You guys know how much I love comfort food, right? Well, summer is fast approaching and although I’ve been known to eat stews and casseroles in the comfort of my air-conditioned home, I find that I crave a different kind of comfort food as the temperature rises. Barbecue!!
So today I am sharing a recipe I’ve made many times – ribs! They come out perfectly every single time. The secret is the low and slow steam they get in the oven before getting a quick crisp on the grill. Slather them in your favorite BBQ sauce and get messy!
We get all of our meat from a local farmer who raises grass-fed and pastured animals. I always pre-order ribs and keep a little stockpile in the freezer. We enjoy both spare ribs and baby back ribs and either will work in this recipe, although I prefer spare ribs for this application.
What’s the difference? Baby back ribs come from the loin section at top of the rib cage. Some of the loin meat is removed and the remaining meat left on the ribs gives you baby back ribs. They tend to be leaner and a littler meatier then spare ribs. Spare ribs come from the belly part of the rib cage (also where bacon comes from) so they tend to be a little fattier and and tougher than baby back ribs. (1) This isn’t a bad thing, they just need to be prepared correctly. That’s where low and slow comes in. Just like any fattier, tougher cut of meat, slow cooking will allow breakdown of the tougher tissue and will give you a delicious, tender outcome.
- 3-4 pounds of pork spare ribs, preferably pasture raised
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon ground cayenne pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups of homemade chicken stock
- Lots of your favorite BBQ sauce (I love this totally clean, paleo-approved one from my sister’s blog.)
What to do:
In a small bowl, combine all of the spices, cumin through black pepper. Pat your ribs dry and place them in a large baking dish. Clean up the ribs a little if needed (remove the silver skin from the underside and trim large pieces of fat). Gently rub the spice mixture all over the ribs – top and bottom. Let the ribs sit at room temperature for 30 minutes to an hour.
Preheat the oven to 200 degrees.
Pour stock into the baking dish with the ribs and cover with foil. Place in the oven for 4 hours.
After 4 hours, remove the ribs from the baking dish. Preheat the grill to medium heat. If desired, cut the ribs into smaller sections. Crisp up the ribs slightly by grilling on each side for 2-3 minutes.
Serve slathered with barbecue sauce. Get messy and eat with your hands!