I can’t believe it was last October that my wife and I were in Landaff, NH hiking in the White Mountains; it feels like it was just yesterday! On that trip, we stayed down the road from Mill Brook Farm, and after our fourth time passing its sign on the way to a hike, we decided we had to stop. On that fifth pass, we stopped, and we picked out oodles of meat (Berkshire Pork and Black Angus Beef)…and it was all incredible. We used the Pork Sirloin to make Maple Butter Fried Pork and Crispy Garlic Pork Cutlet, the Maple Breakfast Sausage to make Breakfast Burgers and Breakfast Chili, and the Flat Iron Steak to make a simple Seared Flat Iron Steak. After all that culinary joy, we clung to our last frozen package…and we finally gave in and used it for this meal.
In that package was a set of Berkshire Pork Country Ribs. Since they’re not exactly ribs, we decided to treat them more like a roast and season them like that instead of with BBQ flavours. That said, we still used the slow cooker since this cut can be tough if cooked fast at a high temperature. To that end, we gave our meat a nice herb crusting, and let it cook. In the end, we had a very tender piece of pork with a little bit of crispness on top!
We served our roast with carrots (cooked alongside in the slow cooker), Sautéed Spinach, and Mashed Turnip (minus the Gorgonzola in the recipe link). However, this entree would also be great served over a bed of seasoned long grain wild rice!
Time: 5 Hours (most of which is slow cooker time)
Ingredients:
- Country Style Ribs
- Dill
- Garlic Powder
- White Pepper
- Salt
- Carrots
Method:
- Pat your meat dry with a paper towel, and then put them into your slow cooker.
- Sprinkle your seasonings on the top to coat.
- Set your slow cooker to low, and cook for 4-5 hours.
- After about 3 hours, peel and cut your carrots, and put them into your slow cooker to simmer in the rendered fat.
- Plate, devour, and enjoy!
One comment