Another great meal from the pig Jen and I raised and butchered: Barbecued ribs marinated in ginger, honey, garlic and fish sauce; sauteed amaranth greens from our garden, and home-brewed beer. Talk about eating local.
We got the recipe for the ribs from the July issue of Bon Appetit magazine. -Tree
We cooked the ribs 8 minutes on each side with the grill cover open, and then 8 minutes each side with it closed.
Barbecued ribs, amaranth greens and home-brewed beer.
Tags: home butchering
