Savory pork ribs

My fool-proof recipe for making pork ribs; cook in the oven and finish on the grill or under a broiler

Of all the types of meat available, pork has always been my favorite. I don’t cook it very often because red meat is expensive when you buy heritage or sustainable pork, so it’s a wonderful treat from time to time. This would be a great choice for the upcoming holiday weekend. Since we don’t have a grill, I hadn’t made ribs before. I always worry about buying expensive meat and then ruining it.

The first time I had ribs cooked this way, my friend Hal had invited us up to Huntington Beach for the day. Hal made these amazing slow-cooked ribs, so great that I asked him for his recipe, which is more of a method. You can use any type of barbecue sauce, I have a killer sugar-free barbecue sauce recipe here. I used Tessemae’s, which is all-natural and paleo-friendly. You’ll need a large roasting pan or broiler pan with a rack for this recipe. The only other item is heavy duty aluminum foil!

The pork ribs steam slowly over low heat while the sauce soaks deep into the meat, adding rich flavor. You can cook them in advance then toast them on a grill, grill pan, or under a broiler.

Suitable for:

paleo, low-sodium, migraine, dairy-free, gluten-free, celiac diets

Not recommended for:

vegan, vegetarian diets

You might also like:

Sugar-free barbecue sauce
Healthy 4th of July menu
Smoked barbecue pork ribs from Cooking Light

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Savory pork ribs

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Print Recipe

• CourseDinner

Servings	Prep Time
4 servings	5 minutes

Cook Time

3 hours

Servings Prep Time 4 servings 5 minutes

Cook Time 3 hours

Savory pork ribs Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseDinner Servings Prep Time 4 servings 5 minutes Cook Time 3 hours Servings Prep Time 4 servings 5 minutes Cook Time 3 hours

Ingredients

• 3 pounds pork ribs
• 1/2 cup barbecue sauce Tessemae's or homemade

Servings: servings

Units:MetricUS Imperial

Instructions

1. Preheat the oven to 275F/135C.
2. Tear a piece of foil large enough to make a packet around the entire rack of ribs.

   
3. Unwrap the ribs from the package and pat dry with paper towels. Brush BBQ sauce over both sides.

   
4. Wrap up tightly into a packet. On the underside, poke 3 small holes to allow the steam to get in.

   
5. Fill the pan halfway full of water, then place the ribs on a rack over the pan.

   
6. Place the pan in the oven and cook for 2-1/2 hours.
7. Remove pan carefully from oven. At this point you can refrigerate the ribs in the foil packet until ready to serve.
8. Before serving, heat a grill to medium or a broiler to low-medium. Brush both sides with more BBQ sauce.
9. Grill or broil for 3-4 minutes per side to toast up the ribs.