Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq

Slow Cooked Memphis Baby Back Ribs (Paleo Style)

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When it comes to perfecting pork ribs, there’s one golden rule: go low and slow. Whether you’re a long-time rib enthusiast or a first-timer tackling your first rack, mastering the art of slow-cooked ribs can be one of the most rewarding culinary experiences. This recipe for Memphis-style baby back ribs pays homage to Southern barbecue traditions while keeping everything Paleo-friendly and grain-free.

It all starts with patience—something not all of us have in abundance. Like many, I’ve often been tempted to crank up the heat for quicker results, but trust me: slow roasting transforms pork ribs into tender, fall-off-the-bone perfection. This time, I committed to the process. I marinated the ribs overnight and roasted them for over five hours at 120°C. The result? Smoky, sticky ribs with just the right balance of spice, sweetness, and savoury depth. These are the kind of ribs that leave your fingers sticky and your plate empty.

Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq
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5 from 1 vote

Slow Cooked Memphis Style Baby Back Ribs

Slow cooked to perfection, these Memphis Style Baby Back Ribs are marinated overnight in a rich, smoky, Southern Tennessee inspired glaze and then roasted for five and a half hours for ultra tender, Elvis-would-be-proud ribs.
Prep Time15 minutes
Cook Time5 hours 40 minutes
Marinating Time16 hours
Total Time21 hours 55 minutes
Course: Dinner
Cuisine: American, Southern
Keyword: Baby back ribs, Memphis style ribs, slow-cooked pork ribs, Southern BBQ
Servings: 4 Serves
Calories: 500kcal
Cost: 25

Equipment

  • Shallow roasting dish
  • Aluminium foil

Ingredients

  • 1 kg Baby Back Pork Ribs
  • 4 tbsp tomato puree
  • 1 tbsp chipotle chilli paste
  • 4 tbsp maple syrup
  • 2 cloves garlic crushed
  • 6 tbsp red wine vinegar
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 1 tsp Chinese five spice

Instructions

  • Marinate the Ribs: Mix together all of the marinade ingredients in a bowl, then add the ribs. Coat them well all over, then leave to marinate overnight in the fridge.
  • Preheat the Oven: The next day, preheat the oven to 120C / 250F / Gas Mark ½. Remove the ribs from the fridge and transfer to a shallow roasting dish.
  • Add Water and Roast: Add around 200ml water to the dish, taking care not to pour it onto the ribs. The liquid should reach around halfway up the ribs. Cover with foil, then leave to roast in the oven for 5 ½ hours. Come back to check and turn them a few times during this process.
  • Finish the Ribs: When they are done, remove from the oven then immediately turn the heat to full (240C). When fully heated, sprinkle the ribs with a generous amount of sea salt and return to the oven, uncovered, for a final 10 minutes. Leave to cool for 5 minutes before serving.

Why Choose Baby Back Ribs?

Baby back ribs come from the upper portion of the rib cage, near the spine, and they tend to be leaner and more tender than spare ribs. They also cook more evenly, making them ideal for a long, slow roast. When paired with a flavourful dry rub or marinade, they absorb seasoning beautifully and stay juicy during the cooking process.

For this Memphis-inspired version, we’re skipping store-bought sauces loaded with sugar and preservatives. Instead, we’re embracing real ingredients—think tomato paste, apple cider vinegar, garlic, spices, and a touch of natural sweetness from honey or maple syrup if you like a hint of caramelised finish.

Setting the Flavour Profile: Memphis-Style Ribs

What makes ribs “Memphis-style”? While there are many regional BBQ styles across the US, Memphis is famous for its dry rubs, tangy sauces, and smoky finish. These ribs draw inspiration from that legacy, but with a Paleo twist. We ditch the refined sugar and processed ingredients in favour of a marinade made with natural flavours that deliver the same depth and complexity without the nasties.

The glaze in this recipe includes a smoky, mildly spicy blend with hints of paprika, garlic, and ground cumin. You’ll also notice that there’s no soy sauce—because this is Paleo, we’ve swapped it out for coconut aminos, a fantastic alternative that offers the same salty-sweet umami flavour while keeping things soy-free and gluten-free.

Marinating Matters

Don’t skip the marinating step. Giving your ribs a solid 8–12 hours in the fridge lets the flavours penetrate deep into the meat. You’ll be rewarded with ribs that are not just seasoned on the outside but infused with flavour all the way through. Simply mix your marinade the night before, rub it generously over the ribs, and let the fridge do the rest while you sleep.

