I use this recipe time and time again, and I always get rave reviews. I usually double the sauce so there’s extra for people who like to dip.
Ingredients: (6 Servings)
3 pounds baby back pork ribs
1 Cup Homemade Ketchup
3 Tbsp minced onion
3 Tbsp Butter
2 Tbsp Freshly Squeezed Orange Juice
1/4 Cup Grade B Dark Maple Syrup (to taste)
2 tsp Southeast Asian Fish Sauce
1 Tbsp Chili Powder
1 Tbsp Unfiltered Cider Vinegar
1 tsp Freshly Ground Black Pepper
1/2 tsp Blackstrap Molasses (optional)
1. Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
2. In a small saucepan, stir together all other ingredients in a small saucepan. Bring to a simmer over low heat for 5 to 10 minutes, stirring occasionally. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
3. Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
4. Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.
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