Saturday, November 26, 2011

Slow Jams Scandinavian Ribs

We have some great friends in Norway and sometimes they join us in our kitchen!  When we introduced them to our blueberry jam, naturally, they wanted to add their own flavors from home and this rib recipe became a top hit!

2 Slabs Baby Back Ribs          
2 Apples (your choice, just make sure they are Michigan!)
2 Pears (read above - Michigan!)
2 Garlic Cloves
10 Sprigs fresh Thyme
Salt and Pepper 
Slow Jam's Blueberry Jam
1 cup Water
3 tbs Juniper Berries
1 tbs. Ground Cardamom
Cheesecloth and Butcher String

Salt and pepper ribs generously, making sure to get both sides of ribs.  Crush garlic and rub ribs with garlic and thyme (no need to take off stems).  Cover and place ribs in refrigerator for up 24 hours. 
When you are ready to cook ribs, preheat oven to 375 degrees. Take ribs out of refrigerator while oven preheats and roughly chop apples and pears in long slices, about an inch thick.  Wrap ribs and apples and pears in foil and place on baking sheet and then put in oven. 
While ribs are baking, take juniper berries and cardamom and crush roughly with the back of a heavy knife or in a mortal/pestle.  You don’t want to pulverize the spices, you just want to release their aroma and open them up so they will infuse with the jam.  Wrap crushed spices in a round of cheesecloth and secure with butcher string.   Bring the water to a low boil in a sauce pot.  Add spice mixture and let boil for 10 minutes (secure the spice bundle to the pan handle).  Add 1 jar of Blueberry Jam and bring mixture to a low simmer keeping spice mixture inside the pot.  Keep heat on low and allow flavors to infuse for up to 1 hour (check occasionally to see how flavor develops).  Stir occasionally to make sure jam does not burn.   
After ribs have been baking for an hour, open the foil to expose the tops of the ribs.  Bake for another hour so the meat gets nice and brown. 
When ready to serve, remove ribs from foil and place on cutting board.  Let the ribs sit at least 10 minutes after they have been removed from the oven.  Cut ribs into 2-3 bone sections and place on platter.  Serve blueberry jam on the side. 

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