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FRUGAL MAMA RIBS

Posted by on 12/16/2017 to Cellular Healing Recipe's

FRUGAL MAMA RIBS {Pork Neck Bones, Chicken Backs, Goat/Lamb Neck Bones or Veal Soup Bones}

These affordable bones are meatier than you know and after you make this recipe and enjoy the meat on those bones, you can put the bones in the crock pot and make a fantastic medicinal bone broth with them. *All except pork- never make pork broth*.

Take your frugal mama ribs, rinse in the sink, pat dry and then rub your favorite dry rub on them.  

I personally like to make my own blend, but I also have Tony Chachere’s or our own LOCAL Pluto’s Caribbean Bliss seasonings on hand when my blend has run out or I am not cooking at home.   

**YOU CAN ADD MORE POWER TO YOUR DRY RUB IF YOU FIRST MASSAGE SOME COCONUT SECRETS COCONUT VINEGAR INTO THE MEAT (this tenderizes the meat naturally).**  

Wrap seasoned ribs tightly in parchment paper and then place in a broiler pan.   

You can line the pan with foil for easier clean up but don’t let the metal touch your meat and bones! I will add an extra layer of parchment between the foil and my wrapped meaty bones to ensure there is no accidental aluminum exposure.

Place the pan into the oven preheated to 400º F for 2- 2½  hours.

Pull back the parchment and check the ribs. The meat should have shrunk on the bones and you should be able to see the ends of the bones have browned and softened. The ribs are ready to eat NOW- but if you prefer your ribs wet and saucy:  

UNCOVER THE RIBS and add some of my BBQ *recipe to follow below* Sauce generously over the ribs and return to the oven for 15-20 more minutes uncovered. You can also make the BBQ sauce fresh or heat it on the stove before serving it on the side with the ribs as a dip or for folks to decide how much sauce they actually want.  

Bourbon Spiked BBQ Sauce {Gluten-Free & Paleo}

Yield: 1.5 Pints  -  Adapted from How to Cook Everything

Ingredients

2 cups plain tomato sauce

1/3 cup coconut sugar *this is optional! But coconut crystals have a very low glycemic index, and this is to round the flavor not actually sweeten the sauce- the sugar per TBLSP of this sauce is negligible. *

1 tbs tamarind paste

1/4 cup apple cider vinegar

1 garlic clove, crushed

1/2 cup bourbon

1/4 tsp. bacon grease (adds smoked flavor-you can also add ¼ tsp. sautéed & minced smoked ham pieces for super kick!) sub pork lard if you do not have this.

3 tsp chili powder

Method

Place a medium sized sauce pan over medium heat.

Add in your crushed garlic clove, tomato sauce and coconut sugar. Stir together until your coconut sugar dissolves completely.

Add in your apple cider vinegar, bourbon, bacon grease, tamarind paste and chili powder. Stir together well. Bring the mixture to a boil and then turn down to a simmer.

Simmer your mixture for at least 15-20 minutes. Your mixture will appear slightly thicker than when you started. It is going to thicken up even further as it cools.

Remove your sauce from heat and allow to cool. Store in an airtight container in your refrigerator. This sauce should stay fresh for about two weeks.

Use it as you would use any other BBQ sauce!

 

Bon appétit, Niti 

 

This page is where I want to share my passion for REAL food with you. Please check back often for updates or subscribe to receive them automatically via email, facebook, or twitter. I am looking forward to building the community and sharing my thoughts and experiences with you. 

- Niti Bali, owner Farm to Fork Meat

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