Ok, I have to admit that our carnivorous household LOVES baby back ribs. I was wandering through one of the markets I frequent on Friday and I saw baby back ribs at a really great price. I hadn’t made them since going paleo a year ago and figured it was long over due.
With three kids, I look for easy to make foods that are also easy to eat, as most of the time my kids don’t bother sitting down to eat, they just keep moving.
Since going paleo we no longer eat commercially prepared bbq sauces because of the high fructose corn syrup and high quantities of chemical additives found in most of our favorite condiments. I do make my own bbq sauce without sugar, but my favorite kind of ribs are the dry rubbed type versus the saucy type. When we go out to eat, we only get dry rubbed ribs, but even then, they typically have a tremendous amount of sugar. Every dry rub recipe I’ve seen calls for enormous amounts of brown sugar.
So yesterday I set out to create a tasty, yet unsweetened version of this particular family favorite. This is truly an easy recipe, despite the fact that it does have more than 5 ingredients, which isn’t normal for me.
Remember, as I’ve said, I’m not the measuring type – so typically, my recipes are more functional and are designed to be adapted to whatever you have on hand. The following ingredients are all staples in my pantry. When I went paleo, I cleaned out my pantry of literally everything and just began to amass a large and varied collection of fresh and dried spices and seasonings.
This amount of dry rub was the perfect amount for exactly 3 racks of ribs.
Ingredients for Dry Rub:
4 Tbs dark chili powder
2 Tbs garlic powder
2 Tbs ground mustard seed
1 Tbs sea salt
1 Tbs ground coriander
2 Tbs ground cumin seed
2 Tbs paprika
1 Tbs dried ground chipotle pepper
Ingredients for Ribs:
baby back ribs
Dry Rub mixture
Prep your ribs by rinsing them and patting dry. Generously coat the ribs with the rub. I made these all in one day, but highly recommend letting the rub set on the ribs in the fridge for a few hours before cooking.
When you are ready to cook them, preheat your oven to 300 degreed fahrenheit. put the ribs on a rack bone side down, elevated over a baking sheet (to catch the drippings) and pour a little EVOO over the top op the ribs, just lightly. Place in the oven and cook for one hour.
This can just as easily have been done on a gas grill at a low temp. I opted for the oven because I was really multi-tasking yesterday.
Beginning at the 60 minute mark rotate the direction of the tray (not flip the ribs), cook for another 2 hours, rotating the direction of the tray every 30 minutes for even cooking.
I served these with little more than a simple salad and some baked sweet potatoes. This was a huge hit in our house, I hope they are in yours as well. Because they do take 3 hours to cook, this makes a great weekend splurge 🙂