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.
- 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
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, .
1. Burnham Institute for Medical Research. (November 2, 2007). Rosemary Chicken Protects Your Brain From Free Radicals. Science Daily. Retrieved from //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 //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 //www.ncbi.nlm.nih.gov/pubmed/21045839