If you’re short on time, even an hour will help—but for the ultimate Memphis flavour, overnight is worth it.

The Low and Slow Cooking Method

Patience is the key to rib perfection. Cooking low and slow at 120°C allows the connective tissue in the pork to gradually break down, creating that ultra-tender, almost buttery texture. After five and a half hours in the oven, you won’t need a knife—just a plate, a good appetite, and a few napkins.

Make sure your ribs are placed on a wire rack inside a baking tray or roasting dish. This keeps them elevated, so the heat can circulate and the fat can drip away. Covering them with foil for the first few hours helps to lock in moisture, and removing the foil for the final hour allows the glaze to caramelise and develop a gorgeous crust.

Serving Suggestions

These Memphis-style ribs are hearty enough to be the star of the meal, but they also shine when paired with the right side dishes. Here are a few Paleo-friendly options to complete the plate:

  • Grilled sweet potato wedges with paprika and garlic
  • Coleslaw made with a light, tangy apple cider dressing
  • Roasted cauliflower with lemon and parsley
  • A fresh cucumber and tomato salad with olive oil and herbs

If you’re entertaining, consider serving these ribs with a platter of finger-friendly sides and let your guests dig in. They’re ideal for BBQs, picnics, and casual get-togethers where flavour and fun are top priorities.

Storing and Reheating Leftovers

While these ribs are best enjoyed fresh from the oven, leftovers can be just as delicious. Here’s how to store and reheat them:

  • Fridge: Store in an airtight container for up to 3 days.
  • Freezer: Wrap tightly and freeze for up to 2 months. Defrost in the fridge overnight before reheating.
  • To reheat: Wrap in foil and warm in a 160°C oven for about 15–20 minutes until heated through.

You can also shred leftover meat and use it in lettuce wraps, stir-fries, or tossed through a Paleo-friendly salad for a flavourful protein boost.

Tips for the Perfect Rib Texture

Here are a few expert tips to help ensure your ribs come out just right every time:

  • Remove the membrane: This tough layer on the underside of the ribs can get chewy. Use a knife to loosen it, then peel it off before marinating.
  • Don't rush the cook: Low heat is essential for breaking down the collagen that gives ribs their tender texture.
  • Rest before serving: Let the ribs rest for 5–10 minutes after removing from the oven. This helps the juices settle and makes for cleaner slicing.
  • Use a meat thermometer: For perfect doneness, internal temp should reach at least 85°C (though longer cooking is fine for tenderness).

Why This Recipe Is Perfect for Paleo

This slow-cooked ribs recipe fits seamlessly into a Paleo diet. It’s completely grain-free, dairy-free, and free from refined sugar or artificial additives. By using whole, natural ingredients, you get all the flavour of traditional barbecue ribs without the unwanted extras.

Plus, thanks to the generous use of garlic, spices, and healthy fats, you’re giving your body nutrients that support overall wellness without sacrificing flavour. It’s exactly the kind of indulgent, satisfying meal that makes sticking to Paleo feel easy—and delicious.

Final Thoughts

There’s something deeply satisfying about pulling a tray of slow-cooked ribs from the oven and seeing that glossy, caramelised crust and tender meat beneath. This Memphis-style recipe brings together everything that makes Paleo cooking worthwhile: real ingredients, full flavour, and the kind of dish you’ll want to make again and again.

If you’re ready to take your ribs to the next level, try this recipe, commit to the low and slow method, and let your taste buds be the judge. You might just find yourself making a double batch next time.

Slow Cooked Memphis Style Baby Back Ribs paleo recipe dinner lunch pork bbq

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured

Paleo Pork Chops with Rosemary, Apple & Shallots

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Sometimes, the best meals are those built around timeless flavour combinations—and this Pork Chops with Rosemary, Apple and Balsamic-Glazed Shallots recipe is a perfect example. The natural sweetness of apples, the savoury depth of rosemary, and the rich tang of balsamic vinegar come together to elevate the humble pork chop into something truly special. It's simple enough for a weeknight dinner, yet impressive enough to serve guests.

