For this method, I conquered my fear of handling a rack of ribs. No joke, I’m not too great at handling raw meat. But, following a paleo lifestyle is important to me… so for a variety, I need to step it up a notch and grab the bull by its horns (or the pig by its ribs… ew?). I thought it would be a difficult task, but after talking to some people and testing it out in my own home, I found out about a way to cook ribs so they come out perfectly tender with a slight crisp to the top.
I chose back ribs instead of spare ribs because they are slightly less fatty. Also, if you can, ask for the ribs at the counter of your store instead of the prepackaged meat. This will most likely be more fresh and they aren’t just sitting around in juices.
TOTAL TIME: 2 Hours
1. Preheat oven to 375 degrees F. Lay down a piece of foil (my foil was 12″ wide) on top of a cooking sheet, but don’t tear off the end just yet. Lay the ribs on top and pull the foil so that it can easily go over the ribs in one piece. Now you can tear the foil, making sure that it can fully cover the ribs on bottom and top.
2. Cover the ribs in your favorite BBQ sauce. This can be homemade or organic/natural like Caveman Bob’s Paleo BBQ Sauce. Be careful when buying BBQ sauce from the store and triple check the label of ingredients. A lot of sauces contain preservatives, GMO ingredients (from corn or soy), added sugars and oils, and high fructose corn syrup!
3. Once the ribs are coated in sauce (I only coated the top, it should sink in just fine!), then begin to build your foil tent pack around the ribs. Fold over the foil to cover the ribs, then fold all the sides over towards the ceiling so that the seams of the foil are upwards and will keep the sauce from leaking. Make sure to push the top layer up, so that there is some room, don’t push the foil down on top of the ribs. This space should act like a steam tent, which will really keep the meat tender!
4. Put in the oven (which was pre-heated at 375 F). This should take 1.5-2 hours of slow-cooking deliciousness! Mine were done at exactly 2 hours. If you are curious at the 1.5 mark, just take it out and check, but most likely, you won’t over-cook these babies!
Enjoy these, they are so finger-licking good!
NUTRITION FROM RIBS:
Protein: 3 oz. of rib meat has about 25 grams of protein, counting for about 30% of it’s total caloric make up.
Vitamins: B6, thiamin, B12, niacin, riboflavin (Help us metabolize fat, protein, carbs. Also helps our cardiovascular system and immune system)
Minerals: iron, phosphorus, magnesium, potassium, zinc, selenium, and pantothenate.