Mouth Watering Honey BBQ Beef Back Ribs

Mouth-Watering Honey BBQ Beef Back Ribs

These are the most amazing, fall off the bone, finger-licken’ good ribs that you can make at home! 

By Sweet Grass Co-Op

These are the most amazing, fall off the bone, finger-licken’ good ribs that you can make at home!

Garden herb spice rub, slow-roasting and homemade honey bbq sauce are the secrets! Finish the ribs out on the grill, turn up the music and get ready for an absolutely satisfying dinner!

homemade bbq sauce

I like to get started with the honey barbeque sauce so it has time to sit and this allows the flavors to meld together. Play with the ingredients to your liking! Maybe you want to spice up your sauce with chopped green chile or sweeten with mango or pineapple.

Making your own bbq sauce is really fun actually! I have been playing with the amount of worcestershire, liquid smoke and apple cider vinegar to give it the perfect tangy, sweet, spicy combination that we all love!

Hey why not include a little helper! Little Charlie loves to measure out the ingredients, mix it all together and of course be the taste tester!

Here’s the recipe. Let’s get cookin!

Ingredients:

2-3 lbs Sweet Grass beef ribs

Homemade Honey Barbecue Sauce:
2 tsp onion powder
1 1/4 tbsp dijon mustard
1 cup Ketchup, organic
1 tsp liquid smoke
2 tbsp Worcestershire sauce
1 tsp Black pepper
1/4 cup honey
3 tbsp brown sugar
2 tsp Paprika
1/4 cup apple cider vinegar

Special Dry Rub:
1 tsp kosher salt
1 1/2 tbsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tbsp paprika
3 tbsp brown sugar

Instructions:

Rinse and dry the ribs.
Coat lightly with olive oil and massage dry rub into the ribs until fully covered.

If you have time, let the ribs marinate in the fridge for up to 1 to 2 or up to 24 hours.
Preheat the oven to 250 F.
Place the ribs on a baking sheet in a pouch of foil to lock in moisture.

Bake for 3 ½ to 4 hours and drain any excess fat. Smother with your homemade bbq sauce.

grassfed ribs

Finish the ribs off on the grill while brushing on more bbq sauce!

Serve hot and enjoy!

 

Share this with your friends and cook up something good.

Grass-Fed Roast with Garden Vegetables

Grass-Fed Roast with Garden Vegetables

Grass-fed roasts are one of my favorite cuts because when cooked liked this; the meat falls apart, becomes so tender and soaks up all the delicious flavor of the broth.

By Sweet Grass Co-Op

Fall is here! The air is crisp, fresh, and definitely cooling off! It is the perfect time for comfort foods such as a Sweet Grass grass-fed roast with garden veggies.

Grass-fed roasts are one of my favorite cuts because when cooked liked this, the meat falls apart, becomes so tender and soaks up all the delicious flavor of the broth. There is also nothing better than the way the smell of the roast wafts through the house. With using grass-fed beef, you also get the benefit of that real beef flavor, as well as all of the health benefits that come along with it.

Your family or guests will be eager for dinner tonight! Put the roast on to cook, get cozy in your favorite sweats, light a candle, grab a book and await a recipe that surely won’t disappoint.

Ingredients:

2-4 lb Sweet Grass Grass-fed Chuck, Arm, or Rump Roast
2 Onions
2 Tbsp Olive Oil
1 tsp of Salt
1 tsp of Pepper
1 Tbsp Oregano
2 Cloves Garlic
1 Bay Leaf
5 Potatoes
5 Carrots
1 Red Bell Pepper
4 Cups Beef Broth
3 Tbsp Ketchup
3/4 cup Soy Sauce
2 Tbsp Dijon Mustard
2 Tbsp BBQ Sauce

How to cook:

Season roast with salt, pepper, oregano and brown on all sides in olive oil.
Place roast in the pressure cooker with broth, ketchup, soy sauce, mustard, BBQ sauce, garlic, 1 chopped onion and cook for 1 hr 45 min at full pressure (medium to low heat). Depending on the size of your roast, you may need to add more broth or water so that the roast is completely covered.
Use the quick-release method and add remaining chopped vegetables and bring to full pressure for 15 minutes.

Serve hot and enjoy!

Share this with your friends and cook up something good.

Event Draft Template Wednesday, October 18th, 2017 @ 4:30 p.m.

Thursday, October 19th, 2017 @ 9:00 a.m.

Dinner and a social

Dinner and a social

Thursday, October 19th, 2017 @ 9:00 a.m.

at Carson Auditorium in the Student Union Building at Adam’s State University

We will have breakfast refreshments and an opening session with Allen to discuss his data on generating soil carbon and animal gain, maximizing cover crops for both farmers and ranchers in Southern Colorado and then head to

Skadberg Farms

For lunch and to observe cattle, take a look at infrastructure, discuss grazing skills, pasture and crops, body scores of cattle, culling cattle, and building farmer/rancher relationships.

We hope to see you there and hear your stories!

Tickets for $25 for Day 1, $50 for Day 2, and $65 for both Day 1 and Day 2

**Student scholarships available

You can purchase tickets ahead of time here or pay at the door, but please RSVP before October 11 to ensure your meal ticket

Allen Williams is a 6th generation family farmer and one of the pioneers of the pasture-based livestock industry. His efforts helped define production protocols and quality control measures that made this market possible. A former professor at Mississippi State University, he has made great strides in developing programs to determine an animal’s potential for finishing well on grass.

Allen has gone on to focus on soil health and to develop cover cropping techniques that incorporate the tool of livestock impact on crop land. Cover cropping can be a difficult tool to utilize, but could be a great boon to agriculture in the San Luis Valley, as it is a mutually beneficial concept and leads to decreased water use and improved soil fertility.

Allen Williams has consulted with more than 4,000 farmers and ranchers in the U.S., Canada, Mexico, and South America on operations ranging from a few acres to over 1 million acres. He holds a B.S. and M.S. in Animal Science from Clemson University and a Ph.D. in Genetics & Reproductive Physiology from Louisianna State University. He has authored more than 400 scientific and popular press articles and is an invited speaker at regional, national, and international conferences and symposia.

A huge thank you to our sponsors!

Rio Grande Conservation District/Center Conservation District www.rgwcd.org

Green Cover Seed www.greencoverseed.com

Western Landowners Alliance www.westernlandownersalliance.org

Soil Health Services e-mail:patrick@soilhealthservices.com

KW Farms www.kwfarms.net

Rocky Mountain Farmers Union www.rmfu.org

Southwest Grassfed Livestock Alliance www.grassfedlivestock.org

Adam’s State University www.adams.edu

Monte Vista Co-op www.mvcoop.com

Mosca Hooper Conservation District www.riograndewatershed.org/mosca-hooper.html