Saturday was the kick-off of The Charleston Farmers Market downtown. After hanging with my LLF buddies at the Plow to Chow tent, I decided to browse the market to pick-up a few items for myself. I ran in to my friend, Will Altman of Altman Ranch and we proceeded to chat. I noticed on his menu most everything was sold out, which is wonderful for him! I asked what he would recommend for me…the not so skilled chef. He recommended the riblets and shared a super easy riblets and grits recipe that y’all have to try at home. I paired this with some sautéed collard greens from Freeman Farm.

riblets

Crockpot Riblets and Grits

Ingredients:

  • Pack of Altman Ranch Riblets
  • 1 cup Red Wine
  • 1/3 cup soy sauce
  • 2 cloves chopped garlic
  • 2-3 tbs brown sugar

In a large measuring cup whisk the red wine (I used this as an excuse to open a bottle), soy sauce, garlic and brown sugar. Pour over the riblets in a crockpot and allow them to cook on low for about 3.5 – 4 hours or until fully cooked and tender. Once these were done cooking, I set my crock pot on the warm setting so I could prepare my sides. I cooked a batch of Charleston stone ground grits and sautéed some collard greens. In a small pan, I made a rue out of melted butter and some flour. I then cupped in some of the red wine sauce from the crock pot to make a nice, thick gravy. I poured this over my grits, and topped with two of the riblets. Delicious!

Alyssa Smith
Eat Local Challenge Coordinator and President of Vestige Communications