Paleo Barbecued Ribs

Ribs are such a summertime food and when the weather starts consistently hitting the 80's, I start craving ribs.  I know that so many people like to grill them, but I have found the oven to be the perfect tool for turning out consistent, perfectly cooked ribs.  I roast the ribs, simply seasoned with salt and pepper, in a roasting pan for an hour.  I then smother them with barbecue sauce and roast again for 20 minutes.  I slather again and roast for another 25 minutes and this gives me perfect ribs every time.

I served these with grilled corn on the cob (another craving, since it's not one of our recommended vegetables), and broccoli slaw.  This meal is summer on a plate.

Paleo Barbecued Ribs
Makes 2 servings

1 pound ribs (I used pork baby back)
Coarse Sea Salt
Freshly ground black pepper

For the Sauce:
15 ounce tomato sauce
1 cup water
1/2 cup apple cider vinegar
5 tablespoons raw honey
1/2 tablespoon ground black pepper
1/2 tablespoon ground onion powder
1/2 tablespoon ground mustard
1 teaspoon paprika
1 tablespoon lemon juice

Preheat oven to 325 degrees.

Start with the barbecue sauce by placing all ingredients in a medium saucepan over medium high heat and stir to combine.  Taste and adjust seasoning to your liking.  Bring to a boil.  Reduce heat and allow to simmer for 1 hour.

Meanwhile, cut ribs into two manageable size pieces, season with salt and pepper and place in roasting pan.  Roast for 1 hour.

Slather ribs with some of the barbecue sauce and roast for another 20 minutes.  Slather again with sauce and roast for another 25 minutes.

Serve with remaining barbecue sauce in a bowl.


Adapted from Paleo Cupboard

Our rating:

1/2

Pork Chops with Dry Rub and Paleo Barbecue Sauce

After spotting some fabulous looking boneless pork chops in the meat case, Gerry decided that was a great idea for dinner.  I took the chops out of the refrigerator about 30 minutes before cooking them.  I brushed them with oil and coated them with a dry rub of lots of different spices and some brown sugar to balance out the spices.  They went on the grill for about 10 minutes to cook to perfection and finally I spooned on some of this homemade barbecue sauce.  Of course, you could use whatever barbecue sauce you wish or use no sauce at all.  The rub is quite flavorful so the sauce is not really necessary (it's just a nice addition).  I served these very simply with mashed sweet potatoes and French green beans.

Pork Chops with Dry Rub
Makes 2 servings

For the rub:
1 teaspoon whole black peppercorns
1 teaspoon mustard seeds
1 teaspoon paprika
1 teaspoon light brown sugar
1 teaspoon kosher salt
3/4 teaspoon granulated garlic
3/4 teaspoon granulated onion
1/8 teaspoon ground cayenne pepper

2 boneless pork chops, 7 to 8 ounces each (about 1 inch thick)
Olive oil

Take the chops out of the refrigerator 20 to 30 minutes before grilling.

Meanwhile make the rub.  In a spice grinder (also know as a clean coffee grinder), pulse the peppercorns and mustard seeds until coarsely ground.  Pour into a small bowl and add the remaining rub ingredients and mix well.

Lightly brush the chops on both sides with the oil and sprinkle with the rub, pressing the spices into the meat to help them adhere.

Grill until barely pink in the center of the meat, 8 to 10 minutes, turning once.  Remove from the grill and let rest for 3 to 5 minutes.  Serve warm with sauce, if desired.


Slightly adapted from Weber's Real Grilling

Our rating: