Our Paleo Family

Paleo Low and Slow Baby Back Ribs

I’m not sure when ribs began showing up on our family menus, but I’m so glad they did. Ribs are a special treat around here because they are expensive, but they’re easy and oh, so yummy. Whenever we eat one of these extravagant meals, I remind myself what the same meal would cost if we ate it in a restaurant. With that perspective, even filet mignon and lobster are a bargain. Hear that, honey?

This is a super easy recipe, I promise, but there is some time involved, so read the recipe carefully and plan ahead. I even prepared a little video for you to demonstrate the hardest part of the recipe – removing that tough piece of tissue from the back of the ribs.

 

Make sure you give yourself time for the full process: you need to prepare the rub, clean the ribs, apply the rub and allow “marinating” time, then there’s the baking time, preparing the sauce time, then grilling time. Altogether, this recipe takes about 24 hours, but less than an hour of active work. Trust me, it’s all worth it. Really, really worth it.

 

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Low and Slow Ribs
Print Recipe
The perfect paleo dinner for a summer barbecue, a birthday celebration or just any old Tuesday!
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
6 hours 18 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
6 hours 18 hours
Low and Slow Ribs
Print Recipe
The perfect paleo dinner for a summer barbecue, a birthday celebration or just any old Tuesday!
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
6 hours 18 hours
Servings Prep Time
6-8 people 30 minutes
Cook Time Passive Time
6 hours 18 hours
Ingredients
Rub
Sauce
Additional Ingredients
  • 3-4 lbs. baby back ribs this is usually three small or two medium racks
Servings: people
Instructions
  1. Prepare the rub by combining all ingredients in a bowl and mixing well.
  2. Prepare the ribs by patting them dry and removing the silverskin from the bone side of the ribs. See video above for a quick tutorial.
  3. Divide rub evenly between racks of ribs, sprinkle it on both sides and rub it in. Cover tightly with plastic wrap and place in the refrigerator for 4-6 hours or up to 24 hours.
  4. When ready to cook, place ribs on a rack set inside a rimmed half baking sheet. Do not overlap the ribs if at all possible. See picture. Mine were overlapping just a tiny bit, but as they baked, they shrunk enough that I could separate them.
  5. Add about a cup of water to the bottom of the pan and cover tightly with foil. Bake in a 225 degree oven for 5-6 hours until very tender, but not falling off the bone.
  6. Sometime while the ribs are baking, make your sauce: melt ghee in a medium saucepan and add diced onions. Sprinkle in a little salt and pepper. Cook over medium low for 20-30 minutes, stirring occasionally until onions are nicely caramelized. Add remaining sauce ingredients, mix well and simmer for 15 minutes. If making this ahead of time, refrigerate until ready to use.
  7. At this point, turn your grill on as low as it goes, scrape off any bits of food from your last grilled meal, then place your ribs on the grill, evenly spaced. Cover and grill for 45 minutes. Now baste one side with sauce. Grill 15 minutes. Flip and baste other side with sauce. Grill 5-10 more minutes. Remove to a cutting board.
  8. Your masterpiece is now complete. Cut them into sections and serve. Now sit back and wait for the applause.
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