Well, if you really know me, you know that I cannot hit or catch anything, let alone out of the park. But, in a culinary way, our Dark Days meal this week was a home run. I am not a very good recipe follower. If I do use one, I usually follow it loosely. This week I decided the spare ribs from the hog we got in the fall were ready to come out of the freezer. Since I taught this day an would no be home in the afternoon, I prepped this meal in advance and set the oven to come on later and a low temp and slowly cook our ribs and sweet potatoes.
I wanted BBQ sauce–Small Wonder Farm style, so I took a jar of my canned ketchup which has 2 times the flavor of regular ketchup, added a 1/4 cup of local maple syrup and a 1/4 of yellow mustard. After salting and peppering the ribs, I covered them in this. We came home to the best pork ribs imaginable with sweet potatoes and fresh spinach salad (picked from our own high tunnel). Definitely a hit.
This was the first year I made ketchup and it will definitely become a staple for our pantry. More flavorful and so versatile. It can easily become BBQ sauce, cocktail sauce, or an addition in dishes like meatloaf and cabbage rolls.
Small Wonder Farm: Spinach
Markle Farm: Sweet Potatoes
This Old Farm: Pork Ribs
Longhouse Farm: Maple Syrup
Outside inputs: Yellow Mustard, Salt, Pepper