Paleo diet for athletes

BABY BACK RIBS

My brother makes the best ribs I’ve ever had—it’s probably his dry rub, which he was nice enough to share with us here. My husband and I love making ribs on a Sunday when we’re going to be home all afternoon and can enjoy the smell of spicy, slow-cooked pork; it’s like driving on a summer night past our favorite BBQ place, down the street from our first apartment in Charlotte. SERVES 4

PREP TIME: 10 minutes, plus 1 hour to marinate

COOK TIME: 2 hours, 45 minutes

2 whole slabs pork baby back ribs

¾ cup Dry Rub (here)

1 cup (240 ml) white wine or beef broth

2 tablespoons (30 ml) honey

2 tablespoons (30 ml) white vinegar

2 garlic cloves, crushed

1. Line a baking sheet with aluminum foil. Lay the ribs flat on the baking sheet, and sprinkle them with the Dry Rub. Rub it in with your hands. Cover the sheet with more foil, and refrigerate for at least an hour.
2. Preheat the oven to 225°F (107°C).
3. In a small saucepan over low heat, mix together the wine or broth, honey, vinegar, and garlic, and warm for about 5 minutes. Open the foil, and pour half of the liquid in under the ribs. Return the pan to the stove, bring to a boil, and then reduce to a simmer.
4. Put the ribs in the oven, and bake for 2½ hours.
5. While the ribs cook, simmer the remaining sauce over low heat so it thickens into a glaze.
6. When the time is up, remove the ribs from the oven, and turn the heat to broil. Drizzle the sauce over the ribs, pop them under the broiler until they’re nicely browned, about 5 minutes, and serve.

VARIATION 1 ASIAN BABY BACK RIBS: Add 2 tablespoons (30 ml) sesame oil and 1 teaspoon (5 ml) garlic chili paste to the glaze, and garnish the cooked ribs with a sprinkle of sesame seeds and 1 to 2 tablespoons (30 ml) sliced scallions.

VARIATION 2 BBQ RIBS: Skip the Dry Rub and the glaze; instead, brush the ribs with homemade BBQ Sauce (here) for faster prep. Add 1 tablespoon (15 ml) chopped fresh rosemary for extra flavor .

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These baby back ribs get rubbed down with a spicy dry rub, chilled for an hour, then slow-roasted at 225°F with wine, honey, vinegar, and garlic until fall-apart tender. A final broil lacquers them in glaze. Sunday-afternoon cooking at its very best.

Pro Tips

• Rub the ribs generously and refrigerate them for at least an hour. The dry rub needs time to bloom on the meat.
• Roast low and slow at 225°F for 2 1/2 hours. That low heat is what turns baby backs tender.
• Pour half the warm wine and honey mixture under the ribs, then simmer the rest down into a glaze while they bake.
• Broil the glazed ribs about 5 minutes until nicely browned - and watch them closely, because honey burns fast.
• Asian variation: add sesame oil and garlic chili paste to the glaze, and garnish with sesame seeds and sliced scallions.

Frequently Asked Questions

Are baby back ribs paleo?

With a compliant dry rub they are - pork, wine or broth, honey, vinegar, and garlic. Check your rub for sugar and additives.

Can I make these ribs ahead of time?

Rub and refrigerate the ribs up to a day ahead. Roast them fresh - leftovers rewarm nicely under the broiler.

Can I use beef broth instead of white wine?

Yes, the recipe calls for either. The liquid steams under the ribs as they roast and flavors the meat.

How do I know when the ribs are done?

After 2 1/2 hours at 225°F the meat should pull easily from the bone. The broil at the end is only to set the glaze.

Recipe Card

Stav Kogan

BABY BACK RIBS

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 whole slabs pork baby back ribs
• ¾ cup Dry Rub (here)
• 1 cup white wine or beef broth
• 2 tbsp honey
• 2 tbsp white vinegar
• 2 garlic cloves, crushed

Method

 

1. Line a baking sheet with aluminum foil. Lay the ribs flat on the baking sheet, and sprinkle them with the Dry Rub. Rub it in with your hands.
2. Cover the sheet with more foil, and refrigerate for at least an hour.
3. Preheat the oven to 225°F.
4. In a small saucepan over low heat, mix together the wine or broth, honey, vinegar, and garlic, and warm for about 5 minutes. Open the foil, and pour half of the liquid in under the ribs. Return the pan to the stove, bring to a boil, and then reduce to a simmer.
5. Put the ribs in the oven, and bake for 2½ hours.
6. While the ribs cook, simmer the remaining sauce over low heat so it thickens into a glaze.
7. When the time is up, remove the ribs from the oven, and turn the heat to broil.
8. Drizzle the sauce over the ribs, pop them under the broiler until they’re nicely browned, about 5 minutes, and serve.

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