pork
I used to not eat pork very often, not because it’s unhealthy or I have any weird hang-ups about eating pork, I just didn’t really know how to cook it. Obviously I could have just cooked it in some BBQ sauce, but I hate BBQ sauce. One time Scott accidentally put BBQ sauce on our French fries at a hockey game instead of ketchup (yeah, I know, fries at a game aren’t healthy, but 80/20) and I almost beat him (is this inappropriate? Scott and I share a really strange/awesome sense of humor). He almost beat himself because he loves ketchup so much. I think he would drink it if he could. It’s really gross. Anyway, a couple of months ago I started ordering pork ribs from my farmer and I discovered that tossing them in the crock pot over night or while I was at work all day with a bunch of random ingredients turned out really well, and enlisted very little work from me. Which I loved. But last night pork was the only thawed protein I had, and I couldn’t wait all night to eat dinner. So I did the usual: tossed a bunch of random ingredients together but this time I put it on the stove. And it was amazing.
Ingredients:
1lb pork ribs
1.5 cups of bone broth (you can use water, I just needed to get rid of it)
6 cups of water
2 large garlic cloves
2 tablespoons of ketchup (I used sugar-free)
2 tablespoons of coconut aminos or tamari
1 teaspoon of chipotle powder (I like it spicy, so I used almost a tablespoon)
2 tablespoons of Worcestershire
1 tablespoon or organic rooster sauce (optional)
1/4 of a large green pepper
4 large baby bella mushrooms
Directions:
1. Dice mushrooms and green pepper and add to a large pot with all other ingredients.
2. Cook on high for roughly two hours. Add water as needed, it will evaporate.
3. In the last ten minutes, after the pork has softened, remove the lid and allow majority of the water to evaporate until a sauce forms.
pork
On the side I had cauliflower mashed potatoes and snap peas cooked in a lot of butter.

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