1 lbs pork ribs
1 medium pineapple
1 tbsp smoked paprika
2 tbsp Dijon mustard
1 tbsp raw, local honey
4 cups spinach, Swiss chard or collard greens
Slice ribs apart and set aside. Cut off the top of your pineapple. Cut the entire pineapple in half lengthwise. Use a paring knife to slice as close to the rind as you can to slice out as much pineapple as you can. Save the remaining two “boat” halves. Cut the pineapple pieces into 1″ cubes. Trim excess fat off of your ribs. Leaner cuts of ribs will work best for this recipe. Mix the Dijon mustard with the paprika and honey and rub all over the ribs. Place the ribs into the crock pot first, and then dump the pineapple cubes on top of them. Cook on low for 4 to 6 hours. Add greens one hour before serving. Stir and serve.
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