1 - Preheat oven to 350F. Heat ghee in Dutch oven over medium high heat. Season ribs with salt and pepper.

2 - Working in batches, brown short ribs on all sides in the Dutch oven. It should take about 8 minutes per batch. Once browned, transfer onto a plate.

3 - Add onion, carrots, and celery to the pot. Cook until onions are tender and browned.

4 - Add flour and tomato paste. Stir and cook for 3 minutes.

5 - Stir in wine. Then add short ribs and any accumulated juices.

6 - Bring to a boil. Then, lower heat to medium and let simmer until liquid is reduced by half. This should take about 20-30 minutes.

7 - Add all herbs and garlic. Add broth. Stir and bring back to a boil. Then, cover and transfer to the oven.

8 - Cook until tender, for at least 2-1/2 hours.

When it's time to eat, place ribs on a serving dish. Strain the broth (optional) and season to taste with salt and pepper. It's yummy served over mashed potatoes with sauce spooned over.

*Photo taken by Steven Depolo under the Creative Commons License.

*Start this recipe 3 days before you plan to serve. Long chilling time is key. It will be worth the wait.

1 - Season pork belly with salt, sugar, and pepper. Refrigerate uncovered overnight.

2 - Preheat oven to 450F.

3 - Roast pork belly in the oven in a skillet, fat side up, for 30 minutes. Reduce heat to 275F and roast for an hour.

4 - Remove from oven and let cool to room temperature. Wrap in parchment paper and refrigerate until chilled through, at least overnight and up to 2 days.

5 - Once chilled, slice into thick pieces and brown until crispy.

Serve over salad, soup, or pasta.

1 - Preheat oven to 350F.

2 - Place ham in roasting pan. Press whole cloves into ham at about 1" spacing. Pack the top of the ham with brown sugar. Pour 1" water into bottom of roasting pan. Cover pan with a lid.

3 - Bake 4-1/2 to 5 hours (about 22 minutes per pound). You can use a meat thermometer to check for doneness at 160F. Let rest 20 minutes before carving.

*Photo by Shardayyy Photography under the Creative Common License.

*You can also make this with Country Spare Ribs. And, if you're making it for a gathering or would like to repeat this recipe over and over, you can save big by buying in bulk. Check out all of our ribs here.

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Ribs are great served with corn on the cob, corn bread, potato salad, roasted veggies, or mac and cheese.

1 - Preheat oven to 300F.

2 - Remove the membrane from the ribs. The membrane is a layer of white tissue attached to the underside of ribs. It's easy to remove. Separate it with the back side of a knife and then peel it off. Watch a short video on how to remove the membrane here.

3 - Lay an extra large sheet of parchment paper on top of the baking sheet. Lay the ribs on top.

4 - Mix your dry rub ingredients together, and coat the front and back of the ribs with the spice mixture. Then, fully wrap with the parchment paper.

5 - Bake in the oven for 3 hours.

6 - Remove from the oven and unwrap.

7 - Fire up the grill on medium high (you can also do this in the oven on broil).

8 - Brush your favorite BBQ sauce on the ribs.

9 - Grill (or broil) for 3-5 minutes per side. You want them to be warm and slightly charred.

10 - Slice into separate ribs and slather with some more BBQ sauce when serving.

1 - Heat lard in a Dutch oven or large pot on the stove on medium heat.

2 - Add the ground beef and cook for 5-10 minutes until almost cooked.

2 - Add the onions and carrots. Cook, stirring occasionally, about 10-15 minutes until softened.

3 - Stir in the garlic and cook for another minute.

4 - Stir in the tomato paste and cook for another minute.

5 - Stir in the crushed tomatoes, tomato sauce, herbs, and spices.

6 - Bring to a simmer. Then, turn the heat to low and partially cover the pot. Continue to cook for at 1-2 hours. The longer it cooks, the more flavors are infused throughout the sauce.

7 - Season with salt and pepper to taste.

8 - Just before serving, add the grated cheese to the sauce.

This sauce is traditionally served over pasta with an extra helping of grated cheese on top.

But, there are many other uses, too. Serve over rice, use in a minestrone soup, cook eggs in it, or use it on pizza.

1 - Grate beet and carrot, and shred cabbage. Chop onion and garlic.

2 - Heat ghee or lard in a Dutch oven or large skillet on the stove on medium heat.

3 - Add the ground beef and seasonings. Cook until just done. Then, remove the meat from the pan, leaving all the yummy drippings.

4 - Add the onions to the pan and cook for about 3 minutes, until just starting to turn translucent. Add the garlic and cook another minute.

5 - Stir in the root veggies and cook for another 3 minutes.

