fall-off-the-bone babyback ribs (Paleo and GAPS friendly)
For far too long the health food community has suffered from fat phobia. This myth is slowly being unraveled, however, as new studies reveal the important role fat plays in our health. Recently, nutrition scientists at the Havard School of Public Health stated that:
“the low-fat campaign has been based on little scientific evidence and may have caused unintended health consequences”
Because we have been conditioned to fear fat in our food, eating foods with fat can feel sinful. But the reason fat is so tasty is because as humans we are biologically programmed to desire it. What our bodies are asking us for, however, are natural fats (ones that our ancestors evolved with over hundreds of thousands of years). The American diet has replaced these natural fats with man-made, industrial seed oils- fats that are not found in nature and are thus foreign to our bodies.
Ribs seem like a lot of work but they’re so easy. The problem with ribs is usually the sauce they’re smothered in. I make a BBQ sauce when I cook ribs so I can control the ingredients myself. If you do use a store bought sauce, check the label carefully.
Makes 2-3 servings
Marinating ribs in sauce overnight greatly enhances flavor. Remove from refrigerator 1 hour prior to cooking. Remove membrane from backside of ribs if it has not already been removed.
Preheat oven to 300 degrees. Cover baking sheet with tin foil and sprinkle ribs with salt and pepper. With another piece of foil, cover ribs and fold carefully, making sure no steam can escape from the foil pack while cooking. Bake for 2 ½ – 3 hours. The ribs are done when the meat begins to recede from the bone. At this point, cover ribs with sauce and broil for an additional 4-5 minutes. Let rest for 10 minutes, slice, and enjoy!
*when you open the foil pack after the ribs are done cooking, there should be a pool of juices. I transfer this liquid to a saucepan and reduce to a thick sauce while the ribs cook for the final 4-5 minutes. I then pour this over the ribs when they are done.
Remember, source matters. This is especially true with meat, so get the best quality your budget allows for.
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