Sunday, September 23, 2012



2 lbs. pork riblets, soak in salt water for 15 min. and then pat dry
3 Tb. olive oil
Salt and pepper to taste
1 c. brown rice flour or other GF flour
1 yellow onion, halved and sliced
2 sprigs of rosemary
4 large garlic cloves, smashed
2 Tb. butter or butter substitute
1/2 c. water
2/3 can of your favorite root beer

Directions:  Heat oil in a large frying pan over high heat.  Sprinkle both sides of the pork riblets with salt and pepper, rub in.  Dredge in flour, shake off excess and place in pan, cooking 2 minutes per side.  Add onion to the slow cooker.  Place meat on top of onions and add the juice and bits from the pan by deglazing with the water.  Add the rosemary and smashed garlic.  Season with more salt and pepper.  Finally, add the butter and root beer.  Set cooker to HIGH and cook for 6 hours.  (Serving suggestion:  plate up with roasted garlic-rosemary potatoes and grilled asparagus)