6 - Add the shredded cabbage. Cook for 3-5 minutes more, until all of the veggies are the desired firmness.

7 - Return the beef to the pan. Add lime juice and cheese and mix to combine.

8 - Season with salt and pepper to taste.

9 - Serve as a main dish or a side.

Notes:

*You can play with the seasonings to be more to your liking.

**photo from the Weston A. Price Foundation

Gizzards can be tricky to work with as they can be rubbery and chewy if not cooked long enough. Avoid intensely boiling the gizzards since that will cause loss of nutrients. Slow and low was the perfect way to prepare this dish. Toss it all together, let it tenderize for 4-5 hours, and voila! 

*Some of the vitamins and minerals gizzards provide are vitamin B12, iron, phosphorus, zinc, potassium, niacin, riboflavin, and selenium.

1. Start by turning your crockpot to low. Add the chicken stock, tomatoes, tomato paste, wine and herbs.

2. Cut the middle portion (tendon) out of the gizzards and set aside. Slice the two meaty gizzards into bite size pieces or leave them whole.

3. In a large pot add avocado oil and onions on medium heat until translucent and softened. Reduce heat to low. Add garlic and fry gently while stirring for about one minute. Add this mixture to the crockpot.

4. Stew on low, covered for 4-5 hours or until gizzards are tender. Sauce will thicken as it reduces. If you need to thin it, add a ladle or two of reserved chicken stock.

5. Finish by rectifying salt and pepper to taste, discard bay leaves and thyme sprigs. 

6. Garnish with chopped parsley or cilantro and serve with crusty warm bread, rice or potatoes.

This meal pairs beautifully with a bold red wine or Champagne!

Notes

* Slice the gizzard tendons into small pieces and add to the stew because they are full of collagen.

* Feel free to add in some of your favorite veggies to the crockpot. Add a little extra chicken broth if adding veggies. We added pan fried mini potatoes and carrots.

* If you want some heat to your stew, add crushed red pepper or chipotle powder.

* Start your crock pot ahead of time if you want it ready for lunch or dinner.

* Double up the recipe if you need more than 3 main meals.

* This serves about 2-3 people as a meal and about 4-5 people as an appetizer.

BRINE (optional but recommended):

1. Combine warm water and sea salt together in a freezer bag or glass dish. Stir until the salt dissolves. Whisk in apple cider vinegar, brown sugar and ice. Add the pork to the mixture. 
2. Let sit at room temperature for 30 minutes.
3. Remove pork from the brine. Rinse thoroughly in cold water, then pat dry.

*This extra step is SO worth it! Brining pretty much guarantees juicy pork chops, flavors the chops, and brings them to room temperature.

**Do NOT evenly swap table salt in your brining solution for sea salt or your pork will be too salty. Kosher salt can be used as a substitute. 

***The pork can be brined, rinsed and patted dry, and stored in an airtight container 24 hours before cooking. 

COOK:

1. Whisk marinade ingredients together in a small bowl. Grill pineapple slices and preheat the oven to 400F.
2. Rub the marinade all over both sides of the pork (reserve the rest of the marinade for later). Let rest for 15 minutes.
3. Heat 2 tablespoons tallow or oil in a large ovenproof skillet over medium-high heat. Add pork chops once the pan is very hot. You should hear the pork sizzle. Sear approximately 3 minutes or until golden, flip over then sear 2 minutes. Remove from heat and add 1/2 tablespoon of butter to the top of each pork chop. Before you transfer to the oven, make sure there is enough oil in the bottom of the skillet so the pork won’t burn.  Add an additional tablespoon or so if needed.
4. Transfer the skillet to the oven and bake until the pork reaches an internal temperature of 145 degrees F, about 5-10 minutes depending on thickness. Spoon any remaining juice in the pan over the top of the pork chops. 
5. Let rest 5 minutes before serving.
6. Drizzle with your reserved marinade sauce. 
7. Season with additional salt if needed.
8. Serve with grilled pineapple.

COOKING NOTES:

You can cook the pork chops solely on the stove if they are thin, but if they are thicker than ½-inch, then quickly searing the pork chops on the stove and finishing in the oven is crucial for juicy pork chops. Searing insulates the chops and finishing in the oven evenly cooks the pork chops without the risk of drying them out.

The cooking time can take anywhere from 5 to 10 minutes depending on how thick the pork chops are, initial temperature, what pan you are using, if they were brined, and the actual oven temperature (some stoves run hotter than others). Due to so many variables, an instant read thermometer is highly recommended. Start checking the temperature at 5 minutes and continue checking every minute or two until the chops are ready.

***It is crucial that pork chops are not overcooked or they can be dry and chewy. The brine will make them more forgiving, but for extra juicy pork chops, cook just until done. According to USDA guidelines, pork chops are done when an internal thermometer inserted in the thickest part of the meat reaches 145F. 

