Beneficial Farms Rib Recipe from Amy

My dad loves ribs and he wanted to try the Beneficial Farms ribs before he left Santa Fe.  We now understand that low and slow in a wet sauce is the best way to cook the roasts, so we applied the same principle to the ribs.

It was early on Sunday and easy to create a sauce and start the slow cooker.  Here are the ingredients that my dad put together and poured over the ribs.

Slow Cooker Ribs by John and Amy

  • 3 pounds ribs from Beneficial Farms, thawed with salt and pepper
  • 1 cup organic ketchup (without sugar)
  • 12 oz can of whole tomatoes, crushed with your hands in the sauce
  • 3 tblsps tomato paste
  • 1/4 cup Pico Pica Sauce, Taco Flavor (you could use any chile sauce)
  • 1/2 cup packed brown sugar
  • 1/2 cup of Braggs Apple Cider
  • 2 teaspoons dried oregano
  • 2 teaspoons Worcestershire sauce

We set the slow cooker for 8 hours on the lowest setting.  The meat fell off the bones at 8 hours.  My German Shepherd would not leave the kitchen for the amazing smells.  My dad’s feedback was that normally ribs in a wet sauce have more “orange” grease in the pot, and these did not have much at all.  We did not even skim or strain the sauce before eating, and I am a huge freak about grease so this was very nice to be able to do.  The fat content had a pleasant taste.

The meat shredded very easily and we ate on freshly made whole wheat bread (with flour from special order) open face.  This one was definitely a success.

We will have this Grass-Fed, Grass-Finished Beef available from Beneficial Farms in March.  Please email me at details@beneficialfarm.com by March 19 to order.  I am taking orders for 1/2 and 1/4 cows, but also collecting a list for members to split a quarter and receive about 35lbs of meat.  Please check out the pricing and details under the BEEF menu on the blog and http://wp.me/poCH7-l4.

Amy Hetager, CSA Blogger
details@beneficialfarm.com
206-227-8580 for questions

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