Caveman Cuisine: Firehouse Baby Back Ribs with Asian Slaw and Sweet Potato Chips



I'm proud of my Paleo Parents for coming up with this killer spread!  Hands-down the best ribs that I've ever had.


Rib Ingredients:

2 racks of pork ribs

Prepared BBQ sauce (all natural varieties without corn-syrup can be found in most stores otherwise you can find a home-made sauce recipe here)
Dry rub (My dad used a special blend from Eddie's BBQ in Louisiana, but you can make your own by combining equal parts sea salt, black pepper, paprika, and about half as much onion, garlic, and chili, powders.  A few pinches of cinnamon, cumin, oregano, thyme, dry mustard, brown sugar or cayenne pepper can be added depending on individual tastes).


Rib Directions:

Remove the connective tissue membrane from the underside of the ribs.  Generously coat with dry rub and wrap with plastic wrap.  Refrigerate overnight.

Place the ribs directly on the rack of your oven or grill.  (If using a grill, ensure that the heat is indirect by moving the coals to away from the ribs.  If using an oven, place a baking sheet under the ribs to catch any drippings).  Cook the ribs for 2 hours at 200 degrees.

Remove the ribs and baste with barbecue sauce.  Wrap the ribs in aluminum foil and cook for an additional 2-3 hours.


Sweet Potato Chip Ingredients:

Sweet potatoes (sliced into thin "chips", also soaking them overnight in lightly sea-salted water will help them crisp)
1 tbsp coconut oil
Fresh ground pepper
Pinch sea-salt


Sweet Potato Chip Directions:

Preheat your oven to 400 degrees.

In a mixing bowl, combine sweet potatoes, and coconut oil, seasoning generously with salt and pepper.  On a large baking sheet covered with foil, spread the potatoes out into a thin layer.  Bake for 15-20 minutes before flipping.  Bake for an additional 15-20 minutes or until chips are browned and crispy on the edges.


Asian Slaw Ingredients:

1/2 head cabbage (shredded)
2 tbsp raisins
1 tbsp sesame oil
1 tbsp coconut aminos (similar in flavor to soy sauce but without wheat or soy-based ingredients)
1/2 cup carrots (shredded)
2 stalks celery (diced)
1/3 red onion (chopped)
Fresh ground black pepper


Asian Slaw Directions:

In a large mixing bowl, thoroughly combine all ingredients.  Cover and refrigerate until ready to serve (slaw keeps well so this dish can be prepared the day before).

Yield: 

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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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