This is the sweet spot for the juiciest pork. This temperature means the pork chops will be slightly pink inside which is okay. 

This 145-degrees temperature is 15 degrees less than the old standards of 160F which would mean the pork would be completely cooked through without any pink.The research shows, however, that 145F is the same safety-wise as cooking pork to 160F and makes the pork more tender.

TIPS

*Use bone-in pork chops. The bone has some fat around it that makes it more flavorful and moist. 

*If swapping dry herbs for fresh use 1/3 of the amount.

*If using fresh pineapple, squeeze juice from the fruit for marinade. 

*Save a small amount of fresh marinate to drizzle over your chops after cooking.

*Marinade can be made up to 24 hours in advance.

*If not brining, let the pork come to room temperature for 30 mins before cooking.

*Be sure your pan is very hot before searing. When adding pork it should sizzle. 

*Let chops rest for 5 minutes before serving so the pork has time to reabsorb the juices. If you cut into the chops immediately after cooking, the delicious juices will run out.

*If not using tallow or ghee, use a high smoke point oil such as avocado oil.

SIDE DISH SUGGESTIONS

Roasted green beans, potatoes, salad, rice, creamed corn.

1. Preheat oven to 425F. Get a skillet (preferably cast iron) heating on medium-low.
2. Dry chicken leg and thigh and season all over with salt. Oil the top of the skin only.
3. Put chicken skin side down in the skillet. Cook about 5 minutes until they start to brown. Then, increase the heat to medium. Keep moving the chicken around so they are evenly browned.
4. Peel and cut carrots into 4" pieces while the chicken is cooking.
5. Cook thighs until deep golden brown. The outside should be opaque. It should take 10-12 minutes total. Then, transfer skin side up to a plate.
6. Pour off all but a few tablespoons of oil from the pan. Then, add the carrots. Arrange in a single layer and cook about 5 minutes until lightly charred on one side. Then flip so the charred side is up.
7. Cook another 2 minutes until the other side is charred. Then, turn the stove off and transfer the skillet to the oven. Roast 8-10 minutes.
8. While the carrots are roasting, mix the soy sauce, siracha, honey, and remaining oil in a bowl. Peel and grate the ginger into the bowl. Stir to combine.
9. Remove the skillet from the oven. Arrange the chicken over top, skin side up, and drizzle the sauce over top. Return to oven and cook until the chicken is cooked through, when a meat thermometer reads 165F. This should take about 12-18 minutes.
10. Remove from the oven and let rest.
11. While the chicken is resting, thinly slice the scallions.
12. Transfer carrots and chicken to a platter. Drizzle with pan juices. Top with scallions and toasted sesame seeds.

NOTES

You can use other root veggies depending on the season.

SIDE DISH SUGGESTIONS

Kimchi, Sauerkraut, Cooked Greens with Garlic, Salad, Rice

1. Preheat the grill on medium heat.
2. While the grill is heating, generously salt and pepper your chicken. If you're in the mood for some flavor, you could use your favorite dry rub.
3. Place your chicken on the grill and turn every 10-12 minutes. It should take 35-45 minutes until they are finished and reach 165F with a meat thermometer.

TIPS

*Always start with fully thawed chicken. Slow thaw frozen chicken in the fridge overnight. Or, fast thaw on the counter in a bowl of cold water for an hour or two.

*For the best outcome, bring the chicken to room temperature before putting on the grill. You can let it sit on the counter for about 30 minutes before seasoning and cooking.

*The easiest way to coat chicken is by putting it in a ziplock bag with your spices. Then shake it up! It's fast, your hands stay clean, and you get evenly coated chicken.

*Do NOT remove the skin before cooking. You'll get better flavor and it locks in the juiciness. Plus, who doesn't love a crispy piece of chicken skin? For those who don't, you can simply remove the skin after cooking and before eating.

*The grill should be about 350F. Too hot, and you'll end up with burnt chicken. Too cold, and it will take FOREVER to grill.

*If you like your chicken with BBQ sauce, add it 2-3 minutes before you take the chicken off the grill. This ensures that the delicious sauce caramelizes but does not burn.

*Chicken needs to be cooked all the way through. It's awful when you cut it open, and it's still pink in the inside. It's highly recommended to use a meat thermometer to avoid that disappointing dinner experience. Chicken is done when the internal temperature is 165F.

*Grilled chicken is great as leftovers. Put it on a baking sheet in a 350F oven for 10-15 minutes.

1.Salt and pepper the short ribs.

2.Heat the ghee in a large pan.

3.Once the pan is sizzling hot, add the ribs and brown on both sides (about 2 minutes or so per side). Transfer to a plate.

