This is my husband’s favourite meal. Left to his own devices it’s his go-to dinner to make. It’s not the fastest recipe to get from start to plate but really most of the time you don’t need to watch over it so it’s minimal maintenance and it tastes so scrumptious it’s irresistible.
(Update! My husband switched to keto recently so he has to go without this particular recipe. His bad luck! Mwa-ha-haaa!!!!)
I’ll be honest, however, as delicious as this recipe is it has a lot of honey in it and carries the carbs as a result. For weight maintenance it’s fine but if you are actively attempting to lose weight it’s best to keep it to a maximum of once a month but it’s really is such a delicious recipe it’s worth including. You are also going to need a toothpick!!
We have also spent a good few hours scrubbing away at the baking tray afterwards when the aluminium foil failed us – trust me, there is no such thing as too much aluminium foil when it comes to this dish!
Paleo Bbq Ribs
- 2x 1.5kg pork spare ribs (3-4 lb each)
- 125 ml honey (1/2 cup)
- 60 ml white vinegar (1/4 cup)
- 2 x garlic cloves crushed
- 2 tsp tomato puree
- 2 tsp sweet paprika
- 1 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp dried ground ginger
- pinch of black pepper
- Rub the salt onto all sides of the pork spare ribs.
- Cut the ribs every 2-3 ribs.
- Mix all the remaining ingredients in a bowl large enough to contain the spare ribs.
- Place the ribs in the bowl and mix everything up so the meat is completely covered with the mixture.
- Cover the bowl and leave it in the fridge for 1 hour.
- Preheat a fan-assisted oven to 190 deg C or (375 deg F).
- Line the bottom of a baking tray with 2-3 layers of aluminium foil.
- Place the ribs meat side down and flat on the baking tray.
- Pour any left over marinade over the ribs.
- Use another sheet of aluminium foil to cover the ribs in the tray.
- Cook the ribs in the oven for 1 hour. Turn the ribs over every 15 mins and remove the covering layer of aluminium foil at 30 mins.