If you’re following a Paleo lifestyle, this dish ticks all the boxes. It uses whole, fresh ingredients, is naturally free from grains and dairy, and doesn’t rely on complicated methods. It’s real food with real flavour, cooked in a way that honours the ingredients and supports your health.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured
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5 from 1 vote

Pork Chops with Rosemary, Apple, and Balsamic Glazed Shallots

This delicious pork chops recipe features the classic combination of rosemary, apple, and balsamic-glazed shallots. Perfect for a Paleo dinner, it’s a quick and easy meal that’s sure to impress.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner
Cuisine: Fusion
Keyword: Baked Apples, Balsamic Shallots, paleo dinner, Pork Chops, Rosemary
Servings: 4 Serves
Calories: 450kcal
Cost: $25

Equipment

  • Frying pan
  • Chopping Board
  • Mixing bowl

Ingredients

  • 4 pork chops
  • 2 tbsp olive oil
  • 4-6 medium shallots sliced roughly
  • 1 tbsp balsamic vinegar
  • 1 tbsp coconut sugar
  • 1 small red apple cut into wedges
  • 1 tsp fresh rosemary
  • Sea salt and black pepper to taste

Instructions

  • Prepare the Pork Chops: Season the pork chops with black pepper and sea salt.
  • Cook the Shallots: Heat 1 tbsp of olive oil in a pan over a low heat. Add the shallots, and cook gently for around 5 minutes until soft. Add the balsamic vinegar and coconut sugar, and toss to coat the shallots. Continue to cook gently for a further 5 minutes, stirring often so they do not burn.
  • Cook the Pork Chops: Meanwhile, heat another tbsp of olive oil in a separate frying pan to a high heat. Drop in the pork chops, and cook for 3 – 4 minutes on each side until they are nicely browned and cooked through.
  • Finish the Shallots: Season the shallots with a little sea salt, and then add the rosemary to the pan. Stir well to combine.
  • Serve: Remove the pork chops from the heat and place them on serving plates. Garnish with the apple slices and the balsamic-glazed shallots on the side.

Why Pork Chops Work So Well

Pork is often an underrated protein, but it offers a rich, meaty flavour and great versatility. Pork chops are especially convenient—they’re quick to cook and absorb flavours brilliantly. When paired with sweet and acidic ingredients like apples and balsamic vinegar, they take on a beautifully balanced profile that’s satisfying and nourishing.

For the best results, choose bone-in pork chops from pasture-raised pigs if you can find them. These tend to have more flavour and better fat distribution, which keeps the meat juicy during cooking. If you're cooking for a crowd, this dish also scales up beautifully and can be made in batches without compromising quality.

The Power of Classic Flavour Pairings

This recipe works because of the interplay between its components:

  • Rosemary: A robust, woody herb that enhances the pork’s savoury flavour without overwhelming it.
  • Apples: Offer a sweet, slightly tart note that cuts through the richness of the meat. Choose a firm apple variety like Pink Lady, Braeburn, or Granny Smith to hold their shape during cooking.
  • Shallots: Smaller and sweeter than onions, they mellow beautifully when caramelised and become sticky and rich with balsamic vinegar.
  • Balsamic vinegar: Brings acidity and complexity. As it reduces, it thickens into a glaze that coats the shallots and adds a gourmet touch.

The result is a restaurant-quality meal that’s easy to prepare at home, using ingredients that are readily available and aligned with Paleo principles.

Simple, Seasonal, and Satisfying

This dish is especially well-suited for autumn or winter evenings, when you’re craving something warm and comforting. The apples and shallots reflect the season perfectly, while rosemary adds a cosy, aromatic note that fills the kitchen as it cooks.

For a complete meal, pair the pork chops with roasted root vegetables or sweet potato wedges. These sides add texture and make the dish even more hearty. During the warmer months, serve with a crisp green salad dressed with olive oil and lemon for a lighter variation.

How to Cook Pork Chops Perfectly

One of the keys to this recipe is cooking the pork just right. Here are a few tips to help you achieve juicy, tender pork chops every time:

  • Take the meat out of the fridge 30 minutes before cooking: This allows it to come to room temperature, helping it cook more evenly.
  • Season generously: Don’t be shy with salt and pepper—it enhances the flavour of the meat and complements the sweetness of the glaze.
  • Use a heavy pan: A cast iron skillet or stainless-steel frying pan gives the best caramelisation and heat retention.
  • Let it rest: Once cooked, rest the chops for 5 minutes before serving. This helps the juices redistribute and keeps the meat tender.

