I got a great deal on some pork ribs the other week, and they had been sat in the freezer waiting for me to come up with a recipe to use them.
I modified my Tasty Intercostals recipe, as the rub used on these ribs contained a lot of non-AIP spices.
Because of this, I created my own version of an AIP spice rub which I rubbed on the ribs before cooking them in the slow cooker on a bed of onions and apples.
The ribs were then finished under the broiler to crisp them up slightly and brown them, and I blitzed the liquid, apples and onions in the base of the slow cooker to use as a BBQ sauce.
These were some really tender, delicious ribs, and the sauce was, in my opinion, the best part. It was fruity, but also had a meaty, rich taste from the juices that had dripped out of the ribs as they were cooking.
If you prefer though, you could always use some of my Saskatoon Berry and Peach BBQ Sauce… I bet that would taste wonderful too.
AIP Paleo Pork Ribs with BBQ Sauce
- 2 racks baby-back pork ribs – preferably from pastured pork
- 1 recipe AIP Spice Rub (below)
- 1 large onion – peeled and sliced
- 1 apple – peeled, cored and chopped
- freshly squeezed juice 1 orange
- 1 tsp fresh thyme – chopped
Cut each of the racks of ribs into half.
Liberally rub the spice mixture all over the ribs, ensuring that each surface is well coated.
Place the sliced onion and apple in the base of the slow-cooker, scatter with thyme and pour over the orange juice.
Sit the ribs on top.
Cover and cook on low for 8 hours.
Once the cooking time is up, preheat the broiler to high and place the ribs on a baking sheet. Cook under the broiler until the ribs have crisped up and are nicely browned on both sides.
Slice the ribs between the bones.
Using a stick blender, puree the contents of the slow cooker pot, and use this as a BBQ sauce to serve with the ribs.
AIP Spice Rub
- ½ tbsp Himalayan Salt
- 2 tbsp granulated garlic
- 1 tbsp dried oregano
- 1 tbsp dried minced onion
- 2 tsp dried thyme
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp turmeric
Mix all the ingredients together well using a spice grinder or food processor. Use to liberally coat the ribs. Store any unused rub in a glass airtight container.
I served the ribs with the BBQ sauce, roasted butternut squash and an AIP version of a waldorf salad.
Shared at: Mostly Homemade Mondays, Mouthwatering Monday, Hearth and Soul Hop, Simply Natural Saturday, The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe Roundtable, Full Plate Thursday, Gluten Free Fridays, Real Food Fridays, Lets Get Real Fridays