I love ribs. And so does EVERYONE else. My sister loves them and everyone who has had these ribs always wants more, or is upset that they weren’t there when I make them. But…
They are made with brown sugar, which is a big no-no when following a paleo lifestyle. So I have modified the recipe which originally came from Alton Brown.
1 rack of beef or pork ribs
1 1/2 Tablespoons kosher salt
1/2 Tablespoon chili powder
1 teaspoon dry, minced onion
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon Italian seasoning
1/2 cup beef broth
2 Tablespoons vinegar, white or red wine vinegar is my preference
about 1/2 cup honey – I just drizzled it on the top of the rack of ribs until it was liberally coated.
Preheat the oven to 250°.
Stir together the salt, chili powder, onion, garlic powder, cayenne pepper and Italian seasoning.
Lay the rack of ribs on a large sheet of foil meat side up. Rub the salt mixture on the top of the ribs.
Drizzle the honey all over the top of the ribs.
Pour the broth and and vinegar on top.
Place another piece of foil on top and crimp and roll edges to keep any juices from escaping.
Bake the ribs for 2 1/2 to 3 hours.
When the ribs come out of the oven, carefully peel back one edge of the foil and slowly pour off the juice into a sauce pot. Simmer liquid over medium high heat until it reduces to the consistency of a good BBQ sauce. You can either brush on the ribs and then place under the broiler to caramelize or cut the ribs and toss in the sauce or a little of both.
Cut ribs between every other bone and serve hot with plenty of napkins, or if you have hungry boys go ahead and pass out towels.
One rack of ribs usually serves 3-4 adults.