Hello all! This is going to be a quick post as I am running off to class in a bit, but really this recipe will speak for itself. It's quick, easy, and the word that truly comes to mind, is succulent. I would definitely recommend that this entree be paired with our famous sweet potato fries.
This particular recipe is for pork ribs - so find yourself a traditionally raised, and preferably, local source. You can also expect to see a recipe for beef ribs not too far in the future.
The main point I would like to leave you with in terms of preparation, is to encourage you to use unbleached parchment paper to wrap your ribs in instead of aluminum. Too many of the recipes online, paleo or otherwise, use aluminum foil indiscriminately, and this is a cause for concern. While it is true that there has not been much research done on the effect of cooking with aluminum foil specifically, there are studies documenting that some metal from the foil does sluff off during the cooking process. In addition, aluminum toxicity is now being connected with Alzheimer's. While cooking with the foil does not contribute enough exposure on its own to be a direct culprit, consider the following: (a) the use of this foil over a lifetime (repetitive/chronic exposure), and (b) paired with aluminum exposure from other areas of our lives (ie. conventional makeup and other products). Consider these factors with any other additional avenues of exposure and this could be an issue in the long term. So why use it if there are better alternatives, right? Parchment paper (unbleached) is not hard to find, or alternatively I suppose you could use a Pyrex dish with a lid.
We definitely don't use it. Avoid it if you can - end rant .
More importantly, I hope you all enjoy this recipe! As a former long time vegan (yup, that happened), I take pride in being able to cook delicious ribs. Let us know how they turn out, and snap a pic for the giveaway.
Note: If you're wondering why the ribs look darkened, do not despair - it is just the result of the cocoa in the dry rub.
TIME: 1 hr 15 min
YIELD: 1 rack
1 rack traditionally raised pork side ribs (Use fresh ribs or frozen ones that have been completely thawed)
1 tbs local maple syrup
1.5 tbs cultured organic butter
Cocoa Chili Dry Rub:
1 tsp raw cocoa powder
1 tsp himalayan sea salt
1/2 tsp dried red chilis (or more if you prefer more of a kick)
1/4 tsp cayenne
1/2 tsp ground vanilla bean
1. Preheat oven to 350F.
2. Line a baking sheet with unbleached parchment paper, and place the ribs on top.
3. Pre mix dry rub - and apply dry rub thoroughly on both sides of the ribs.
4. Place small chunks of butter evenly spaced apart on top of the rack of ribs. This will keep them soft through the baking process and add flavor (and nutrition!).
5. Take another sheet of parchment paper and wrap the ribs thoroughly over top, gently tucking it under the sides of the ribs.
7. Place in the oven on the bottom rack and bake for 1 hr 15 min.
8. Remove ribs from oven and parchment paper, lightly drizzle with maple syrup, cut up and serve immediately.