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Goya champuru is a delicious Japanese stir fry made with pork belly and bitter melon. Specifically, goya champuru is from the island of Okinawa which has a distinctive culture apart from the rest of Japan. This dish is also really popular in Hawaii where there’s a lot of fusion with Japanese cooking.
Do you have a friend or loved one with a birthday coming up? Pisces season just began, and these recipes will go perfectly with the oceanic theme of this sign of the Zodiac. If astrology is not your thing, you’ll still love these dinner ideas - they’re completely irresistible. There’s something really special about cooking a memorable meal for someone you care about, and it’s really easy to do with quality meat and seafood. I happen to be a Pisces and can personally vouch for all of these meals! Known for being dreamy, creative and compassionate, this Zodiac sign is symbolized by two fish.
We get this amazing fish in limited quantities and due to this, we don’t always list it on the website. Feel free to give us a call or send us an email if you’d like to purchase some sablefish - it always sells out like hotcakes! This is my all time favorite type of fish and if you ask me, there’s only one way to prepare it. You need to marinate it for 24 hours for the best results so make sure to plan a day in advance. The marinade is simple: white miso paste, sake, mirin and coconut sugar (brown sugar is fine too). Give it a quick sear, then bake in the oven for 12 minutes at 350 degrees Fahrenheit. I like to serve miso sablefish over forbidden black rice with some broccoli or bok choy on the side. This is one of those recipes that’s really easy to make at home but delivers stunning, restaurant quality results every time. Sablefish is extremely similar to Chilean sea bass in flavor and texture, but far more sustainable. Your favorite Piscean will love this dreamy, exotic tasting meal!
Recipe Link: Incredibly Delicious Miso Sablefish (Black Cod) Recipe
My next choice for the perfect Pisces season birthday dinner is a king salmon fillet with a delicious orange, ginger maple & balsamic glaze. The zesty, sweet flavor is completely addictive and makes for a delightful experience. Our king salmon is the flakiest, most luscious salmon in existence and comes straight from the pristine waters off the coast of Alaska. This recipe, like the sablefish, is extremely easy to prepare. Simply marinate the salmon for fifteen minutes, give it a quick broil (8 minutes is all it takes) and dinner is on the table. I like it with some couscous and sautéed vegetables. If you’d prefer a simpler preparation, our salmon doesn’t need much adornment - just drizzle on some olive oil and top with slices of lemon and/or fresh herbs.
Recipe Link: Sweet & Citrusy Balsamic Maple Wild Caught Salmon Fillets
If you’re close with a Pisces, you probably know how indecisive they can be. Satisfy their desire for creatures of the sea without giving up a nice juicy steak by preparing surf and turf. The possibilities are endless… a bison tomahawk, filet mignon, or boneless ribeye would be my top choices. Our bison tomahawk steaks are some of the most impressive cuts of meat I’ve ever seen. Absolutely perfect for a celebration. If you’re going this route, you might want to consider pairing your steaks with one of our ivory king salmon fillets. This rare variety of king salmon has ivory colored flesh and a rich fat content. Prized by fishermen in Alaska, these are considered the most premium pieces of salmon. Or, you could mix it up with the meat portion by choosing some tender elk medallions, lamb chops or wild boar tenderloin. Let your creativity shine through in honor of all things Pisces!
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Wild Caught Salmon Pasta With Asparagus And Cream Sauce
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.
Spring is coming, but it’s not quite here yet. The weather here in northern New Mexico has started to warm up after all the snow we had recently, but it’s still that time of year where you’re not one hundred percent sure that there won’t be another cold snap. Nonetheless, we’re all thoroughly enjoying the warmer weather and sunshine. This delightful salmon pasta is undoubtedly the perfect fit for the cusp of winter into spring - creamy and warm, yet fresh and lively. Crisp, green asparagus, capers and a squeeze of lemon are the perfect balance to the rich sauce and flaky, flavorful salmon. Feel free to substitute the asparagus for whatever vegetables you have on hand - personally, I wish I had had some juicy cherry tomatoes in my kitchen to throw in.
Also Read: Recipe: How To Make Perfectly Pan Seared Salmon Fillets
All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.
With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.
Also Read: Salmon & Swiss Chard With Crispy Coconut And Turmeric
Coho salmon, also known as silver salmon, have a medium oil content but regardless are considered one of the best tasting varieties. Many who prefer a milder, lighter tasting salmon prize the coho above all others. Their significant oil content makes this variety flaky and buttery. Anyone who loves salmon but prefers a more subtle flavor will find that coho is a perfect fit. This variety of salmon is perfect for adding into pasta dishes.
