I received ribs at no cost from Zaycon Fresh. This post contains affiliate links.
I cannot tell you how much I love pork. When we lived in New Jersey I would buy it all the time in different cuts. Now that we are growing what we eat I really don’t get that much of it any longer. I will buy some bacon now and again as a treat from our butcher – he makes the world’s best bacon! – but we mostly eat chicken, venison and goat. Now and again some fish enters the rotation but that is treat. This is why I was so very happy to be offered the opportunity to try the meaty back ribs from Zaycon Fresh.
I figured that for my first taste of ribs in years I would prepare them with barbecue sauce and serve them with classic sides; cole slaw and corn bread. I hadn’t made cole slaw in a long while either – I used my mother’s recipe which I think she got from her mother so it’s been in the family for a long while – the recipe is below. The corn bread was just a basic recipe that I jazzed up a bit by using blood orange olive oil instead of melted butter.
Since Zaycon Fresh has teamed up with Chicken Soup for the Soul I used their Honey Mustard Barbecue Sauce on the ribs. I started them in an oven preheated to 250°.
Every half hour I’d brush them with a thin layer of the barbecue sauce. I did this for two hours and then I raised the heat to 300° and continued adding thin layers of barbecue sauce and let them cook for another hour.
They smelled heavenly as they were cooking. While they were in the oven I made the Cole Slaw.
Serves 4 – 6
1 small head of cabbage
1/3 cup evaporated milk
1/4 cup white vinegar
1/2 cup mayonnaise
Add the vinegar to the evaporated milk and set aside.
Trim and core the cabbage
Grate the cabbage either by hand or with a food processor.
When I was ready to serve dinner I cut the ribs and we were ready to eat. I’ll tell you after smelling them cooking for all those hours I was ready to eat!
Don’t they look amazing? Well, they were! They were very meaty and there wasn’t a lot of fat. The flavor of the meat was excellent.
The hubby really enjoyed them. I did too. I’m already thinking of how to cook the next rack. I will, of course share the recipe when I do. I think I’ll be grilling them – the season of the grill is upon us!
If you’d like to try these delicious ribs you can order them from Zaycon Fresh by checking out the the schedule of events for your area. I just ask if you do decide to order to please use my referral link: zayconfresh.com/refer/zf237258 I’ll get a small commission and every little bit helps.
Also, chicken breasts are on sale at Zaycon Fresh right now for $1.69 lb! This is the same delicious chicken I’ve written about in the past so check it out if you want to stock your freezer with high quality chicken.
Please enter the Chicken Across America Sweepstakes where you can win:
A top-of-the-line gas grill valued at up to $1000! What to cook on the new grill? How about we throw in two cases of Zaycon Fresh Chicken Breast and a case of Chicken Soup for the Soul BBQ Sauce? And heck, we’ll add a cooler valued at $100 so you can keep your chicken cool before you fire up the grill.
A case of fresh Chicken Breast and, because we like to keep things “tasteful,” we’ll also give you a case of Chicken Soup for the Soul BBQ Sauce!
A case of Chicken Soup for the Soul BBQ Sauce and a brand new Zaycon Fresh hoodie sweatshirt, so you can be comfy and stylin’ at the same time.
Doesn’t that sound great? Get your entries in and maybe you’ll be the lucky winner!
- 1 small head of cabbage
- ⅓ cup evaporated milk
- ¼ cup white vinegar
- ½ cup mayonnaise
- Add the vinegar to the evaporated milk and set aside.
- Trim and core the cabbage
- Grate the cabbage either by hand or with a food processor.
- Salt the grated cabbage and let sit for at least half an hour.
- Squeeze the cabbage to remove the excess water and place in a bowl.
- Fluff up the balls of squeezed cabbage.
- Add the evaporated milk mixture to the cabbage. Mix well.
- Add the mayonnaise and mix well.
- Taste and adjust seasoning.