This is the first pork that we’ve tried from our new farmers at HANSON FAMILY FARM. Look at that white fat! So good. I actually cut some of that fat off before eating, saved it, and rendered it for a couple other dinners that we had last week. The pork fat with a couple of the soups that I’ve made was AH-MAY-ZING! For these ribs (which we got four packages of them, so expect to see a few rib recipes over the next month or so), I used a dry rub and roasted them on a low temp for a couple hours. By the time we ate them, the meat was literally falling off the bone. I’m thinking of trying these with my rigged-up sous vide system, but we’ll see. If it works out correctly, you’ll see more of the sous vide sometime this weekend.
The carrot slaw was an afterthought for this meal; however, it is officially my FAVORITE slaw I’ve ever put together. Fortunately for you, I remembered to write everything down as I was doing it this time. I tend to start throwing things in while thinking, “oh, I’ll remember to write that down.” Yeah, you know the drill: I ALWAYS FORGET. Oh well. Seriously, go out and make this slaw tonight. I could eat it all day long. There’s a little honey in the slaw, and honestly, I can’t remember the specifics on if you can use honey at all during a Whole 3o. There’s only a little in there though, so if you don’t want to use it, just omit it.
Country Style Pork Ribs
2-3 pounds country style pork ribs
1 tsp marjoram
1 tsp fennel
1 tsp thyme
1/2 tsp dried cilantro
1/2 tsp ground ginger
1/4 tsp anise seed
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground mustard
salt and pepper
1.- Preheat oven to 250. Line a baking sheet with foil and top sheet with a wire rack.
2.- Mix all spices in a small bowl. If they are chunky, work them a little with a mortar and pestle to give them a finer grind. Adjust the levels if you need to–start with smaller amounts of any spices you’re wary of. A general rule of thumb is:
If you don’t like the way it smells, you won’t like the way it tastes
3.- Salt and pepper the ribs on both sides. If you want to avoid red-orange fingers, use gloves to work the spice rub into all sides of the ribs. Place them on the wire rack and bake in the oven for 2 hours. Let them rest for 5-10 minutes before serving.
1/2 C coarsely chopped nuts (I used macademia, but you could also use walnuts, pecans, cashews, or pistachios)
1 pound grated carrots (don’t pay attention to what mine look like…I was working on my knife skills)
3 Tbsp olive oil or avocado oil
zest and juice of 1 lemon
zest and juice of one tangerine (or clementine or whatever you want to call them)–if you don’t have this, use about 1/2 tsp orange zest and 2-3 Tbsp of juice from the orange
1-2 Tbsp raw honey
2 tsp Dijon mustard
1/2 C dried cranberries (or you could use raisins)
5 scallions, sliced thin (white and green)
2-3 Tbsp chopped Italian parsley (or 1-2 tsp dried parsley)
salt and pepper
1.- Put chopped nuts on a baking sheet (or in a pie dish) and put them in an oven to toast (250 degrees for 20 minutes or 350 degrees for 7-10 minutes).
2.- In small bowl, whisk oil, lemon juice, tangerine juice, lemon zest, tangerine zest, raw honey, Dijon mustard, salt, and pepper.
3.- In medium bowl, toss carrots, scallions, cranberries, and parsley. Pour the dressing over the carrot mixture and toss well. Let set in the refrigerator for at least 15 minutes so veg can soak up the dressing.
4.- Toss with toasted nuts and serve immediately.