As we head into the winter season, foraging becomes scarce-so instead, we headed just around the corner to one of our favorite Rhode Island farms. Pats Pastured, located at 830 South Rd. in East Greenwich, humanely raises chickens, ducks, turkeys, pork, and beef on a pasture-based diet. Their animals graze on grass and, during the colder months, non-GMO beans and grains. They use no antibiotics, hormones, GMOs, steroids, or any other garbage that is regularly pumped into our food system. Owners Patrick and Kelly raise their animals with genuine care, and it shows. While we were there, we picked up a couple racks of ribs to create a unique BBQ recipe using another locally made product that we love – Chili Moromi Sauce, crafted just a few miles south of Pats Pastured, in Connecticut, at the Moromi Kitchen.

Chili Moromi Sauce is crafted using time-honored Japanese fermentation techniques, where koji works its magic on organic wheat to create soy sauce. This product has locally grown cayenne peppers added to the mixture-The result is a uniquely New England–meets-Japanese pantry staple-a soy/miso-like sauce layered with deep umami, gentle sweetness, and a clean, balanced heat that elevates any dish we create at Culinary Harts.

During our visit to Moromi’s facility in North Stonington, CT, co-owner Bob gave us an incredible behind-the-scenes tour. The air was filled with aromas of fermented soybeans, peppers, mushrooms, kelp, and rye. He even brought us into their koji room, where koji is cultivated to transform corn, soy, and rye into culinary treasures. Deja and I were genuinely in awe-finding a place like this so close to home was unexpected and inspiring. Bob’s passion for his craft shined through every step of the process. (And yes-we got to sign their wall of fame alongside chefs and enthusiasts who came before us.)

Early in my career I cooked at a small BBQ restaurant in southern Louisiana, and even after years of working at luxury hotels, my love for BBQ has only grown. This recipe brings that nostalgia forward, blending Southern roots with the New England craftsmanship we champion at Culinary Harts.

This dish is simple, bold, and highlights the passion behind both Pats Pastured and Moromi.

Enjoy, and continue supporting the farmers and makers who bring real food to life!

Featured Farm: Pats Pastured, 830 South Rd, East Greenwich, RI

Ingredients used: Moromi Chili Sauce

Deja & Karsten Hart

Culinary Harts