Ingredients:
Also Read: How To Cook Salmon To Flakey, Tender Perfection Every Time
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Homemade Salmon Burgers That’ll Knock Your Socks Off
Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised bison, elk, wild boar, lamb, grass fed beef, poultry and seafood.
These gua bao pork belly buns are the most popular street food in Taiwan. It’s easy to see why they’re so well-loved - they’re salty, sweet, and savory with robustly marinated pork belly in a fluffy bao bun. Since you can’t really go wrong with marinated, tender pork belly, these would be delicious on any type of bun. But if you can, I really recommend either buying or making the gua bao buns. They have a cloud-like texture and make these sandwiches truly wonderful to eat. You can find them pre-made at Asian markets and some gourmet grocery stores. They’re not too hard to make at home, either. The ingredients are really simple and they just take a bit of time and care. There are lots of easy to follow recipes available online for making bao buns from scratch.
Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven
Now, onto the subject of pork belly. What’s the difference between pork belly and bacon, you ask? Well, they’re the same thing. They’re the exact same cut of meat. Bacon is commonly found in both cured and uncured varieties, while the same meat sold as pork belly is always uncured and often unsliced. Our heritage pork bacon is sliced and uncured, making it extremely convenient to prepare these sandwiches. This bacon is from Red Wattle pigs, renowned for having the best flavor of any heritage breed.
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free, just like all our other meat.
Also Read: Breakfast Burritos With Green Chile Heritage Pork Sausage
Ingredients:
Also Read: Heritage Pork Spare Ribs + Homemade Barbecue Sauce
Instructions:
Also Read: Heritage Pork Rib Chops With Orange Coriander Spice Butter
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based. And if you’re a New Mexico local, be sure to check out our butcher shop!
Every cut of meat and seafood is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of pasture raised bison, beef, elk, lamb, wild boar, poultry, seafood and more.
If you’re interested in adding organ meats into your diet but still feel a little intimidated by the idea, sweetbreads might be the introduction you’ve been looking for. They don’t have the strong, irony flavor associated with most organ meats. They taste pretty similar to chicken when breaded and sautéed or fried. Sweetbreads do require some preparation the day before to become a delicious meal, but the results are well worth it. Sweetbreads are considered a delicacy in many cultures, and here in America can most often be found in high end restaurants. They are rich, tender and succulent and pair well with sauces.
Also Read: How To Make Liver And Onions That Actually Tastes Good
With a name like sweetbreads, you’re probably wondering exactly what part of the animal this is referring to. Sweetbreads are actually the thymus gland, and the name comes from their succulent flavor and texture along with the Old English word for meat. They’re rich with minerals, healthy fats and fat soluble vitamins. One of the best things about sweetbreads is they’re pretty much impossible to overcook. Their texture will stay smooth and tender, unlike other more sensitive cuts of meat.
As with all organ meats, it’s especially important to make sure that sweetbreads come from healthy animals that were ethically raised. When animals are exposed to toxins, they accumulate far more heavily in the organs and bones than any other part of the body. The organs of animals who live stressful lifestyles are far different than when they live stress free lives the way nature intended. The organs we offer come from our pasture raised bison and beef. These animals are raised on thousands of acres and never exposed to hormones, steroids or antibiotics of any kind.
Also Read: How To Make The Most Flavorful Bone Broth Every Time
To prepare the sweetbreads, you’ll need to soak them in filtered water with a splash of vinegar for two hours or more (longer is fine, but two should do the trick). Change the water out a couple times while they’re soaking, as this process is removing blood and impurities from the meat. When they’re finished soaking, rinse the sweetbreads and put them in a saucepan with water or bone broth and a generous dash of salt. Simmer for 10-15 minutes, then remove with a slotted spoon and set aside to cool. When the sweetbreads have cooled enough to handle, use a sharp knife to carefully remove any membranes, tissues or fat. Cover the prepared sweetbreads with a layer of parchment paper and flatten them out overnight in the refrigerator by placing a cookie sheet on top. Your sweetbreads will be ready the next day for cooking.
Ingredients:
Also Read: How To Make Cuban Picadillo With American Wagyu Beef
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: How To Cook Steak Perfectly Without A Meat Thermometer
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised elk, bison, grass fed beef, lamb, wild boar, poultry and wild caught Alaskan seafood.
Are you a breakfast person? I know I am - I wake up starving pretty much every morning. To be completely honest, I often resort to eating toast as I run out the door on my way to work. But I know from experience that I feel much better throughout the day if I eat something with protein first thing in the morning. This casserole is really easy to make in advance - you can either refrigerate it overnight and pop it in the oven first thing in the morning, or have it already baked and reheat individual portions. It’s also a great weekend breakfast for a lazy Sunday.
