Moroccan Braised Country Pork Ribs with Garbanzo Beans

Prep Time:

Cook Time:

Serves: 4


  • 2 tablespoons olive oil, divided

  • 1 ½ – 2 pounds country-style pork ribs (also known as Boston butt)

  • 2 medium onions, thinly sliced (approximately 3 cups)

  • 2 garlic cloves, chopped

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground coriander

  • 1 ½ teaspoons sweet paprika

  • 1 teaspoon ground cumin

  • ¼ teaspoon turmeric

  • ½ teaspoon kosher salt

  • pinch of ground cloves

  • ⅛ – ¼ teaspoon cayenne pepper

  • 1 bay leaf

  • ¾ cup dry red wine

  • 1 cup low-sodium chicken broth

  • 1 can (14.5 ounces) diced tomatoes

  • 1 can or pouch (15.5 ounces) organic Green Valley Garbanzo Beans, drained and rinsed

  • ½ cup golden raisins

  • whole wheat couscous or rice for serving


  1. Season ribs with salt and pepper.

  2. Heat 1 tablespoon oil in large pot over medium-high heat.

  3. Working in batches, cook ribs until browned, about 4 minutes per side. Transfer to a plate and set aside until needed.

  4. Heat remaining 1 tablespoon oil in same pot over medium high.

  5. Add onions; sauté until soft and golden brown, about 8–10 minutes.

  6. Add garlic, cinnamon, coriander, paprika, cumin, turmeric, cloves, cayenne and bay leaf; sauté until fragrant, 1 minute.

  7. Add wine; bring to a boil and reduce for about 3–4 minutes.

  8. Add chicken broth, tomatoes with juice, raisins and garbanzo beans; stir to blend and bring to a boil.

  9. Reduce the heat to low and add the pork and any accumulated juices, pushing the pork down into the sauce.

  10. Reduce heat to low. Simmer partially covered, stirring occasionally, until sauce is thick and pork is tender, about 1 hour 15 minutes.

  11. Season with salt and pepper. (Can be made 2 days ahead. Cool then refrigerate until needed. Rewarm over low heat before serving.)

  12. Serve over couscous or rice, whole wheat or brown if possible.

Final Step

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