Dried Chutney Pork Ribs

Isaiah lives in the big city of Chicago, but connects with our farm regularly through weekly visits, virtually or in person. His main professional focus is to develop strong connections between our farm and a large variety of people throughout Illinois. You can find him on the weekends most likely selling our meat at a farmers market, currently scheduled weekly at the Green City indoor market on Rockwell Ave. Our connection to Isaiah began around a decade ago. He was maybe 12 years old, and walked up to our booth with as much confidence as a grown man. He asked if we needed any help, and your farmer Lou Ann being a mother of 4 kids, was no stranger to delegating tasks. From then on, a long lasting connection was built and now Isaiah works for our farm full-time while still living in Chicago. He has a massive passion for great food, whether eating or preparing it. I can only imagine being a young cook, in my 20s, never afraid to try diverse flavors or shy away from a little work in and out of the kitchen, sounds lovely doesn’t it? As he was watching football, he had some back ribs thawing in his refrigerator and knew they’d make the perfect snack when it came to the fourth quarter.   A simple approach to ribs, makes the whole process less intimidating to easily enjoy one of the most flavorful pork ribs straight from the farm on a lazy Sunday.