What Did the Builders of Stonehenge Eat?
What Did the Builders of Stonehenge Eat? is a medium British recipe that serves 4. 650 calories per serving. Recipe by Tasting History with Max Miller on YouTube.
Prep: 45 min | Cook: 2 hrs 30 min | Total: 3 hrs 35 min
Cost: $45.98 total, $11.50 per serving
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
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
Season the Ribs
Rub 1 tablespoon of salt evenly over both sides of the ribs. Reserve the remaining tablespoon for the glaze.
Time: PT5M
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
Preheat the Oven
Preheat the oven to 350°F (175°C).
Time: PT10M
Temperature: 350°F
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
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
Rest the Ribs
Transfer ribs to a cutting board, cover loosely with foil, and let rest for 10 minutes before slicing.
Time: PT10M
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
Drain and Chop Nettles
Drain the nettles, let them cool slightly, then finely chop.
Time: PT5M
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
Melt Butter
Add 2 tablespoons butter to the pot and melt completely.
Time: PT2M
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
Add Water and Simmer
Pour in 1 quart of fresh water, bring to a gentle simmer.
Time: PT5M
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
Final Simmer
Reduce heat to low and simmer for 18 minutes, stirring occasionally, until the soup thickens and flavors meld.
Time: PT18M
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
Dietary info: Gluten‑Free, Contains nuts, Contains dairy, Contains meat
Allergens: Tree nuts (hazelnuts), Dairy (butter), Honey
Ingredient Substitutions
- Instead of Pork Ribs: Beef Ribs
- Instead of Honey: Maple syrup
- Instead of Blackberries: Blueberries
- Instead of Fresh Stinging Nettles: Spinach
- Instead of Hazelnuts: Almonds
- Instead of Butter: Margarine
- Instead of Wild Onion or Chives: Green onions
- Instead of Barley Flour: All‑purpose flour
Equipment Needed
- Oven
- Baking Pan with Rack
- Knife
- Paper Towel
- Mixing Bowl
- Pot (3‑quart)
- Blender or Fork (optional)
- Gloves
- Wooden Spoon
- Measuring Cups and Spoons
- Stove
Critical Steps — Do Not Skip
- Removing the membrane from the pork ribs
- Initial 1h30m roast of the ribs
- Final glaze and 35‑minute roast of the ribs
- Boiling nettles to neutralize stinging hairs
- Toasting hazelnuts without burning
- Thickening the soup with barley flour slurry
Chef Tips from the Video
- For extra smoky flavor, finish the ribs under the broiler for 2‑3 minutes after the final roast.
- Toast hazelnuts in a dry skillet before adding to the soup for a deeper nutty aroma.
- If fresh blackberries are out of season, use frozen berries—thaw and drain before mashing.
Troubleshooting
Ribs are dry after cooking.
Cover the pan loosely with foil during the first hour of roasting or add a splash of broth to the glaze.
Soup is too thin.
Whisk additional barley flour slurry (1 tbsp flour + 2 tbsp water) and simmer until desired thickness.
Nettles still sting after cooking.
Ensure the nettles are boiled for at least 5 minutes; longer boiling neutralizes the hairs completely.
Storage
Refrigerator: Store ribs and soup separately in airtight containers for up to 3 days.
Freezer: Ribs freeze well for up to 2 months; reheat gently. Soup freezes for up to 1 month; thaw and reheat on low.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Glaze the ribs and refrigerate overnight; bake as directed the next day for deeper flavor.
- Soup can be made a day ahead; reheat gently over low heat, adding a splash of water if it thickens too much.
Frequently Asked Questions
What is the cultural significance and history of honey and blackberry glazed pork ribs in late Neolithic Britain?
Archaeological evidence from Durrington Walls shows that 90 % of animal bones belong to pigs, many of which were likely fed sweet foods like honey or berries. The glaze recreates that sweet, smoky flavor that Neolithic builders may have enjoyed during feasting events aligned with midsummer sun rituals.
What are the traditional regional variations of nettle soup in prehistoric British cuisine?
While the exact recipe is unknown, evidence suggests that nettles were boiled in pots with locally available nuts such as hazelnuts and dairy products like butter. Some regions may have added wild onions or chives, while others used barley or emmer wheat as a thickener.
How was honey used by Neolithic peoples around Stonehenge, and why is it featured in this rib recipe?
Honey was one of the few sweeteners available in prehistoric Britain, derived from wild bees. Tooth decay patterns on pig remains indicate a high‑sugar diet, so honey is used in the glaze to mimic the natural sweetness the animals likely consumed.
What occasions or celebrations were the builders of Stonehenge traditionally associated with when eating dishes like these?
Feasting likely occurred during midsummer and midwinter solstices, when the monument aligns with the sun. Large gatherings would have featured pork, honey, berries, and hearty soups to provide energy for communal labor and ritual celebrations.
What other late Neolithic British dishes pair well with honey‑glazed pork ribs and nettle soup?
Complementary dishes could include roasted root vegetables such as parsnips, barley flatbreads, or a simple cheese made from goat’s milk. A fermented oat porridge would also reflect the grain use of the period.
What makes honey and blackberry glazed pork ribs special in the context of British prehistoric cuisine?
The combination of sweet honey, tart blackberries, and smoky notes mirrors the limited sweet and smoky ingredients available to Neolithic Britons, offering a historically grounded yet delicious flavor profile that modern palates can appreciate.
What are the most common mistakes to avoid when making honey and blackberry glazed pork ribs?
Common errors include not removing the rib membrane, which prevents the glaze from penetrating, over‑cooking the ribs which dries them out, and skipping the second glaze step, which leaves the ribs lacking the signature sticky coating.
Why does this recipe use liquid smoke instead of cooking the ribs over an open fire?
Liquid smoke replicates the smoky flavor that archaeological scorch marks suggest the Neolithic builders achieved by cooking over open flames, while keeping the process safe and practical for a modern kitchen.
Can I make the nettle and hazelnut soup ahead of time and how should I store it?
Yes, the soup can be prepared up to a day in advance. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low heat, adding a splash of water if it has thickened too much.
What does the YouTube channel Tasting History with Max Miller specialize in?
The YouTube channel Tasting History with Max Miller specializes in recreating historically inspired dishes, exploring the food culture of past civilizations, and pairing culinary experiments with travel and archaeological storytelling.
How does the YouTube channel Tasting History with Max Miller's approach to British prehistoric cooking differ from other history cooking channels?
Tasting History with Max Miller combines on‑site archaeological research, interviews with experts, and modern culinary techniques, focusing on the scientific evidence behind each ingredient, whereas many other channels rely more on speculation or modern reinterpretations without deep archaeological context.
Last updated: August 21, 2026
