Whole30 Baby Back Ribs – These baby back always screams summer to me. I’m bringing summer back with these juicy and smoky ribs that will leave your fingers sticky and face covered in sauce.
I started my weekend right by sleeping in until Sapporo woke me up to go outside. He’s my alarm clock on the weekends. If only he was like that during the work week and wake me up at 6 am, I’d be all set. I went to barre class at Pure Barre in Palo Alto at 10 am and I felt great afterwards. I really love taking barre classes and my joints thank me but my muscles must hate me.
After class I did a Costco run and that was a mistake going in during lunch time on a Saturday. Parking was horrible, the aisles were packed especially in the meat and produce session, and lines were long. I went in for tomato sauce for spaghetti sauce and $150 later, I bought meat, toilet paper, paper towels, tulip bulbs (which I did not need), salad mix, eggs, and bacon. I forgot the tomato sauce! *sigh*
For dinner, I wanted ribs. It’s been cold lately and I wanted my summer back. There’s something about baby back ribs that always screams summer. It’s the use of the grill and the hands that makes your hands sticky and face painted with barbecue sauce that reminds me of summer.
I made a quick marinade with garlic and coconut amino acids to It is simple and it adds a little sweetness tropical flavor to the meat. I usually make my own sauce to glaze the ribs with honey but since I’m on whole30 and cannot use any form of sugar, which was a bit of a challenging on whole30 since I love using honey to sweeten my sauce. Unfortunately, you cannot have any form of sugar on whole30 even the natural stuff. I replaced the honey with sweetness of dates and caramelized onions. When you cook onions over a low temperature, the natural sugars release making the onions caramelize.The sauce came out sweet and tangy.
- 1 slap of baby back pork ribs
- 1/4 cup of coconut amino acids
- 4 cloves of garlic, minced
- juice of half a lemon
- a pinch of salt and pepper
- 2 tbs of extra virgin olive oil
- 1/2 medium red onion
- 2 tbs of apple cider vinegar
- 1 16 oz of tomato sauce
- 3 dates, pits removed and rough chopped
- 1 tsp of garlic powder
- 1 tsp of paprika
- In a large zip lock bag, add the pork ribs and add the coconut amino acids and garlic
- Marinate the ribs for at least 30 minutes or overnight
- Place the ribs on a wire rack and cook for 2 hours
- In a sauce pan, heat the EVOO over medium heat
- Add the onion and cook until caramelize (approximately 10 minutes over medium heat)
- Add the apple cider vinegar
- Add the tomato sauce and simmer for 30 minutes, stirring frequently
- Season with salt and pepper to taste
- Glaze the ribs with the sauce in 1.5 hour
- Cook for another 30 minutes or until the the ribs are tender