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