Spicy Pastured Pork BBQ Ribs

2 full racks of ribs 2 1/2 to 3 1/2 lbs

Dry Rub (or your favorite rib rub)

  • 1/2 cup brown sugar

  • 1 table spoon garlic salt

  • 1 tablespoon garlic powder

  • 1 teaspoon red pepper

  • 1 teaspoon black pepper

  • 1 tablespoon crushed rosemary

  • ½ teaspoon red pepper flakes (or dried ground jalapeños)

  • ¼ teaspoon cayenne pepper

  • To make the dry rub, thoroughly mix the brown sugar, garlic salt, garlic powder, ground red pepper, rosemary, black pepper, red pepper flakes, and cayenne pepper in a small bowl.

BBQ Sauce (your favorite) 2 cups

3 to 4 heaping tablespoons "Don't Be Jelly" Strawberry Habenero jelly (or 1 to 2 tablespoons Sambal Oelek chili paste)



Preheat oven to 225°

Place the wild boar ribs on a cutting board and remove the thin membrane that lies on the bone side of the ribs. 

Lay out three sheets of tin foil and place a rack on top.

Rinse the meat and then massage each side with light or heavy coating of dry rub (depending on your taste). 

Cover the ribs with three more layers of tin foil, and fold the edges to make a tight seal.

Place tin foil-wrapped ribs (fat side up) in the oven to bake for 3 hours.

Important: Cook until the meat pulls back from the end of the bone about 1/4 of an inch, remove from oven and let rest in foil for 20 minutes.  

Remove the rib racks from the tin foil and slice them between each bone to make individual servings.

Place the individual ribs on a tin foil-lined baking pan and douse the ribs with a generous layer of the barbecue sauce and jelly (or chili paste).

Turn the oven to broil and place the ribs back in the oven on the highest rack for approximately 5 to 7 minutes, or until barbecue sauce begins to caramelize and burn.  Watch carefully, they can burn fast!




For the grill:

A grill works equally well for this method. Simply heat the grill to 225 degrees, place the tin-foil-wrapped-ribs right on the grill, and close the lid for about 1 1/2 hours. Then, instead of broiling the ribs, place them directly on the grill after you paint with BBQ mixture to caramelize the sauce.

For the smoker:

Cover the ribs with rub as directed, place fat side up (without foil) directly in the smoker at 190 degrees for about 4 to 5 hours or until the meat has pulled back 1/4 inch from the end of the bone.  Then wrap tightly in foil, place in a microwave or cooler with a towel covering the ribs for 20 minutes. Let them rest.  Open the top of the foil, paint with bbq mixture, place in broiling pan, broil in the oven until sauce is caramelized. Remove and cut apart. 

Marinated Top Round Steak

1 lb Polyface top round steak
1 lemon-juiced
2-3 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
3 sprigs fresh rosemary-stems removed
2 cloves garlic-smashed
Ground pepper to taste
Salt to taste

In a small bowl, whisk together the lemon juice, olive oil, soy sauce, Worcestershire sauce, rosemary, garlic and pepper. Place the top round steak in a large Ziploc bag and pour the marinade over the steak. Seal the bag and place in the refrigerator for 24 hours (can be marinated for less time if need be).

Take the steak out of the refrigerator half an hour before cooking to take the chill off. Preheat a grill or skillet to medium high. Shake any excess marinade off the steak and sprinkle salt on one side. Place the steak on the grill or skillet salt side down and lightly salt the other side of the steak. Cook for 5-8 minutes (depending on how well done you like it). Flip the steak and cook for an additional 5-8 minutes. Remove steak from the grill or skillet and let rest for 10 minutes. Thinly slice steak on an angle and serve.

*PolyFace Farm recipe

Beef Stroganoff

Number of Servings - 6-8

2 lbs Beef Tips

3 T. Butter

1/2 lb mushrooms

1 medium onion, chopped

1/2 clove garlic

1 c. sour cream

1 c. consomme

Salt and Pepper

Preheat skillet to 350 F. Melt butter in skillet; add onion and sauté until clear. Add beef, turning to brown on all sides.  Push to one side of skillet and sauté sliced mushrooms.  Season with salt, petter and garlic.  combine with beef; add cream, consommé, and simmer about 5 minutes and serve.