This intentional, soul-nourishing dish brings together Ayurvedic principles in a way that feels both grounding and elevated. While pork is not commonly used in classical Ayurveda due to its heavy and tamasic qualities, using high-quality organic meat with digestive and detoxifying spices like turmeric and moringa makes it more supportive—especially for Vata types or anyone needing warmth and stability. Both turmeric and moringa are heating in nature, but when used in moderation and paired with balancing elements like basmati rice and bitter greens, they can help clear Pitta-type stagnation such as inflammation or liver congestion. The tomato-chicken broth lightens the dish and improves digestibility, while sautéed chard and beet greens add the bitter and astringent tastes needed to support liver health and balance the heavier aspects of the meal. Though Kapha types may find pork aggravating, this recipe can be made more suitable for them by reducing the meat portion, skipping the BBQ glaze, and increasing the greens and warming spices. Overall, this dish is a beautiful seasonal offering—deeply nourishing, grounding, and energetically harmonized when prepared with intention.
Ingredients
2–3 lbs organic country-style pork ribs (bone-in or boneless)
1 tsp Pink Himalayan salt
1/2 tsp black pepper
1 tsp ground turmeric
1 tsp moringa leaf powder
1 tbsp ghee
1/2 cup tomato purée or crushed tomatoes
1.5 cups organic chicken broth or bone broth
Optional: 1–2 tbsp organic BBQ sauce (for a light glaze)
To Serve:
Cooked basmati rice with pink Himalayan salt and ghee.
Sautéed beet greens and/or Swiss chard cooking is ghee. Apple cider vinegar added at the end of cooking.
Instructions
Preheat oven to 300°F (150°C).
In a Dutch oven or baking dish, arrange the ribs. Pat dry and rub with salt, pepper, turmeric, and moringa.
In a small bowl, mix tomato purée and broth. Pour over the ribs.
Cover tightly with a lid or foil. Bake for 2.5 to 3 hours, until the ribs are tender and pull apart easily.
Optional: Uncover, brush lightly with BBQ sauce, and broil for 3–5 minutes until the top begins to caramelize.
Serve with basmati rice and your favorite sautéed greens.
