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Dry Rubbed Pork Ribs

By admin | In Gymnastics, Recipes | on April 28, 2011

This past weekend, we were in the mood for ribs, but tired of the slow cooker “lazy” version.  Since we finally had some time to kill, I found this recipe and tried my best to “paleoize” it.  I had some pineapple juice leftover from one we just sliced up and used it to baste the ribs.  The results were delish.

Ingredients:
1 Rack Pork Ribs
A few Tbsp fresh pineapple juice
2 Tbsp paprika
1 tsp black pepper
1 1/2 tsp celery salt
1T Cajun seasoning
1/2 tsp dry mustard
1/2 tsp cumin (I was a bit heavy handed with the cumin, but it was goood)

1. Preheat oven to 250. Mix seasonings.
2. Baste ribs with juice, rub seasoning mix on both sides. (a smarter or more patient cook would prep this a day early and let it sit…I am neither)
3. Place ribs in oven for an hour, flip, and bake another hour.
4. Increase oven temp to 400 and leave in for an additional 30 minutes (or finish over a grill to crisp).

The results were fantastic. While it was nowhere near as good as properly smoked, fall-off-the-bone ribs, they were pretty satisfying and absolutely paleo.


GYMNASTICS WOD 04.28.11

Headstand Progressions
Kipping Pull Up Skill Work
Skin the Cat to L-Sit

6 Comments to "Dry Rubbed Pork Ribs"

  • Marcus says:

    April 28, 2011 at 9:38 AM -

    That looks amazing! Will you be bringing samples for the PL meet Saturday?! 😀

  • Brian says:

    April 28, 2011 at 11:00 AM -

    That looks great. Surprised you had enough time to take a picture, i thought Sean would turn that into a pile of bones immediately

    1. ruth says:

      April 28, 2011 at 9:34 PM -

      @Brian and Scott, yes that was my portion but what you can’t see is that it’s a full rack folded over! Yes it took me two meals to consume but I was not gonna share it!

  • Scott says:

    April 28, 2011 at 1:47 PM -

    @Ruth – Michelle and I will be over for dinner at 8!

    That picture is clearly Ruth’s portion. Sean’s portion wouldn’t fit in the frame without a wide-angle lens.

    On the subject of food…. Michelle and I went to Flemming’s last night. HIGHLY recommend it for the strict Paleo crowd. We’ve been to some other nice steakhouses over the past month, modified everything to be clean, and found the steaks good, but not great. We could tell we were missing something. And the clean sides were usually boring (steamed broccoli or green beans).

    Flemmings does it up right! I ordered a filet mignon, which is normally cooked in butter, salt, and pepper. I said no butter, but asked them to bacon wrap it, which added a little extra fat and juice. The steak was amazing. For sides they grill asparagus in olive oil, with salt and pepper….and I must say they grill it to perfection. I’ve been making this dish regularly this month, but Flemmings makes it 100 times better than I can. They also do a nice side of roasted carrots in olive oil with raisins and almonds. We asked the waiter and confirmed no butter or sugar in either side.

    The food was excellent. The service was excellent. It was the first time all month I’ve gone out to eat and didn’t feel like I was sacrificing a good meal in order to stay clean.

    As good as the food was…I was VERY tempted to cheat with a little red wine. :) Since I’ve already won my side bet with Jason, a wondered whether a nice glass of Malbec was worth giving up on a $50 prize. The answer….yes it is!! :) But it’s not worth quitting on a challenge that we’ve all been working on for over 3 weeks now. Only 5 more days after today!!! Good luck everyone!

  • JT says:

    April 28, 2011 at 5:23 PM -

    Ruth, is celery salt just a salt replacement or does it impart a special flavor? Gracias. I’m def going to try this…

    1. ruth says:

      April 28, 2011 at 9:32 PM -

      @JT, the original recipe called for celery seed and salt. I didn’t have celery seed so I hoped cerlery salt would do. Celery salt is often used in bloody mary drinks.

      Also Daniel mentioned that his dad boils ribs in pineapple juice and then grills them for about 10 min per side. He says the meat falls off the bone. Sounds delish but again for the purposes of keeping the sugar down, I’d be careful about boiling anything in a vat of juice!

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