I’m back with another edition of Make Ahead Monday! I’ve even got a badge for it.
I haven’t figured out how to add the code for you to copy and paste yet, but hey – I’ve got a badge! (Um, Stacy – give a girl a hand, here? )
I hadn’t thought about “rules” for this carnival beyond the ones I posted last week: post recipes with whole, real food ingredients only. Dairy, sprouted grains and legumes and natural sweeteners are allowed, but recipes containing processed or refined ingredients or vegetable oils will be removed. Then it occurred to me that most blog carnivals ask that you at least link back to them. So, I’m now asking for that – recipes with real food ingredients, and link back to this post.
Anyhoo, for my recipe. I’ve decided that I love my slow cooker; you just throw a bunch of stuff into it, tell it the time and setting (“high” or “low”) and walk away from it for however many hours and when you come back, you’ve basically got dinner. How can you go wrong with that? The “bunch of stuff” for this dish was country-style pork ribs from the freezer, fresh sage from our garden (I had NO idea how hardy that particular herb was going to be when I planted it five years ago – we’ve had several hard frosts and it’s still going strong), an onion that was in dire need of being used, some of the 12 tons of garlic I got from our CSA this summer, chicken stock from our home-canned supply in the basement and some of the best grapes I’ve ever eaten. They were labeled “Holiday Grapes” at the natural foods store we’ve begun shopping at since farmer’s market season is past, but I believe they’re seedless globe grapes – at any rate, they are the sweetest, juiciest grapes we’ve ever had the pleasure to consume. Even The Young One likes them, and he’s lukewarm about any fruit except apples and the occasional banana.
Whatever my reasons for using these particular ingredients, this was delicious and even better reheated the next day. You can use regular red seedless grapes if you like, and this would be wonderful with bone-in chicken thighs if you don’t eat pork.
Country Style Ribs with Grapes and Sage
2 pounds country-style pork ribs
2 cups chicken stock, preferably homemade
1 large onion, coarsely chopped
6 cloves garlic, peeled and slightly crushed
20 sage leaves
24 large red grapes
1 teaspoon kosher or sea salt
1/2 teaspoon freshly-ground black pepper
Place the country style ribs into the slow cooker and sprinkle with the salt and pepper. Pour the chicken stock around – not over – the ribs; scatter the onion, garlic, sage leaves and grapes over the top.
Cover and cook on “low” for 8 hours.
If desired, transfer a cup of the liquid in the slow cooker to a small saucepan. Whisk a tablespoon of arrowroot into 2 tablespoons of water and add it to the liquid from the slow cooker. Cook over medium-low heat, stirring constantly, until thickened. Serve over the pork and grapes.