Acre Station Meat Farm

Delicious Pork Recipes

BLT & G Wrap

  • 12 slices bacon, crisply-cooked
  • 4 8-inch flour tortillas
  • 4 ounces cream cheese spread
  • 1/2 cup chunky salsa
  • 1 cup iceberg lettuce, shredded
  • 1/2 cup guacamole

Spread each tortilla on one side with some cream cheese; top with some salsa and shredded lettuce and spread evenly. Place three slices bacon on each tortilla; top with some guacamole and roll up to serve immediately.

Carolina Country Style Ribs

  • 1 1/2 to 2 pounds boneless country-style pork ribs
  • 2 cups apple cider vinegar
  • 1 cup water, cold
  • 2 tablespoons vegetable oil
  • 2 tablespoons molasses, OR 1/4 cup firmly packed brown sugar
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons crushed red pepper
  • 1/2 teaspoon cayenne

Place ribs in a large bowl or resealable plastic bag, set aside. In 4-cup glass measure, stir together vinegar, water, oil, molasses, salt, red pepper flakes and cayenne pepper until salt is dissolved. Remove 1/2 cup marinade; set aside. Add remaining marinade to ribs; seal bag and marinate for 4 – 6 hours in the refrigerator. Remove ribs from marinade; discard marinade.

Prepare medium-hot fire; grill ribs over indirect heat for 50 to 60 minutes or until pork is tender and the internal temperature reaches 160º F. Baste ribs twice with reserved sauce mixture during last 15 minutes of grilling.
Serves 6.

Simple Spareribs

  • 2 slabs pork spareribs, about 6 pounds total
  • 2 tablespoons vegetable oil
  • kosher salt
  • pepper
  • barbecue sauce, (optional)

Prepare fire for indirect-heat cooking in a covered grill. Rub ribs with vegetable oil and season both sides with salt and pepper. Place ribs, not overlapping, over indirect heat on grill. Close grill hood and cook ribs for 1 1/2 to 2 hours, until ribs are very tender.

In final minutes of grilling, baste ribs with barbecue sauce, if desired. Cut and serve ribs with remaining sauce on the side.

Serves 6.