4.Sautee the diced onion for 5 minutes over low heat.

5.Add chopped rosemary and sliced garlic, cook for 30 seconds

6.Add the wine, crushed tomatoes and bay leaves. Mix well and cook for 1-2mins on low.

7.Transfer the sauce to the slow cooker and set the ribs on top. The ribs will be partially submerged in the liquid.

8.Cover and cook on low for 8-10 hours or until very tender and easily come off the bones. 

9.Serve with mashed potatoes, polenta or rice.

Tips/Notes

Extra veggies can be added to the slow cooker. You may need a little extra sauce depending on how much you add.

1. Preheat oven to 375 degrees F.
2. Combine 1/4 cup pure maple syrup, molasses, red wine vinegar, smoked paprika, and ginger and set aside.
3. Keep the other 1/4 cup maple syrup on the side for later use. 
4. Whisk arrowroot powder, sugar, salt and black pepper until mixed well. 
5. Trim off fat cap on roast.
6. Pat pork roast well with paper towels, then cover in powder mixture until evenly coated on all sides. Pat excess powder off. 
7. Heat ghee over med high heat until sizzling. Brown all sides of the roast (a few minutes on each side).
8. Transfer the pork roast to a lightly greased oven proof metal wire rack set in rimmed baking sheet.
9. Add pre-made glaze mix to med-heat skillet. Scrape any browned bits with a wooden spoon and simmer until lightly reduced.
10. Reserve 1.5 Tbsp of glaze to use later. Set aside.
11. Brush pork with 2 Tbsp of remaining glaze.
12. Roast pork 30-40 minutes or until an instant-read thermometer inserted into the thickest part of the roast registers 130 degrees.
13. Brush with remaining glaze at 130 degrees.
14. Roast 5-10 more minutes or until internal temperature reaches 140 degrees.
15. Remove from baking sheet and brush with remaining glaze.
16. Tent with aluminum foil and let it rest for at least ten minutes to let the juices reabsorb. 
17. The residual heat will continue to cook the roast and it should reach an internal temp of 145 degrees. 
18. Stir the remaining 1/4 cup maple syrup into the reserved 1.5 tablespoons glaze (it may need to be warmed if it has thickened).
19. Brush the pork with the glaze.
20. Cut pork into 1/4"-1/2" slices and serve with remaining glaze. 

Notes/Tips

A meat thermometer is mandatory for cooking pork. 

Let pork sit at room temperature for about 30 minutes before you get started for best results.

Trim off fat cap or the glaze will not stick.

The general rule when cooking pork is 20 mins per pound of pork and check it with a meat thermometer. 

Internal temperatures higher than 145 will result in dryer meat.

Cooking times can vary depending on the weight of your roast.

Searing the meat prior to roasting will seal in the juices.

Tenting the pork in foil while restingis a crucial step in keeping the fluids inside the meat.

***Side dish suggestions - Buttered green beans, potatoes, cheese grits, rice, polenta, quinoa, macaroni and cheese etc.

1 - Mix herbs together and sprinkle or rub on your chicken (leftover seasoning can be used for next time).

2 - Place your chicken in a roasting pan, cover, and bake for 8-12 hours @ 200 F.

Cost Breakdown

Estimated with no shipping/driving costs included

4.5 lb Whole chicken --> $30.87

1 Tbsp Celtic sea salt --> $0.35

1 tsp black pepper, organic --> $0.19

1 Tbsp paprika, organic --> $0.38

1 Tbsp celery salt, organic --> $0.33

1 Tbsp nutritional yeast, organic --> $0.38

TOTAL --> $32.50 ($8.13 per serving)

1 - Pour the olive oil into a heated skillet and brown the chops over medium heat for 1 minute per side or until browned.

2 - Remove from heat and place in a casserole. Add the cider, sliced apples, onions, and raisins. Drizzle with honey.

3 - Cover and roast at 350F for 1-1/2 hours or until fork-tender.

Instructions

1. Season ribs with salt and pepper.
2. Sear ribs in ghee over medium-high heat until browned 1-2 mins on each side.
3. Transfer to crockpot.
4. In the same pan, sauté onion for one minute.
5. Add onion to the crockpot and fill with just enough beef stock to almost cover the ribs.
6. Add fresh thyme and bay leaves.
7. Set crockpot to low for 8 hours.
8. Transfer delicious falling off the bone ribs to a plate.
9. Enjoy!

Notes

• Lay ribs on countertop for 30-45mins to become room temp before cooking. 
  
• Serve with mashed potatoes, polenta or veggies. 
• Shred the meat to make delicious tacos, nachos or sandwiches. 
• Add to soup or pasta.