Guest Recipe: Low Carb BBQ Ribs

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Today’s recipe might just become tonight’s dinner, it’s so tempting. Thanks to Bailey Ryan of Whole Kitchen Sink (formerly Paleo Bailey) for today’s awesome dish. 

These fall-of-the-bone BBQ ribs might first appear to be a bit of a time investment, but I promise you they’re worth the wait! Once they’re on the grill they’re pretty much hands off, leaving you free to enjoy the afternoon knowing dinner will be delicious! The trick to making these ribs perfect is to first remove the skin-like membrane on the underside of the ribs.

It’s a step a lot of us skip, but it makes a huge difference. You simply need to slide a knife between the membrane and the meat on one end of the rack of ribs and make an initial cut. Once you have one end separated from the meat, you can use a cloth or a paper towel to grab onto it and pull the rest away from the ribs.

Make sure to do this prior to seasoning! Then, make sure not to add the BBQ sauce until the last half hour on the grill. If you put it on too early it will burn onto the meat, instead of becoming a delicious caramelized glaze. Of course, this simple BBQ is made with the latest and greatest member of the Primal Kitchen® family, the Organic, Unsweetened Ketchup!

I KNOW you will love this ketchup, because I put it to the test with my (not paleo) boyfriend. I handed him dinner one night with Primal Kitchen’s Ketchup already on his plate, watched him eat it ALL, and then told him it was not his beloved highly processed ketchup. He was so impressed with the flavor and smooth consistency. It’s now our staple ketchup, and I’m thrilled I’ve converted him and gotten to toss out yet another conventional product and replaced it with a Primal Kitchen one!

Ingredients

For the Ribs:

• 1 rack of ribs, fat trimmed, and membrane removed
• 1/2 tablespoon garlic powder
• 1/2 tablespoon chili powder
• 1 teaspoon salt
• 1 teaspoon pepper

For the Sauce:

• 1 cup Primal Kitchen Organic Unsweetened Ketchup
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 2 teaspoon liquid smoke
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne powder
• Keto sweetener: 1/2 teaspoon liquid stevia -OR-
  Paleo sweetener: 1 1/2 tablespoon coconut sugar

Instructions

Rinse ribs with water and pat dry. Put a large sheet of tin foil on the counter. If it’s not wide enough, layer another one wide enough that you can tent the rib rack.

Lay the ribs bone side up and remove the membrane by sliding a knife underneath the membrane between the bones. Once it’s loosened you can peel it all off.

Combine the rib seasoning in a small dish, and then season the rack of ribs on both sides. Loosely wrap the ribs with the tinfoil forming a “tent” so the sides aren’t touching the ribs and seal closed at the top.

Heat grill to 250-300 ºF. Place the tinfoil tent onto the grill. You want to keep the temperature right around 250-300. Let cook for 2 hours.

Carefully open the tinfoil tent and brush liberally with BBQ sauce. Gently close tent again, it does not need to be sealed again. Let cook for an additional 1/2 hour until BBQ looks caramelized and like a glaze on the ribs.

Ribs are done cooking when the meat has shrunk, and 1/4 inch of the bone is exposed at the thinner end of the ribs. Remove from grill and let rest for 15 minutes in the foil prior to slicing.

Slice by cutting between the bones, add additional BBQ if you desire, and enjoy!

Bailey spent the last 2 years changing her relationship with food and herself. She lost 120 pounds while working 12-hour overnight shifts in a Minneapolis hospital and is now living a “whole” new life. She shares it all on her Instagram, @wholekitchensink and writes about healthy living, easy yet delicious recipes, and the ups and downs as she navigates finding overall wellness on her blog www.wholekitchensink.com.

Bailey Ryan www.wholekitchensink.com | IG: @wholekitchensink

The post Guest Recipe: Low Carb BBQ Ribs appeared first on Mark’s Daily Apple.

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