Cooking Shallots and Apples Together

As the pork cooks, the shallots soften and begin to caramelise. The addition of balsamic vinegar and apple slices helps them develop into a rich, sticky glaze. Be sure not to rush this step. Give the shallots time to break down and turn golden—this enhances their natural sweetness and blends beautifully with the tartness of the balsamic and apples.

If you’d like a stronger fruit note, you can even add a splash of apple cider vinegar or a few fresh thyme leaves during the final stages of cooking for an extra burst of flavour.

Make It Your Own

One of the joys of home cooking is making each dish your own. Here are a few ways to customise this pork chops recipe to suit your preferences or pantry contents:

  • Swap the apples: Try pears or quince for a twist on the classic flavour profile.
  • Use different herbs: Sage, thyme, or marjoram also pair well with pork.
  • Add mustard: A spoonful of Dijon stirred into the shallot glaze adds a tangy bite.
  • Include nuts: A sprinkle of crushed walnuts or pecans just before serving adds crunch and richness.

Serving Suggestions

This dish is versatile and goes well with a variety of Paleo-friendly sides. Some excellent pairings include:

  • Mashed sweet potato with olive oil and garlic
  • Oven-roasted carrots, parsnips, and beetroot
  • Sautéed greens such as kale, spinach, or cavolo nero
  • Cauliflower mash with a touch of rosemary and ghee

To make the meal extra special, drizzle any leftover balsamic shallot glaze over the sides before serving—it ties all the components together beautifully.

Storage and Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, gently warm in a pan over low heat or use an oven set to 160°C until the pork is heated through.

Leftover pork can also be sliced and served cold with a salad the next day, or diced and stirred into a vegetable hash for breakfast. The flavour deepens overnight, making this a fantastic meal prep option for the week ahead.

Is This Recipe Paleo?

Yes, absolutely. This recipe uses whole ingredients and avoids grains, dairy, and refined sugars. It’s rooted in simple, natural food that supports your energy, metabolism, and overall wellbeing. By focusing on quality meat, vegetables, and healthy fats, this pork chop dish reflects the essence of Paleo living.

Unlike many sauces or marinades, this glaze relies on the natural sweetness of shallots and balsamic vinegar, rather than adding sugar or artificial thickeners. That means you’re getting all the flavour, without compromising your health goals.

Final Thoughts

If you’re looking for a reliable and flavourful dinner that will please the whole family, this Pork Chops with Rosemary, Apple and Balsamic-Glazed Shallots recipe is a sure winner. It’s the kind of dish that looks and tastes like it took much longer to make than it actually did, and it showcases just how delicious real, unprocessed food can be.

Whether you're cooking for a quiet night in or entertaining guests, this dish delivers on all fronts. Rich, comforting, and packed with flavour, it's a perfect example of how a few simple ingredients can come together to create something truly memorable.

Have you tried this recipe? Did you add your own spin? I’d love to hear how it turned out—share your thoughts, substitutions, and serving ideas in the comments below. And if you’re looking for more inspiration, check out these 73 Paleo dinner ideas to keep your weeknight meals exciting and nourishing.

Pork Chops with Rosemary, Apple and Balsamic Glazed Shallots paleo dinner recipe lunch primal pastured

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Paleo Herbed Pork Skewers

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When it comes to easy, flavour-packed meals that celebrate summer, these Paleo Herbed Pork Skewers are hard to beat. Not only do they bring a punch of herbaceous taste, but they’re also quick to prepare and ideal for make-ahead cooking. This makes them perfect for weeknight dinners, entertaining, or batch-prepping for the week ahead. Whether you're hosting a backyard barbecue or simply wanting something different for dinner, these skewers are a standout choice.

The beauty of skewers lies in their simplicity. With minimal prep and fuss, you can have an impressive, nourishing meal that looks as good as it tastes. Pork is a wonderfully lean protein, and when paired with fresh herbs and a touch of olive oil, it transforms into a dish that’s both satisfying and perfectly aligned with a Paleo lifestyle.

