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Sunday, June 23, 2013

Blueberry Ribs

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.

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. 


HotFlashHomestead said...

Always looking for something to liven up my green beans, and beer certainly would do the trick. Thanks for the menu tips!

Linda said...

Tht sounds and looks delicious!

becky said...

meat and berries make such a good combo that whole salty sweet thing is awesome...have you every tired a blueberry bbq sauce

Phelan said...

I have indeed made a blueberry BBQ sauce. They are yummy.

macbew said...

The food looks delicious. And if you have the time(it may be easier after the move when everything settles down)how about a post on different BBQ sauce recipes. I know I'm used to tomato based sauce but I would be interested in others like blueberry. I've heard of mustard and a white BBQ sauce but never tried them. Or maybe other types of meat sauces that aren't technically BBQ sauces.

Phelan said...

Sure thing macbew. I do a lot of odd things on the grill.

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