I purchase my ribs from the farmer to ensure no corn has interfered in any part of the pigs life, at a farmer's market, hopefully you can find something that works for you, as these are amazing!
Ribs on the grill
One hour before grilling, rub one rack of ribs per person (depending on size of ribs) with a mixture of freshly dried oregano and thyme and sea salt. Refrigerate for one hour.
One hour before grilling, rub one rack of ribs per person (depending on size of ribs) with a mixture of freshly dried oregano and thyme and sea salt. Refrigerate for one hour.
Make the marinade for basting: (2 cups-adjust as needed):
You will need:
1 Apple; peeled and chopped
2 apricots chopped
1/4 c red onion chopped
1tbsp salted butter from grass fed cows
1 c Martinelli's Apple juice w/o vitamins
1/4 c organic local honey
1/4 c Apple-cider vinegar
2 tsp cumin
1 Apple; peeled and chopped
2 apricots chopped
1/4 c red onion chopped
1tbsp salted butter from grass fed cows
1 c Martinelli's Apple juice w/o vitamins
1/4 c organic local honey
1/4 c Apple-cider vinegar
2 tsp cumin
Directions:
1) Saute the onion in butter, add fruit and the rest of the ingredients and bring to a boil.
2) Stir and simmer for about and hour, let thicken, you will need to start ribs.
3) Mash before brushing meat.
4) Put the ribs of the grill, turning to ensure even cooking, I suggest basting every ten minutes, with the marinade the final half hour of cooking.
5) Serve the remaining marinade as chutney.
1) Saute the onion in butter, add fruit and the rest of the ingredients and bring to a boil.
2) Stir and simmer for about and hour, let thicken, you will need to start ribs.
3) Mash before brushing meat.
4) Put the ribs of the grill, turning to ensure even cooking, I suggest basting every ten minutes, with the marinade the final half hour of cooking.
5) Serve the remaining marinade as chutney.
Ribs in the crock pot
If you prefer the leave it and love it later method, this is similar and quite delicious too.
If you prefer the leave it and love it later method, this is similar and quite delicious too.
You will need:
1 rack of ribs per person depending on the size of the the ribs
1-2 Apple; cut into four slices and centers removed
4 apricots cut into halves and pits removed
1/2 yellow onion cut in half
2 c Martinelli's Apple juice w/o vitamins
1/2 c organic local honey
1/2 c Apple-cider vinegar
2 tsp cumin
1 rack of ribs per person depending on the size of the the ribs
1-2 Apple; cut into four slices and centers removed
4 apricots cut into halves and pits removed
1/2 yellow onion cut in half
2 c Martinelli's Apple juice w/o vitamins
1/2 c organic local honey
1/2 c Apple-cider vinegar
2 tsp cumin
Directions:
1) Place the ribs on the bottom, layering apricot slices between racks.
2) Fit onion and apple pieces around.
3) Sprinkle cumin and any other seasonings you wish to use over the meat.
4) Then as the honey, vinegar, and Apple juice. Note- If this is not enough liquid to cover the meat you can add white wine or water till the meat is submersed.
5) Plug on the crock pot and cook on low for 10-12 hours.
6) When serving, serve with riced cauliflower or quinoa and pour the gravy including the apricots over the meat and side for added flavor! Be careful of bones as the meat falls off while cooking.
1) Place the ribs on the bottom, layering apricot slices between racks.
2) Fit onion and apple pieces around.
3) Sprinkle cumin and any other seasonings you wish to use over the meat.
4) Then as the honey, vinegar, and Apple juice. Note- If this is not enough liquid to cover the meat you can add white wine or water till the meat is submersed.
5) Plug on the crock pot and cook on low for 10-12 hours.
6) When serving, serve with riced cauliflower or quinoa and pour the gravy including the apricots over the meat and side for added flavor! Be careful of bones as the meat falls off while cooking.
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