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet
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5 from 1 vote

Recipe: herbed pork skewers

Discover the ultimate herbed pork skewers recipe. Perfect for a paleo BBQ, these skewers are easy to make, delicious, and packed with fresh herb flavours.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Lunch
Cuisine: Barbecue, Paleo
Keyword: Easy Pork Skewers, Herbed Pork Skewers, Paleo BBQ
Servings: 6 Serves
Calories: 220kcal
Cost: $25

Equipment

  • Skewers
  • Barbecue grill

Ingredients

  • 750 g pork fillets
  • 1 tablespoon fresh parsley finely diced
  • 1 tablespoon fresh sage finely diced
  • 1 tablespoon fresh rosemary finely diced
  • 2 garlic cloves minced
  • Dash of extra virgin olive oil
  • Juice of a lemon

Instructions

  • Prepare the Pork: Cut the pork into small cubes, ensuring all the cubes are of similar size to ensure even cooking.
  • Mix the Herbs: In a bowl, combine the fresh parsley, sage, and rosemary.
  • Marinate: In a large bowl, mix the pork cubes with the minced garlic, olive oil, lemon juice, and the herb mixture. Ensure the pork is evenly coated with the marinade. Refrigerate for a few hours or overnight to allow the flavours to meld.
  • Thread on Skewers: Once marinated, thread the pork cubes onto skewers, ready for grilling.
  • Barbecue: Grill the pork skewers on a barbecue until they are tender and cooked through, turning occasionally to ensure even cooking. Serve hot.

Why Fresh Herbs Make a Difference

Fresh herbs aren’t just for garnish — they’re essential for flavour. While dried herbs have their place in the kitchen, fresh herbs offer a vibrancy and complexity that simply can’t be matched. In this recipe, the combination of rosemary, thyme, parsley, and oregano adds depth and freshness that complements the pork beautifully. If you're growing your own herbs, even better. Use what’s in season and flourishing in your garden. Basil, sage, or even mint can offer exciting variations.

Tips for the Perfect Skewers

  • Choose quality pork: Pork loin or shoulder trimmed into chunks works best. Choose a cut that isn’t too lean so it stays juicy.
  • Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  • Marinate well: Allow at least 1–2 hours of marinating time in the fridge. You can even leave them overnight for maximum flavour.
  • Cook on high heat: A hot barbecue or grill pan helps develop a nice char while locking in the juices.

Serving Suggestions

These pork skewers are incredibly versatile. Serve them with a big green salad for a refreshing summer dinner, or pair with grilled vegetables like zucchini, capsicum, and red onion. If you’re after something more filling, try a side of roasted sweet potatoes or cauliflower rice. For a flavour boost, drizzle with a squeeze of lemon or serve with a simple herb sauce made with extra herbs, olive oil, lemon juice, and garlic.

Perfect for Meal Prep and Entertaining

Whether you’re cooking just for yourself or hosting guests, these skewers deliver. They can be assembled in advance and stored in the fridge until you’re ready to cook, making them ideal for fuss-free entertaining. Leftovers keep well too — simply store in an airtight container in the fridge for up to 3 days. They’re great cold or gently reheated, making them a useful addition to lunchboxes or post-workout meals.

Get Creative with Marinades and Variations

Once you’ve made these once, you’ll want to experiment. Try adding crushed garlic, a little lemon zest, or chilli flakes to the marinade for a spicy twist. Swap the herbs depending on what you have on hand — or even incorporate different spices or blends like Cajun or Middle Eastern flavours. You could also alternate the pork on the skewers with chunks of capsicum, zucchini, or mushroom for added variety and nutrition.

The Nutritional Benefits of Herbed Pork Skewers

Pork is a rich source of protein and B vitamins, particularly thiamine, which plays a crucial role in energy metabolism. When combined with antioxidant-rich herbs, healthy fats from olive oil, and served alongside a colourful array of vegetables, this meal is balanced and nourishing. For those following a strict Paleo diet, this recipe ticks all the boxes — free from grains, dairy, and refined sugars, while delivering maximum flavour.

What Makes This Recipe Stand Out?

This herbed pork skewer recipe stands out not just for its taste, but for its simplicity and adaptability. It's an ideal recipe to whip up when time is short but you still want to serve something impressive and wholesome. By using simple, real-food ingredients and fresh herbs, you’re creating a dish that feels gourmet but doesn’t require any complex techniques or long ingredient lists.

Ideas for Your Next Barbecue

When planning your next barbecue, consider offering a skewer bar with different options. These herbed pork skewers could be the centrepiece, joined by other variations like beef and mushroom, chicken satay, or vegetable-only options for variety. Offer a range of Paleo-friendly dips like guacamole, tahini-lemon dressing, or a spicy salsa for dipping.

Share Your Skewer Creations

I’d love to hear how you made these your own. Did you try a different herb combination or add some vegetables to the skewers? Maybe you used the same marinade for a different protein? Share your tweaks and tips in the comments below so we can all get inspired for our next barbecue feast.

