluff rice with a fork.

    • 2/3 cup Long Grain Brown Rice
  5. Cook Cauliflower

    Toss or coat cauliflower & garlic with olive oil. Season with salt. Bake for 25 minutes.

    • 1 head, small florets Cauliflower
    • 2 Tbsp Olive Oil
    • 1 tsp Kosher Salt
    • 2, sliced Garlic Cloves
  6. Flip Ribs

    Remove sheet pan from oven. Flip ribs bone-side down and continue to cook for 10 minutes. Remove from oven and let rest for 5 minutes.

    • 2 1/2 lb Pork Back Rib
  7. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 680 kcal  
Total Fat 42 g 54%
Total Saturated Fat 13 g 63%
Unsaturated Fat 29 g  
Cholesterol 125 mg 41%
Sodium 2240 mg 100%
Total Carbohydrate 32 g 12%
Fiber Total Dietary 4 g 15%
Sugars Total 3 g  
Excellent Source: Protein 39 g 79%
Excellent Source: Vitamin C 73 mg 80%
Calcium Ca 107 mg 8%
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By Innit Culinary Team