What Did the Builders of Stonehenge Eat?

Ingredients

• 2 lb Pork Ribs (bone‑in rack, preferably baby back)
• 2 tablespoons Salt (kosher salt)
• 0.5 cup Honey (raw honey preferred)
• 0.25 cup Blackberries (fresh or frozen)
• 1 tablespoon Liquid Smoke (optional, adds smoky flavor)
• 1.5 lb Fresh Stinging Nettles (wear gloves when handling; wash thoroughly)
• 0.25 cup Hazelnuts (lightly crushed, unsalted)
• 2 tablespoons Butter (unsalted, salted butter adds flavor)
• 0.25 cup Wild Onion or Chives (chopped; use chives if wild onion unavailable)
• 2 tablespoons Barley Flour (for thickening the soup)
• 1 quart Water (fresh, for soup base)

Instructions

1. Prepare the Ribs

   Place the rack of pork ribs on a cutting board, slide a knife under the thin membrane on the bone side and peel it off using a paper towel for grip.

   Time: PT10M

2. Season the Ribs

   Rub 1 tablespoon of salt evenly over both sides of the ribs. Reserve the remaining tablespoon for the glaze.

   Time: PT5M

3. Make the Honey‑Blackberry Glaze

   In a mixing bowl combine 1/2 cup honey, the remaining 1 tablespoon salt, 1 tablespoon liquid smoke (if using), and mashed blackberries until smooth.

   Time: PT5M

4. Preheat the Oven

   Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

5. First Glaze and Roast (Meaty Side Down)

   Place the ribs meat‑side down on the rack in the pan, brush half the glaze over both sides, and roast for 1 hour 30 minutes.

   Time: PT1H30M

   Temperature: 350°F

6. Second Glaze and Finish Roast

   Remove the ribs, brush the remaining glaze on both sides, flip meat side up, and roast another 35 minutes until the meat is tender and falling off the bone.

   Time: PT35M

   Temperature: 350°F

7. Rest the Ribs

   Transfer ribs to a cutting board, cover loosely with foil, and let rest for 10 minutes before slicing.

   Time: PT10M

8. Boil Nettles to Remove Stings

   Wear gloves, place fresh nettles in a 3‑quart pot, cover with water, and bring to a boil for 5 minutes.

   Time: PT5M

   Temperature: 212°F

9. Drain and Chop Nettles

   Drain the nettles, let them cool slightly, then finely chop.

   Time: PT5M

10. Toast Hazelnuts

    Return the empty pot to medium heat, add 1/4 cup hazelnuts, and toast, stirring constantly, for 5 minutes until lightly browned.

    Time: PT5M

11. Melt Butter

    Add 2 tablespoons butter to the pot and melt completely.

    Time: PT2M

12. Sauté Nettles and Chives

    Stir in the chopped nettles and 1/4 cup chopped chives, sauté for about 20 seconds just to coat them in butter.

    Time: PT20S

13. Add Water and Simmer

    Pour in 1 quart of fresh water, bring to a gentle simmer.

    Time: PT5M

14. Thicken with Barley Flour

    In a small bowl whisk 1/2 cup of the hot soup liquid with 2 tablespoons barley flour, then stir the slurry back into the pot.

    Time: PT5M

15. Final Simmer

    Reduce heat to low and simmer for 18 minutes, stirring occasionally, until the soup thickens and flavors meld.

    Time: PT18M

16. Serve

    Ladle soup into bowls, garnish with a few extra toasted hazelnuts if desired, and serve the rested honey‑blackberry ribs on the side.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g