Homegrown Ribs and Coleslaw

coleslawI like ribs – I think I mainly just like knawing on bones. In this regard Kainaat and I have a lot in common. James is horrified by bone-knawing – he would prefer it if Kainaat ate biscuits and I ate boneless things (ideally out of a packet as well), but we don’t always get what we want.

When the ribs from our pigs come back from the butchers they don’t have much meat on them. Actually I have no idea whether this is normal or not as I have only ever eaten ribs from our pigs – I only eat meat if I know exactly how it lived and died – so I basically just eat our meat.

Sometimes as a treat I give some ribs to Kainaat, but sometimes I eat them. I made up this BBQ-style sauce for some ribs last night and they were good. I knawed and knawed and knawed at them – James had sausages instead.

Bourbon BBQ sauce for ribs: 2 racks of ribs; for the marinade – 2tbs each of of bourbon, soy sauce, honey, dark brown sugar; 2 tsp of dijon mustard; 1/2 tsp of sweet smoked paprika; 1/2 tsp of mixed spice; 2 cloves of garlic.

Mix all the marinade ingredients together. Smear over the ribs and leave for a while.

ribs marinatingribs ready for the oven

Cook in an oven at around 180 for about 30 minutes or so – knaw happily.

BBQ ribs

I served it with coleslaw. My friend Kerry makes the best ever coleslaw but this one was pretty good. Of course you can use different vegetables, but this is what we had in the garden – will my love affair with raw brussels never end?


4-veg coleslaw: few brussel sprouts, kohlrabi, carrot, cabbage, 1 tbs or so of Greek yoghurt and mayonaise, mustard to taste.

Julienne the vegetables, mix with other ingredients – really, does this count as cooking?

8 responses to “Homegrown Ribs and Coleslaw

  1. Pingback: Cabbage and Kohlrabi salad with Japanese Dressing | smallholding dreams·

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