Step 1

In a large heavy skillet over medium heat, put olive oil and butter (or if your tagine is made of cast iron, you can saute in it.).  Add garlic and greens and toss with tongs.  Add salt, chili flakes, chicken broth and toss.  Cook 5 minutes.  Toss in  half of the mango chunks, dates and lemons. Put this mixture in the bottom of the tagine.

Step 3

In a heavy large cast iron skillet over medium heat, put oil.  (Or if your tagine is cast iron, you can brown in it.) Toss pork rib pieces in the ras el hanut, cumin and sea salt coating well.  Brown the pieces in the hot skillet getting a nice golden brown all over.  Remove pieces and put on top the greens.  Top with and all around the remaining mango chunks, dates, lemons, mint and parsley. Drizzle over the chicken broth.

Step 5

Cook in the tagine in a preheated 275 degree oven for about 3 hours.(NOTE:  You can cook in a heavy pot/lid or a slow cooker if you don't have a tagine.) Remove and let cool (covered) about 15 minutes.  Serve.  I also served with a few preserved lemon strips...of course, there's plenty of lemon in the dish, but I just can't get enough lemon!