For more barbecue inspiration, check out our full range of Paleo barbecue recipes. Don’t forget to explore ways to use your homegrown herbs, and be sure to store your spices properly to maximise flavour and longevity.

Enjoy your skewers, and happy Paleo grilling!

herbed pork skewers kebabs marinate barbecue bbq recipe paleo diet

Roast pork rack with baked apples paleo diet recipe dinner idea

Baked Pork Rack with Apples (Paleo Roast)

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We all know how well pork goes with apples – but instead of making an apple sauce, try serving it with whole baked apples instead with my Roast Pork Rack.

This simple yet delicious combination is sure to impress. This Roast Pork Rack with Baked Apples recipe is not only easy to prepare but also packed with flavour, making it a perfect Paleo dinner option.

Roast pork rack with baked apples paleo diet recipe dinner idea
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5 from 1 vote

Roast pork rack with baked apples

This Roast Pork Rack with Baked Apples is a delicious and simple Paleo dinner option. The combination of crispy pork and soft baked apples is perfect for any occasion.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: Paleo, Traditional
Keyword: Baked Apples, paleo dinner, Pork and Apples, Roast Pork Rack, Simple Paleo Recipes
Servings: 6 people
Calories: 500kcal
Cost: $35

Equipment

  • Pestle and mortar
  • Roasting tray
  • Saucepan
  • Sieve

Ingredients

  • 1 tbsp fennel seeds
  • 1 tbsp celtic sea salt
  • 1 tbsp extra virgin olive oil
  • 8 bone pork rack approx 2kg
  • 2 red onions
  • 1 bulb garlic
  • 1 tsp cinnamon
  • 6 apples I used pink lady
  • 200 ml white wine
  • 125 ml beef stock

Instructions

  • Preheat the Oven: Preheat your oven to 220°C (430°F).
  • Prepare the Pork: Using a pestle and mortar, grind the fennel seeds and Celtic sea salt together. Rub the extra virgin olive oil into the pork skin, then apply the salt mixture evenly over the pork.
  • Prepare the Vegetables: Peel the red onions and slice them into thick wedges. Quarter the garlic bulb. Arrange the onion wedges and garlic quarters at the bottom of a roasting tray, then place the pork rack on top.
  • Initial Roasting: Roast the pork in the preheated oven until the skin turns brown and crispy, approximately 20-30 minutes.
  • Lower the Heat: Reduce the oven temperature to 180°C (355°F) and continue to cook the pork for another 20 minutes.
  • Prepare the Apples: Score the apples along the centre (to prevent them from bursting) and place them in the roasting tray around the pork. Cook for an additional 20-30 minutes until the pork juices run clear and the apples are soft.
  • Rest the Pork and Apples: Once cooked, remove the pork and apples from the tray and keep them warm.
  • Make the Sauce: Transfer the remaining contents of the tray into a saucepan through a sieve. Add the white wine to the juices and boil over medium heat for a few minutes until the sauce thickens. Then, add the beef stock and simmer for 15 minutes.
  • Serve: Serve the pork and apples together, topped with the delicious sauce.

Why Pork and Apples Work So Well Together

The sweet and slightly tart flavour of apples cuts through the richness of pork, creating a beautifully balanced dish that’s both comforting and satisfying. While apple sauce is the traditional pairing, whole baked apples offer a more rustic and visually appealing twist that also adds lovely texture. When roasted alongside the pork rack, the apples absorb some of the savoury pan juices, making them incredibly flavourful and juicy.

This dish is especially well-suited to autumn and winter months when apples are in season and you crave something hearty and warm. However, it’s just as appropriate for a special Sunday roast or entertaining guests at any time of year.

Choosing the Right Cut: Pork Rack

A pork rack, sometimes referred to as a pork rib roast, is a show-stopping cut that combines tenderness with bold flavour. It usually consists of several rib bones left intact, making for a dramatic and impressive presentation when served at the table. The layer of fat and skin on top is ideal for crisping up into irresistible crackling, while the meat beneath stays juicy thanks to its marbling.

Ask your butcher for a free-range pork rack with the rind left on. You can also request that they score the skin for you, which will help it crisp up evenly in the oven.

