Ribs… They have to be one of the most fun, yet most messy things to eat. But that’s the whole point right? Haha! Many people associate ribs with take-away and unhealthy food but actually, they can be just as good for you as any other cut of meat. It all depends on the quality of the animal/meat you use, what you cook them in and what you eat them with.
Meat Quality – whether you’re cooking pork, beef or lamb ribs always ensure your meat is free-range and grass fed where possible. Local farmers markets are usually a great place to source these. I use Backfatters Heritage Free Range Pork in this recipe.
What you cook them with – avoid cooking the ribs in sauces that are high in sugar (be it added sugar or natural sugars like honey and maple syrup).
What you eat them with – opt for a homemade mash and fresh salad instead of the typical chips that have been deep fried (usually in hydrogenated, poor quality vegetable oil).
Recipe Type: GF, DF, Paleo
- ~1kg free range pork ribs (or beef or lamb if you prefer)
- 1 C passata (or crushed tomatoes)
- 1 C water or bone broth
- 1 onion, roughly chopped
- 3 cloves garlic, crushed
- 2 bay leaves
- 1-2 t ground cumin
- 1 T dijon mustard
- 4 t smoked paprika
- 1 t dried rosemary, or 1 sprig fresh
- salt and pepper to season
- 1 small head of red cabbage (or 1/4 large head), shredded
- 2 medium carrots, julienned
- 1/2 capsicum, julienned
- 3 C kale leaves, thinly chopped
- 2 T Mayonnaise
- Juice of 2 Lemon
Cauliflower or Broccauli Mash:
For the Ribs:
- Preheat oven to 180degC
- Place all ingredients except the ribs into a deep casserole dish, roasting pot or Dutch oven. Give them a bit of a mix with a wooden spoon.
- Add the ribs and generously coat with the sauce.
- Place the lid on the pot/casserole dish (or cover with foil). Cook for 2-2.5 hours.
- Serve hot with slaw and mash.
For the Slaw:
- Chop/prepare vegetables as described above (shredded/julienned/finely chopped). Place in a large salad bowl.
- In a small bowl, whisk the Mayonnaise and lemon juice together.
- Pour Mayo mixture over the salad and toss to coat/combine.
For the Mash:
Prepare cauliflower or broccauli mash per recipe here.