Thursday, June 23, 2011

Super Salivatingly Succulent Ribs, Sasquatch Style

Ribs...mmm... I love them! I get mouth watery just thinking about them. Nothing says delicious like juicy, melty, sliding off the bone, succulent ribs.

I ended up finding a gorgeous rack of local grass-fed beef spare ribs (a little over 4lbs).
I use the oven most often for cooking ribs. I like them in the crock pot too, and they're probably best cooked on the grill or smoker, but for the best combination of easy and delicious I tend to go with the oven.
Tip: never boil your ribs, yes it can make them tender, but it removes all of the flavor! You'll be eating bland meat and just tasting whatever sauce you slather them with, ugh.

Get a big glass pyrex type baking dish, and grease the bottom lightly with coconut oil (or suitable substitute).
Rinse off ribs, pat them dry with a paper towel, then set in the dish. Some people remove the membrane on the bottom of the ribs, I always leave it on, I like the texture, and it helps hold things together. If you're going to remove it though, go ahead and do so now. Using a spoon to slide under it after you get the edge started will probably make it easier. Then make up a dry rub consisting of coriander, cumin, smoked paprika, paprika, chipotle, salt, and pepper. You can also use mesquite seasoning, and salt to make it simpler. Then rub the ribs all over with the rub mix. Cover the dish with tin foil, and set in the fridge for a few hours.
When ready to cook, preheat the oven to 250F, insert dish of ribs covered with foil, and cook for 4 hours. You can also cook them at 300F for about 3 hours. After the allotted time, remove the foil with something other than your hand (be careful, its hot and very hot steam will probably come out), turn on the broiler and broil for just a minute (watch them and be very careful not to let them burn). Another option is to finish them on the grill. If you're using a barbecue sauce, spread it on before broiling, this will firm up the sauce on them.
after removing foil and applying a little sauce on part of them to try

You could try the barbecue sauce in the Primal Blueprint Cookbook (which is a great cookbook btw), or another paleo barbecue sauce like the one here from Son of Grok that seems to be pretty popular. I made an experimental mustard based barbecue sauce (here in SC mustard based is how BBQ sauce is done, haha) to try on part of the ribs, as you can see in the pictures. I also tried a little coconut cream concentrate on a couple of bites too just for the heck of it, heh heh, couldn't help myself. I think I actually liked them best without anything else on them, the dry rub and the natural flavor of the ribs was pretty spot on fantastic. They were actually so freakin good I ate 3/4ths of them, Sasquatch appetite :)
out of the oven, that lone rib at the top is because the dish wasn't long enough

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