Oven Baked Ribs – Loosely Paleo

March 27, 2012 9:04 am

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.

_______________________________________________________________________________

Ingredients

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.

4 Comments

  • valleygirl

    Not bad. I did pork ribs and they cooked really well. I used the red wine vinegar and everything else minus the cayenne pepper. For me the sauce at the end reduced down wasn’t very good at all but the flavor of the meat without the sauce was perfect. It had a very salty oily taste to it (the sauce) and even some organic ketchup added couldn’t quite save it.
    Will have to mess around with it a bit next time.

    • hopefullyhomemade hopefullyhomemade

      That’s disappointing. I just made ribs yesterday and it donned on me that the recipe does not specify course kosher salt. If you use regular table salt the crystals are much finer and might have made your sauce too salty. As for it being oily, that must have to do with the cut of meat – sometimes they can be fatty. I’m sorry it didn’t work out for you because it really is one of my most requested dishes :(

  • Have you ever tried this in a slow cooker?

Leave a reply

required

required

optional