Caveman Cuisine: Jerky Ribs
Staring at the ridiculously cheap pack of beef ribs at my local butcher, I couldn't help but think, why the heck haven't I cooked these before? Of course, I knew the answer to my own question.
Lately I have been on a quest to discover my optimal human diet. Not what is optimal for a yogi in India, an Inuit hunter in the Arctic, a runner in New York, or anyone else for that matter. Exploring these ways of eating has given me a platform, a jumping off point, but when it comes down to it, I'm in an exclusive dietary relationship with myself first and foremost.
While far from a pure carnivore, I'm currently eating more meat than I have at any other point in my life. It feels good though, so as long as it continues to feel good I'll keep chomping away at all sorts of creatures, both big and small. I also prefer doing my own cooking, so I've been exploring more and more ways of preparing meats and selecting options outside of my previous comfort zone (think chicken and fish).
Pork butts, bone marrow, wild game, and surprisingly not-so awful offal have all made their way onto my plate and I have learned a thing or two along the way. Ok, get ready for it, here is the big secret to cooking the cheapest, toughest, most cartilagenous cuts of meat.
Cook it low, slow, and wet.
All sorts of cuts have been rendered fork-tender by this combination of low cooking temperature, long cooking time, and a liquid medium, sauce, or sealant that contains the moisture of the meat. This time, my victim was an imposing rack of beef ribs. Notoriously tough, I pulled out all the stops to turn this meat into something I could cut with a butter knife.
2lb Rack of beef ribs (remove as much of the sheet of connective tissue on the underside of the ribs as you can, and punch a ton of small holes in the meat with a knife or tenderizing tool)
1 8oz Can of organic tomato paste
5 Cloves garlic (minced)
1/2 white onion (sliced into thin rings)
3 tbsp of Jamaican Jerk paste (if you don't have this, you can also use Thai green curry paste, or a simple combination of chopped pickled chili peppers, scallions, black pepper, and sea salt.)
2 tbsp Coconut aminos (or wheat-free tamari soy sauce)
2 tbsp Coconut vinegar (or apple cider vinegar)
Preheat oven to 200 degrees. Cover a baking sheet with aluminum foil and place sliced onions in the center.
Combine tomato paste, coconut aminos, coconut vinegar, garlic, and jerk paste in a small bowl. Rub the rack of ribs with the sauce, covering it completely. Place the sauced ribs on top of the onions and cover with another sheet of aluminum foil. Seal the ribs in a packet by rolling up the ends of the foil and place in the oven.
Allow the ribs to cook in the 200 degree oven for 8-10 hours.
When the ribs are finished, remove the meat (the bones should slide out easily) and plate.
Get yourself some.