Also Read: Biscuits & Gravy With Green Chile Heritage Pork Sausage
I used our heritage pork Italian sausage for this recipe, and loved the spicy yet slightly sweet flavor. This would also be amazing with our Hatch green chile pork sausage (a New Mexico specialty). Next time, I think I’ll add in some chopped wild boar bacon for good measure. I think the flavor of this casserole was also really enhanced by the fact that I used fresh eggs from the local farmer’s market. I find that there’s a huge difference in the way those taste compared with the free range ones I get from the supermarket - and I think the difference is in the freshness. If you don’t have fresh eggs available, don’t worry… this will still turn out delicious. I think this casserole would also be great with some shredded potatoes mixed in.
Also Read: Zuppa Toscana With Heritage Pork Sausage & Wild Boar Bacon
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free, just like all our other meat.
Ingredients:
Also Read:Heritage Pork Rib Chops With Orange Coriander Spice Butter
Instructions:
Also Read: Heritage Pork Spare Ribs + Homemade Barbecue Sauce
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
Biscuits and gravy is definitely a southern thing. Growing up in North Carolina, it was incredibly common for breakfast. There’s even an entire fast food chain dedicated to biscuits and gravy. This dish may have been around since as early as the Revolutionary War. Most historical accounts place the origin of biscuits and gravy somewhere in the southern Appalachian Mountains during the late 1800’s. However, now that I live in New Mexico, this breakfast classic is much harder to come by.
Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven
The southwest is the land of breakfast burritos and green chiles, which I absolutely adore. When I first tried our green chile heritage pork sausage, I knew it would be perfect for recreating this southern classic with a subtle New Mexican spin. If you’ve never had it before, biscuits and gravy is a humble dish. Flaky buttermilk biscuits (homemade is best, obviously) with a generous helping of sausage gravy over top. When done right, it’s heavenly, and this version with green chile gives just the right amount of heat. It’s cozy, satisfying and all around delicious.
Also Read: Breakfast Burritos With Green Chile Heritage Pork Sausage
Now, about the biscuits. You can use the store bought variety in a can if you want. This will still taste great. But if you want this to be truly amazing, you have to make homemade biscuits from scratch to go with it. The thing about making biscuits is that it’s actually really simple and requires super basic ingredients that you already have in your pantry. If you’re going to make homemade biscuits, just do a quick internet search to find instructions - I won’t go over it here because there’s already so many amazing and easy to follow biscuit recipes out there. But I will say that it’s definitely worth the extra bit of effort! However, I will admit that there are some pretty tasty ready made canned ones available these days - they just can’t compete with the real deal made-from-scratch biscuits.
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free - like all of the meat we offer.
Also Read: Heritage Pork Spare Ribs + Homemade Barbecue Sauce
Ingredients:
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: Heritage Pork Rib Chops With Orange Coriander Spice Butter
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
As a kid, I never really liked pork chops. It always seemed like they were dry and boring. Enter our heritage pork rib chops - they’ve changed my opinion on pork chops forever. They’re tender, flavorful and absolutely delicious. I decided to make a richly spiced compound butter to slather on, giving them an abundance of amazing flavor. Ginger, orange zest, garlic and coriander combine to make the perfect accompaniment to these rib chops. The fact that these chops are bone-in makes them that much juicer. The bone traps moisture in the meat, and adds an extra layer of meaty flavor to the dish. You’ll never want to make boneless pork chops again!
Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven
Everyone will love these pork chops. I love making compound butters, and there’s so many variations to play with when it comes to herbs and spices. I love the combination of fresh and zesty orange with warming ginger and fragrant coriander - and garlic of course. I love grass fed butter and getting something that’s well sourced will make your cooking taste that much better. My personal favorite is Kerrygold. The flavor, texture and color are amazing and it just enhances the taste of anything you put it on. Grass fed butter is a great source of nutrients and it’s one of my go-to sources of healthy fat (besides meat of course). Compound butters are a total game changer when it comes to cooking. Experiment with different ingredients and find your favorites! It can add something amazing to almost any dish.
Also Read: Breakfast Burritos With Green Chile Heritage Pork Sausage
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free - like all of the meat we offer.
Ingredients:
Also Read: Heritage Pork Spare Ribs + Homemade Barbecue Sauce
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: How To Make An Incredible Christmas Ham With Heritage Pork
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
Our smoked salmon is one of my personal favorite products, and customers tell us nearly every day how it’s the best smoked salmon they’ve ever tasted. Just last week, I had one woman waiting in our parking lot before we opened, because she could hardly wait to get more Alaskan king smoked salmon. She said that she and her husband had demolished the entire bag in one sitting. As delicious as it is all by itself, this smoked salmon and dill quiche is the perfect way to make it into a meal. Good for breakfast, brunch, lunch or even dinner, you really can’t go wrong. Better yet, it’s super easy to make and feels like a fancy item at your favorite brunch spot.
