My fool-proof recipe for making pork ribs; cook in the oven and finish on the grill or under a broiler
Of all the types of meat available, pork has always been my favorite. I don’t cook it very often because red meat is expensive when you buy heritage or sustainable pork, so it’s a wonderful treat from time to time. This would be a great choice for the upcoming holiday weekend. Since we don’t have a grill, I hadn’t made ribs before. I always worry about buying expensive meat and then ruining it.
The first time I had ribs cooked this way, my friend Hal had invited us up to Huntington Beach for the day. Hal made these amazing slow-cooked ribs, so great that I asked him for his recipe, which is more of a method. You can use any type of barbecue sauce, I have a killer sugar-free barbecue sauce recipe here. I used Tessemae’s, which is all-natural and paleo-friendly. You’ll need a large roasting pan or broiler pan with a rack for this recipe. The only other item is heavy duty aluminum foil!
The pork ribs steam slowly over low heat while the sauce soaks deep into the meat, adding rich flavor. You can cook them in advance then toast them on a grill, grill pan, or under a broiler.
paleo, low-sodium, migraine, dairy-free, gluten-free, celiac diets
Not recommended for:
vegan, vegetarian diets
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