Yeah ... yeah ,,, I know that this is a hokey title ... but the label on my organic molasses .... which I used in this dish said it was "mindfully delicious". So I made these Paleo ribs even more onomatopoetic by calling them instead "mindfully mouthwatering".
And they ARE! Come to think of it ... a Paleo diet does promote more mental clarity, energy, and less inflammation and leaky gut ... which gifts you with overall better well-being.
And I was pleasantly surprised when I researched it that molasses is not only Paleo-friendly but the most nutrient-dense of all sweeteners. Pair it with no-sugar-added ketchup and you have a simple dynamite BBQ sauce that deepens in flavor as it cooks.
Not only that ... I coupled this with my fave rib-cooking tip of first boiling the ribs first IN BEER! Yes ... IN BEER.
The chef I worked with used to cut the ribs in threes and boil them in beer just about 10 minutes to render the fat. There are different schools of thought about boiling ribs ... but I've been doing this FOREVER ... since my early 30's ... and the ribs come out spectacular every time.
Many rib recipes encourage you to cook them in foil ... I'm not a fan as aluminum can leach into food and has been linked to Alzheimer's. But using parchment ... a staple in commercial kitchens as well as my own ... over and under the foil minimizes that risk.
You can do these ribs totally in the oven or take them out 15 minutes before they're done and toss them on the grill to finish them. I found these to be the easiest ribs I've ever made ... and they're not short on taste either! Eat them UP!
AuthorJill PlaceThese ribs are the easiest I've ever made ... and lean (my secret cooking trick) and Paleo (with molasses and no sugar added ketchup) to boot!
Cut ribs into threes.
Heat water and 1 can beer in large pot until boiling. Adjust heat and simmer ribs on low about 10 minutes. When you see fat being rendered in the water, remove the ribs with tongs and set aside.
Stir together all sauce ingredients (onion through pepper) in a 2-quart heavy saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 15 minutes.
Transfer sauce to a blender and puree until smooth. Cool and add to a large sealable plastic bag with ribs. Press as much air as you can out so that the sauce is touching the ribs and seal. Marinate at least 24 hours.
Put rack in lower third of oven and preheat oven to 350 degrees F. Line a large shallow baking pan with foil and place a sheet of parchment over it
Remove ribs from bag with tongs and place on baking sheet; cover with another sheet of parchment and crimp aluminum foil tightly around the edges of the pan.
Bake one hour. Then, remove top layer of foil and parchment, return to oven and bake another hour. Alternately, remove ribs about half an hour to 15 minutes before they're done and place on grill 15 to 20 minutes to finish.
Ingredients
Directions
Cut ribs into threes.
Heat water and 1 can beer in large pot until boiling. Adjust heat and simmer ribs on low about 10 minutes. When you see fat being rendered in the water, remove the ribs with tongs and set aside.
Stir together all sauce ingredients (onion through pepper) in a 2-quart heavy saucepan and bring to a boil over medium heat. Reduce heat and simmer, covered, for 15 minutes.
Transfer sauce to a blender and puree until smooth. Cool and add to a large sealable plastic bag with ribs. Press as much air as you can out so that the sauce is touching the ribs and seal. Marinate at least 24 hours.
Put rack in lower third of oven and preheat oven to 350 degrees F. Line a large shallow baking pan with foil and place a sheet of parchment over it
Remove ribs from bag with tongs and place on baking sheet; cover with another sheet of parchment and crimp aluminum foil tightly around the edges of the pan.
Bake one hour. Then, remove top layer of foil and parchment, return to oven and bake another hour. Alternately, remove ribs about half an hour to 15 minutes before they're done and place on grill 15 to 20 minutes to finish.
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