Impress the In-laws Paleo Ribs with Wheat Belly BBQ sauce

Delicious gluten free ribs - okay - maybe not a "lean" protein but its not like we eat them everyday!

I have tried many rib recipes over the years. My father-in-law loves ribs and orders them almost every time he goes to a restaurant so I thought I better make sure mine taste pretty good. I think I have found the best/easiest/most full proof recipe. I have made it MANY times and they are always good (tooting my own horn - maybe - but seriously they are) and don't require a long cooking time or boiling first so they are pretty simple. I almost don't want to share the recipe...........but in the name of the health of all my friends I am going to share. 

Ribs as health food? Okay, not everyday but as a wheat-free treat and to keep things interesting because you can only eat so many chicken breasts. Normally I cover them with bulls-eye or whatever BBQ sauce is on sale but I decided I'm going to have to learn to make some sauces if I'm really going clean so I tried the BBQ sauce from the Wheat Belly Cookbook with some modifications. Hubby and Baba gave two thumbs up and both kids ate their "pork chops" so I guess it passed the test. 

Mama's Impress your In-Laws Ribs

2 lbs Side Ribs - but I've done with all kinds - I usually buy them at Costco as they are a good price and  they have always been a good cut. This was half a package so I froze the rest for another meal.

I cut the ribs into 3 or 4 ounce portions, basically two or three bones per section like in the picture. I spice them up and let them marinate in the fridge if I have time but I've often just spiced and put straight in the oven and they are fine. I change the spices every time - you can't go wrong but generally I always use garlic powder and then add one or all of the following: Montreal steak spice or oregano and black pepper. Coat both sides with spice. I don't salt them as the ribs are salty enough.

Preheat oven to 450 degrees. Bake the ribs (single layer) on a parchment lined cookie sheet or 9 x 13 casserole for 20 minutes at the high heat. After 20 minutes turn the heat down to 350 degrees and cook for another hour. I cooked them on parchment paper as I really hate cleaning the pan - but its not required. During the last 10 or 15 minutes of cooking remove from oven and baste both sides with BBQ sauce and put back in (in the summer you could throw them on the grill at this point if you want). So in total your cooking time is 1 hour, 20 minutes. Serve with veggies and a salad. Yum!

Mama's Modified Wheat Belly BBQ Sauce - low carb/sugar/wheat-free

1/4 cup finely minced onion 

1 or 2 cloves minced garlic

1 tsp butter or coconut oil

3 ounces tomato paste

4 ounces tomato sauce

1/2 cup apple cider vinegar

1/4 cup xylitol or 1/4 tsp liquid stevia or if you don't have try 1/4 cup honey/brown sugar

1 tbsps chili powder

1 tbsp paprika

1 tbsp lemon juice

1 tbsp gluten-free Worchestershire sauce

Melt butter or oil in a heavy saucepan. Fry the onion and garlic in melted butter until softened. Add remaining ingredients and mix well. Bring to a slow boil and then let simmer for at least 20 minutes until it thickens, stirring occasionally.  Remove from heat and let cool. You can store this for up to two weeks. This batch made enough for these ribs and there was about one cup left over for another meal. In the summer I will double this recipe since we grill almost everyday.