I’ve been making some seriously delicious and simple meals lately at Castle Nicholls.
Winter is certainly hanging on here in the Southern Parts of Australia and as always, I am looking for thrifty ways of getting some serious healing into our family at meal-times.
This rib dish is so easy I don’t even need to go into long detail.
Brisk and thrifty.
Get your racks of free-range ribs… we used organic free-range ribs from Black Rock Village Meats.
Blend some organic currants (1/2 cup) with balsamic vinegar (about 1/4 cup per rack of ribs) 2 drops of wild orange essential oil, some salt and pepper and either some fresh herbs or a drop of cilantro essential oil or rosemary essential oil.
Place on an oven tray and cover in foil. Roast at 100C degrees (200F) for four hours.
Serve with salad.