New OPL with the Bensons

This recipe was updated in the summer of 2020 (original post was 2014)

Braised Baby Back Ribs | Our Paleo Life

One day, I stumbled across an Alton Brown rib recipe and thought I’d give it a shot. The actual cooking method was more what I was looking for, as I made a few changes to the actual ingredients. After a few attempts at modifying the dry rub ingredients to be just right, I think I found what is delicious enough for even me to like. Too bad our kids actually like them, though, because that means less for the parents.

Braised Baby Back Ribs | Our Paleo Life

Ribs are definitely a paper plate kind of food, you know what I mean? It’s just the right way to eat them. So grab a paper plate, pile it high with a stack of these tasty ribs, and go to town. A pile of bones is a true gesture of gratitude to your chef.

Braised Baby Back Ribs | Our Paleo Life
Braised Baby Back Ribs | Our Paleo Life

Braised Baby Back Ribs

Yield: 8
Prep Time: 1 hour 15 minutes
Cook Time: 4 hours
Total Time: 5 hours 15 minutes

Ribs are definitely a paper plate kind of food, you know what I mean? It's just the right way to eat them. So grab a paper plate, pile it high with a stack of these tasty ribs, and go to town. A pile of bones is a true gesture of gratitude to your chef.

Ingredients

  • 3-4 lbs Baby Back Ribs, approx. 1-2 slabs

Dry Rub

  • 4 Tbsp Coconut Sugar
  • 1 1/2 Tbsp Sea Salt
  • 1/2 Tbsp Smoked Paprika
  • 1/4 tsp Fresh Ground Black Pepper
  • 1/4 tsp Chili Powder
  • 1/4 tsp Onion Powder

Braising Liquid

  • 1 cup Red Wine
  • 1 Tbsp White Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp Blackstrap Molasses
  • 2 cloves Garlic, minced

Instructions

  1. In a small bowl, combine all dry rub ingredients and mix well. Make sure there are no coconut sugar clumps (crushing with a fork helps).
  2. Divide the dry rub evenly among all slabs, coating generously on both sides, patting it in.
  3. Place rib slabs in a large baking dish or other container and refrigerate for at least 1 hour, or up to 4 hours.
  4. Preheat oven to 225°F.
  5. In a microwavable bowl, combine all braising liquid ingredients. Microwave on HIGH for 1 minute.
  6. Place a large piece of heavy-duty aluminum foil shiny side down (1 piece of foil for each slab). If your slabs are too long, cut them in half. Place one slab in the center of each piece of foil.
  7. Bring the long edges of the foil together over the top of the slab, gently rolling once (don't make this too tight, you'll need to open it in a minute). Roll the short sides up so that the creases are above the ribs. Make this seal as tight as possible. Repeat for all foil packets.
  8. Place the foil packets on a large baking sheet (or 2 baking sheets if you have too many packs). Open the top of the foil on each slab and pour the braising liquid into each foil packet, dividing equally among them all (ex: 1/2 cup each if you have 2 packets). Reseal the top of the foil, tightly this time.
  9. Place baking trays in the oven and braise for 2.5 - 4 hours. The longer they cook, the more tender they will be. Cook for no less than 2.5 hours.
  10. Remove the Baking tray and open the foil packets carefully. They will release steam and you don't want to spill the liquid. Remove the ribs from the foil and place on a broiler pan (I like to line mine with more foil so I don't have anything to clean).
  11. Pour all the remaining liquid into a medium saucepan. Bring to a boil and simmer until the liquid is reduced to a thin syrup. This can take up to 20 minutes.
  12. Turn the broiler on HIGH. Brush the glaze on top of the ribs and place under the broiler for a couple minutes until the glaze caramelizes and bubbles.
  13. Serve immediately. Keep the remaining glaze in a bowl in case you want to dip your ribs in it.
Leave a Reply

Your email address will not be published. Required fields are marked *

You May Also Like
Slowcooker Minestrone Soup
Read More

Crockpot Paleo Minestrone Soup {with Instant Pot option}

We have enjoyed this soup both with and without the addition of the pork sausage, so it is both Whole30 and vegan friendly. This minestrone soup tastes even better than the endless soup from a certain chain restaurant, and you can make you own endless salad to go along with it.
Blueberries & Cream Gummies {by Our Paleo Life}
Read More

Blueberries & Cream Gummies – Paleo

My kids love these real-fruit, no-sugar gummies and I love that they're getting the benefits from gelatin and real fruit and not the nasty side-effects of corn syrup and artificial colors and flavors.