We’ve been eating well at Sunstone

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.

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.

Barbecued ribs, amaranth greens and home-brewed beer.

This entry was posted in Gardening, Recipes, Urban Homestead and tagged . Bookmark the permalink.

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