Tips for the Perfect Crackling

The crackling is often the highlight of any roast pork dish, and with the right technique, it’s easy to get that golden, blistered skin every time:

  • Dry the skin: Pat it dry with paper towels and leave it uncovered in the fridge for a few hours or overnight to remove moisture.
  • Score it properly: Thin, even cuts through the skin help the fat render and the skin puff up.
  • Salt generously: Salt draws out additional moisture and promotes crisping. Rub it into the scores and the surface of the skin before roasting.
  • Use high heat to start: Begin roasting at a high temperature (around 220°C) to get the crackling going, then reduce the temperature to finish cooking the meat slowly.

Baking the Apples

Whole baked apples bring sweetness, softness, and visual charm to this dish. Choose firm, crisp apples that will hold their shape during cooking. Granny Smith, Pink Lady, or Fuji all work beautifully. You can core them if you like, but it’s not essential. Baking them whole allows the flesh to soften just enough to become spoonable while retaining their shape.

As the apples roast, they absorb the delicious pork juices and become almost caramelised in places. Their natural sugars intensify, creating a perfect counterpoint to the salty richness of the pork.

Customising Your Seasonings

There are many ways to add flavour to your roast pork rack, depending on your taste preferences. Here are a few ideas:

  • Herb crust: Mix chopped rosemary, thyme, garlic and olive oil and rub into the flesh (not the skin) of the pork before roasting.
  • Spice rub: For a bolder flavour, try adding ground fennel, paprika, or mustard powder to your salt rub.
  • Fruit additions: Alongside the apples, you can also add a handful of dried apricots or figs for extra sweetness and depth.

What to Serve with Roast Pork Rack

This dish is rich and flavourful, so it pairs well with light but complementary sides. Try it with:

  • Roasted root vegetables like carrots, parsnips, or pumpkin
  • Steamed or sautéed greens such as kale or broccolini
  • Cauliflower mash with olive oil or ghee for a low-carb option
  • A crisp carrot and citrus salad for a refreshing contrast

And of course, you can’t go wrong with a simple gravy made from the pan juices – just be sure to strain out any excess fat and season to taste.

Make It Ahead

If you’re planning this dish for guests or a weekend feast, you can do much of the prep in advance. Season the pork and leave it uncovered in the fridge overnight for the best crackling. Wash and prepare your apples and veggies the day before. On the day of serving, all you need to do is assemble and roast.

Leftovers can be sliced cold for sandwiches or reheated gently and served with salad or vegetables. The pork also works well in lettuce wraps with mustard or a creamy Paleo dressing.

Storage Tips

Store leftover roast pork in an airtight container in the fridge for up to 3 days. Keep the crackling separate to maintain crispness – reheat it in a hot oven or air fryer to bring it back to life. Baked apples can also be stored and reheated, though they are best enjoyed fresh from the oven when they are perfectly soft and caramelised.

Paleo Benefits of This Dish

This Roast Pork Rack with Baked Apples recipe is a wonderful way to enjoy a hearty and flavourful meal. The crispy pork skin and soft, juicy baked apples create a perfect balance of textures and flavours. This dish is not only Paleo-friendly but also ideal for any special occasion or a cozy family dinner.

Pork provides high-quality protein and essential nutrients like B vitamins, iron, zinc, and selenium. Apples bring fibre, vitamin C, and natural sweetness. By avoiding processed sauces or artificial ingredients, this meal supports clean eating while still delivering bold flavour.

Experiment with Variations

Feel free to experiment with different types of apples or add your favourite herbs to the seasoning for a unique twist. You can even slice the apples halfway through cooking and sprinkle with cinnamon for a slightly spiced finish. Use whatever herbs and spices are in season or on hand – this recipe is incredibly forgiving and flexible.

Other additions to consider:

  • Pear and pork: Substitute apples with firm pears for a slightly different but equally delicious result.
  • Garlic cloves: Add whole unpeeled garlic cloves to the pan for a mellow, sweet roasted garlic flavour.
  • Caraway or fennel seeds: These pair beautifully with pork and can be rubbed into the skin or added to the pan.

Final Thoughts

The simple preparation and delicious outcome make this recipe a staple in any Paleo diet. With a beautiful balance of sweet and savoury, this Roast Pork Rack with Baked Apples is both impressive and easy enough to become a go-to in your kitchen. Whether it’s for a special celebration or just a Sunday dinner, it delivers comfort, nutrition, and plenty of flavour.

Be sure to save this recipe, and don’t forget to let me know how it turned out for you. If you added your own twist, I’d love to hear about it in the comments. Happy cooking!

