Tasting History with Max Miller
Published 17 Feb 2026Roasted pork ribs with blackberries and honey with Stonehenge Nettle and Hazelnut Soup
City/Region: Britain
Time Period: 3000-1500 BCEAbout 2 miles from Stonehenge is Durrington Walls, the place that archaeologists believe was the living settlement for the people who built and used Stonehenge. Amongst the evidence of what was eaten, there are a lot of bones, about 90% of them being pig bones. Based on scientific analysis of the pig teeth found there, they were probably fattened on something sweet, which would have probably been honey or berries, so I’m using both to prepare these pork ribs.
This is a simple preparation, but these ribs are so good. The honey is the dominant flavor and the blackberry does come through. The other 10% of bones found at Durrington Walls were mostly cattle, so you could use beef ribs instead if you’d like, you’ll just have to cook them longer.
Ingredients:
1 rack pork back ribs
2 tablespoons salt
1/2 cup (170 g) honey
1/4 cup blackberries, or better yet, sloe berries if you can get them
1 tablespoon liquid smoke, optionalInstructions:
- Preheat the oven to 350°F (175°C).
- Remove the silverskin from the ribs by making a slice down the back of the ribs and peeling the membrane off. A paper towel is helpful for gripping the membrane.
- Rub some of the salt into both sides of the ribs. If you have some left over, save it to add to the honey glaze in the next step.
- To make the glaze, mix any remaining salt and the liquid smoke, if using, into the honey, then mash the berries and mix them into the honey as well.
- Place the ribs in a roasting pan with a rack, then take about half of the glaze and spread it onto both sides of the ribs.
- With the meaty side down, roast the ribs for 1 1/2 hours.
- Take the ribs out and coat them again on both sides with the rest of the glaze. Return them to the oven meaty side up for another 30 to 45 minutes, or until the meat is nice and tender and falling off the bone, then serve them forth with Stonehenge Nettle and Hazelnut Soup for a complete Neolithic meal.
A hearty nettle and hazelnut soup with Stonehenge Pork Ribs with Honey and Blackberries
City/Region: Britain
Time Period: 3000-1500 BCE2 miles northeast of Stonehenge is Durrington Walls, where archaeologists believe the people who built and used Stonehenge lived. In addition to lots of animal bones, archaeologists have found pots that were used for cooking over or next to a fire, and 21% of the pottery shards had evidence of holding dairy fats.
Based on this and ingredients that would have been growing in Britain at the time, this soup is perhaps not the most flavorful dish I’ve ever made, but it is simple and hearty and is actually pretty good.
Ingredients:
3 quart (3 L) pot filled with nettles*
1/4 cup (40 g) lightly crushed hazelnuts
2 tablespoons (30 g) salted butter
A small bunch wild onion or chives, chopped
2 tablespoons (10 g) barley flour
*Wear gloves when handling uncooked nettles so that they don’t sting you.Instructions:
- Fill the 3 quart (3 L) pot with nettles, then fill the pot with water. Bring the pot to a boil over high heat, then boil for 5 minutes. Drain the nettles, reserving 1 quart (1 L) of the cooking water, and let them cool, then chop them very finely.
- To the empty pot add the hazelnuts and cook them over high heat, stirring constantly, for about 5 minutes or until they’re lightly toasted.
- Add the butter to the pot and let it melt, then add in the chopped nettles and the chives, and stir to coat them with the butter, sauteeing for about 15 to 20 seconds.
- Add in the reserved cooking water and bring the pot to a simmer.
- Once the pot is simmering, take out about 1/2 cup (120 ml) of the liquid and whisk the barley flour into it. When it’s well mixed, stir it into the soup, reduce the heat to low, and cook for another 15 to 20 minutes.
- Taste and add salt if you’d like, then serve it forth with Stonehenge Pork Ribs with Honey and Blackberries for a complete Neolithic meal.
August 14, 2026
What Did the Builders of Stonehenge Eat?
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