Cote a la’ Caramel

At Townsend pork is a mainstay, and the kitchen is stocked with many types of hams, bacon, and sausages. Most of the pig not utilized by the cooks for charcuterie is saved and eaten whole on the BBQ in the summer. This particular dish is found in the farms annual Guy Fawkes celebration.


3 -4 racks pasture raised pork ribs
1 lime, thinly sliced
1 ½ c hot water
1 tsp peppercorns

1 1/4c Ketchup
¾ c maple syrup
1/3c balsamic vinegar
1/4c cider vinegar
2 Tbsp soya sauce
2 tsp Dijon mustard
¼ tsp cayenne pepper
2c favorite caramel sauce


Heat oven 325 Deg

Lay ribs in a large roasting pan pour over water and sprinkle with peppercorns, lay lime slices over ribs. Tightly cover pan with foil and bake for 1-1 ½ hrs.

Bring to boil all the sauce ingredients. Reduce to simmer, simmering for 20 min. or till reduced by ½.

When ribs are done, remove and cut into individual ribletts. Brush each riblette with ½ the sauce and bake 20 min.

Brush with remaining sauce after 10 min, then continue to cook the remaining 10 min.  Remove from roaster and before serving drizzle with favorite caramel sauce.