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.


Crockpot Riblets and Grits


  • 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
Eat Local Challenge Coordinator and President of Vestige Communications