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Blueberry Ribs

Sunday, June 23, 2013 10:36

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Normally I pair blueberries with lamb. Unfortunately I discovered that my freezer had been compromised. And my rack of lamb was spoiled. As I had already made the base for lamb, I decided to try is with pork ribs. And I wasn’t disappointed.

I was informed that this qualified as something interesting, so I will share it with you.

Ribs

1/2 rack pork ribs

1cup white wine

1/2 cup dark brown sugar

2cups blueberries

Sprinkle of salt

Two lemon slices

In the morning,when you take your ribs out to thaw, mix the blueberries, white wine and brown sugar in a bowl. Set aside in a fridge, for at least two hours, or you can do this overnight.

Strain the blueberries, placing the liquid in a slow cooker, or a deep pan. Place the blueberries back into the fridge. Place your ribs into your slow cooker, or pan, cover and slow cook for 4 hours. As I butcher my own hogs, I keep the skin layer on, your ribs hopefully have a decent layer of fat on them. This has the most flavor. You want the fatty side up so that it helps flavor the meat as it melts down the layers.

Remove ribs from slow cooker and put it on foil. Place 1/2 cup of the blueberries, two lemon slices, and the sprinkle of salt on the ribs. Wrap with foil so that juices won’t escape. Place over indirect heat for 2 hours, turning every 15 mins. Juices will run purple when you are cutting the ribs for serving.

I served my pork ribs with blueberries and sweet potatoes, deviled eggs, and garlic green beans.

Blueberries and Sweet Potatoes.

I seemed to have surprised my guests with this combo.

1sweet potato, sliced into chips

1 1/2 cups blueberries (that have been soaked as the above recipe indicates)

Handful of chopped pecans

4 tablespoons butter

1/2 cup dark brown sugar

Sprinkle of salt

Two lemon slices

Layer the above ingredients, wrap in foil so that the juices will not run out, and cook on your grill over indirect heat for two hours.

Green Beans and garlic

4 garlic cloves, minced

1lb fresh green beans

1 bottle Miller Lite (hey it’s what I had, and it worked it great)

2 Tbs butter

Two lemon slices

Sprinkle of salt

Soak beans in beer for a few hours. Strain and rinse. Place beans, garlic , lemon and butter on foil. Sprinkle with salt. Wrap in foil, and grill over indirect heat for 2 hours. Green beans should still be crunchy.

So there you have it. I think this is a simple meal as long as you have all the ingredients. Of course I just throw things together and make substitutes as needed. I suggest you do to.

Next week, pork belly and plums.

Source: http://a-homesteading-neophyte.blogspot.com/2013/06/blueberry-ribs.html

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