As I thanked the pig who gave its life for this first 5+ rated dish, I dug out the wrapper and did a Google search on the brand.
Prairie Ranch is a cooperative of small to mid-sized family farms in Missouri that raise organic, free range livestock. "Our hogs are raised unconfined and bedded on thick straw, and given plenty of room to roam and access to fresh air and sunshine. This extra care results in rich, juicy organic pork with a delicious difference you can taste." The butcher at Whole Foods said he doesn't worry about buying organic meat (given their strict standards) except for pork: "For some reason, organic pork always tastes way better."
Save this dish for a special occasion, and buy the meat responsibly. My apologies to my vegan and non-pork eating followers, although I doubt you've read this far.
My Paleo Marin Rating 5+
I found the Prairie Ranch ribs at my local Whole Foods for $6.99/lb. They are also available online at the link here.
3 Tablespoons coconut sugar
1 Tablespoon smoked paprika
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
1 Tablespoon kosher salt
1 Tablespoon cumin
1 Tablespoon mustard powder
1 Teaspoon cayenne pepper
1 lb. spareribs per person
1 cup Bulls-Eye BBQ Sauce*
1. Combine the rub mixture ingredients. Coat sparerib slabs with the rub mixture, wrap in plastic wrap, and put in fridge for 2-24 hours.
2. Place ribs on a wire rack set over a baking sheet covered with foil. Broil for about 4-5 minutes.
3. Turn down oven to 325 degrees F. Bake for 1 hour and then cover with foil.
4. Bake for another hour, and then spread BBQ sauce over the ribs. Cover with foil and cook another 1/2 hours. Let rest for 10 minutes. Separate ribs and serve.
*Bulls-Eye BarBQ Sauce is rated #1 for texture, aroma and flavor in the Serious Eats taste tests. For a paleo version of bbq sauce, select a recipe from Paleo Grubs here.
#paleo #pork #bbq #ribs #maindish