Also Read: Recipe: How To Make Perfectly Pan Seared Salmon Fillets
Wild caught salmon is famous for its rich content of omega-3 fatty acids. Interestingly, these highly beneficial healthy fats become even more stable when the fish is smoked using the method known as hot smoking. Although omega-3’s are known for being sensitive to high temperatures, for some reason the process of hot smoking causes the fatty acids to oxidize even less than they normally would without being subjected to heat. Amazingly, smoked salmon has an increased antioxidant capacity compared with unprocessed salmon.
All of our fish are caught using a hook and fishing line. They never go through the machinery that salmon canneries use, which negatively affects the taste and texture of the fish. Most commercially caught fish also sit around on the boat before being bled out, which negatively affects the taste and quality of the meat. These salmon are bled right away on the boat, resulting in the most premium and flavorful salmon you can get. They’re then pressure sealed and flash frozen at the peak of freshness.
Also Read: Salmon & Swiss Chard With Crispy Coconut And Turmeric
With these methods, having our flash frozen salmon delivered to you is actually highly preferable to buying fresh, unfrozen salmon unless you happen to be or live next door to a skilled fisherman. And even if that’s the case, the waters we source from off the Alaskan coast are some of the most pristine on the planet, making it very unlikely to find better fish anywhere else.
As with all fish, it’s very important to choose wild caught salmon over farmed. Farmed salmon are fed processed fish feed and exposed to large amounts of antibiotics, pesticides and other chemicals. Their nutritional value is vastly different from wild salmon. Farmed salmon contains much higher levels of fat (about three times as much) especially omega-6 fatty acids which most Americans already consume far too many of. It has 46% more calories, most of which are from fat. It’s also quite deficient in vitamins and minerals compared with wild caught salmon.
Ingredients:
Also Read: Salad Nicoise With Wild Caught Alaskan Sockeye Salmon
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Also Read: How To Cook Salmon To Flakey, Tender Perfection Every Time
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
I never realized how incredibly simple it is to make mouthwatering, super tender spare ribs until I slow roasted them in the oven. It’s such a delicious, flavorful main course and it requires essentially no prep work or actual cooking besides seasoning the meat and putting it in the oven. But we all know what the absolutely essential accompaniment to falling apart tender ribs is - finger lickin’ good barbecue sauce. There’s plenty of delicious barbecue sauces out there available for purchase, if you’d rather do that. Making your own is really easy though, and allows you to completely customize the flavor to your preferences.
Also Read: Breakfast Burritos With Green Chile Heritage Pork Sausage
Our heritage pork spare ribs are literally the best I’ve ever had. The flavor is incredible, not to mention this is the only pork I’ll eat because I know exactly where it comes from and how it’s raised. To ensure that ribs turn out as tender and flavorful as possible, it’s important to remove the thin membrane layer on top. Simply use a blunt knife to edge underneath the membrane, pull it off and discard. Then season the meat generously with sea salt and freshly ground black pepper and pop it in the oven to cook low and slow until they reach mouthwatering perfection.
Now, onto the matter of making your own barbecue sauce. This part takes a little extra effort but trust me… it’s so worth it. Your taste buds will thank you. You can easily make the sauce while the ribs are baking and set it aside for when they’re finished. Simply slow cook the onions until they’re golden brown, translucent and heavenly smelling. Then add in ketchup, sriracha, coconut sugar or honey and apple cider vinegar. Stir to combine and cook for a couple minutes to incorporate the flavors. Season to taste and set aside. If you plan on making a larger amount ahead to keep in the refrigerator, I’d recommend making a portion of it without the cooked onions as it will keep longer. Slather generously on anything and everything.
Also Read: How To Make A Slow Cooked Pork Butt Roast In The Oven
Our heritage pork is raised completely free range on a beautiful small farm here in Northern New Mexico. Each animal has approximately one half acre of land. These pigs roam as they please, swimming in the Rio Grande river. The farm is a rehabilitation center for those struggling with drug addictions. The center features agricultural therapy through caring for and interacting with the pigs. These animals get daily interaction, treats and live a completely stress-free life. Living stress-free is important for all animals, but particularly essential for pigs because they are quite sensitive. This pork is USDA Certified and grain fed with a nutritionally balanced diet. The pigs consume a nutritionally ideal ratio of crude protein, crude fiber and plant fiber. This pork is completely hormone, steroid and antibiotic free - like all of the meat we offer.
Ingredients:
For the barbecue sauce:
Also Read: How To Make An Incredible Christmas Ham With Heritage Pork
Instructions:
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.
