Saturday, September 1, 2012


Sasha says:  

To start, the short ribs are from Buena Park's Future Farmers of America. We had a smoked pork rind from last year's pig, so we put that over the short ribs in the crockpot like a blanket. Roasted in there all day with no seasoning, no nothing. Not even a liquid, so it was just fat seeping in there.
When they were finished about 8 hours later, I put the short ribs into a cast iron Dutch Oven. The sauce is made from fresh Lilikoi (passion fruit) that was grown here in Long Beach, which was part of our harvest this week. It's a tangy sweet BBQ sauce.
The end result is this - DELISH!
[after my acai bowl with granola this morning, I had to sample another piece of short rib for breakfast - so did Nalu]

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