I planned on cooking all weekend, but instead I got food poisoning and spent most of the weekend balled up on the couch. It was absolutely beautiful this weekend, and I’m more than a little happy for the weather to finally warm up. Moving from Los Angeles has been tough in the weather department. I was spoiled with perfect weather for the last couple years.
Guess what? It is only 10 days until I leave for Paleo f(x). I’m so excited to meet other paleo bloggers and attend the different sessions. The schedule was just posted, and I’m starting to map out what I want to attend. Anyone else headed to Austin?
So I was really nervous about making this recipe because it was my first time making ribs. I think my fear steamed from watching too many competition BBQ shows in college. The Food Network makes for the perfect background study noise. Making the perfect ribs seemed to be such a labor intensive process. Anyways, I discovered ribs are super easy to make in the oven! I would go as far to say fool proof. These balsamic apple ribs are fall off the bone delicious. Super moist and packed with flavor. Serves 4.
- 4 lbs baby back ribs
- 1 1/2 cup balsamic vinegar
- 1 tbls ghee
- 1 small onion, diced
- 3 cloves garlic, minced
- 1/2 cup homemade apple sauce, I make my own but like this brand
- 1/4 cup coconut sugar, or additional 1/4 cup apple sauce for Whole30
- 1 tbls horseradish
- 1 tsp black pepper
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp ground mustard
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dill weed
- Heat oven to 325 degrees.
- In a small sauce pot, bring balsamic vinegar to a boil over medium-high heat. Reduce to a simmer and cook for 10 minutes.
- Melt ghee in large skillet, cook onion and garlic until onions are translucent.
- Add in remaining glaze ingredients. Bring to a simmer then reduce until low.
- Pour in reduced vinegar and bring back to a boil. Stir until the mixture is thick enough to coat the back of a spoon.
- Mix all rub ingredients in a small bowl until well combined.
- Place ribs in the bottom of a large roasting dish and cover both sides with the rub. Make sure to really rub it into the meat.
- Next reserve about 1/4 cup of balsamic sauce for later.
- Spread the remaining sauce onto the ribs, membrane side first then meaty side.
- Loosely cover the pan with foil. Cook for 1 hour 20 minutes.
- Baste ribs with reserved sauce then cook for another 20 minutes.