September 19, 2013 by Sam
A lot of how your ribs taste really depend on where they come from. Get to know where your meat comes from & if possible, purchase from a local farm so you can talk to the farmers and see exactly what the pigs eat. If you don’t have farms nearby, ask your butcher where they source their meat from. If they don’t get their meat from a desirable source, request that they do! If that doesn’t work, look up grass-fed & pasture-raised livestock farms and join a CSA. You’ll often get a great deal if you purchase direct from the farm.
The flavor of meat is a reflection of the animals’ diet & lifestyle. Would you rather eat rib meat that came from a pig who is eating slop out of a trough & crammed in a barn with hundreds of other pigs, or would you prefer to eat rib meat from a pig who gets to graze on a pasture & forage for yummy plants in the forest, the way pigs should?
I prefer the latter and we’re really lucky that we have many local farms nearby. Recently, we’ve been getting tons of yummy meat (beef, pork, chicken) & eggs from Mockingbird Farm. I have the pleasure of being able to talk to the owner, Pete, to find out how he raises his livestock. We’ve even visited the farm & the animals look happy! A happy pig makes for a happy, pork-filled belly.
Easy Oven Baked Ribs
2-3 lbs. pork ribs
1 tbs. Paprika
1 tbs. Cumin
1 tbs. Garlic powder
1 tbs. Chili powder
2 tsp. Salt
1 tbs. Ground pepper
Preheat your oven to 300 degrees.
Mix all the spices in a bowl, then rub all over the ribs. Wrap each rack of ribs in foil, place on a baking tray, and bake for 4 hours. Slice & serve.