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Make Juicy Paleo Jerk Pork Chops at Home

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Jamaican style ‘Jerk’ is one of my favourite marinades in the whole world. It goes great with pork, chicken and fish, so I always make double quantities and keep some in the fridge. Everyone has their own take on the recipe, but this is mine; spicy and full bodied, just as it should be.

Jerk Pork Chops paleo recipe dinner-min
Print Recipe
5 from 1 vote

Jerk Pork Chops

Jamaican style 'Jerk' is one of my favourite marinades. This spicy and full-bodied marinade goes great with pork, chicken, and fish. Make double quantities to keep some in the fridge for later use.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time12 hours
Total Time12 hours 20 minutes
Course: Dinner
Cuisine: Jamaican
Keyword: Jamaican marinade, Jerk pork chops, paleo dinner, spicy pork chops
Servings: 4 Serves
Calories: 300kcal
Cost: $20

Equipment

  • Sharp knife
  • Mortar and pestle
  • Food processor
  • Griddle or BBQ

Ingredients

  • 4 x 200g pork chops
  • Juice of 1 lime
  • Juice of ½ orange
  • 2 tbsp coconut aminos
  • 2 tbsp tomato puree
  • 1 tbsp black-strap molasses
  • 1 scotch bonnet chilli keep the seeds
  • 3 garlic cloves peeled
  • 4 cm knob of ginger peeled
  • 1 tbsp fresh thyme leaves
  • 1 tbsp allspice berries
  • 1 tbsp black peppercorns
  • ½ tsp cinnamon

Instructions

  • Prepare the Pork Chops: Slash the pork chops with a sharp knife.
  • Make the Marinade: Grind down the allspice berries and the peppercorns in a mortar and pestle. Add to a food processor along with all the marinade ingredients. Blend until smooth.
  • Marinate the Pork Chops: Rub the marinade into the meat, making sure to work it into all the incisions. Leave to marinate overnight in the refrigerator.
  • Cook the Pork Chops: Heat a griddle to medium-high heat; not so hot that you tarnish the flavour. Grill the chops for 5 minutes on each side. For even better results, cook on a BBQ.
  • Serve: Serve the jerk pork chops hot, paired with your favourite sides.

Notes

  • Adjust the amount of scotch bonnet chilli based on your spice preference.
  • This marinade works well with chicken and fish too.
  • Serve with a side of grilled vegetables or a fresh salad for a complete meal.

Jerk Pork Chops paleo recipe dinner-min

Why Jerk Seasoning Deserves a Spot in Your Paleo Pantry

If you're serious about bold flavours, jerk seasoning is a must-have in your Paleo arsenal. Packed with punchy spices, herbs, and a good hit of heat, it brings vibrancy and depth to even the simplest proteins. Unlike many store-bought marinades, a homemade jerk blend is completely free from preservatives, seed oils, and hidden sugars—making it perfectly suited to a clean, Paleo lifestyle.

Jerk Flavours Pair Perfectly with Paleo Staples

Whether you’re grilling pork chops, baking chicken thighs, or pan-searing fish fillets, this Jamaican-inspired marinade elevates your meal without any fuss. Jerk seasoning also pairs beautifully with cauliflower rice, roast sweet potatoes, or grilled plantains. For something fresh and cooling, try it with a crisp mango and cucumber salad to balance the heat.

Batch Cooking with Jerk Pork Chops

Jerk pork chops are an ideal meal prep option. Make a large batch of the marinade, slather it over several chops, and let them sit overnight. Cook them all at once and store in airtight containers for easy midweek lunches. You’ll love how well the flavours hold up—even better the next day.

Make It Your Own

One of the great things about jerk seasoning is how easily it can be customised. Don’t love it too hot? Reduce the chilli. Love earthy tones? Add more allspice. You can even experiment with fresh herbs from your garden like thyme and coriander. A splash of orange or lime juice can add citrusy zing, while crushed pineapple adds natural sweetness.

Serve with Colourful Sides

Jerk pork deserves sides that can stand up to its bold profile. Consider roasted root vegetables with a touch of cinnamon, grilled zucchini, or mashed pumpkin. For a light contrast, a slaw of cabbage, red onion and carrot dressed in lime juice is perfect. This is a dish that encourages colour, flavour, and texture on your plate.

Leftover Inspiration

Have leftovers? Thinly slice the pork and toss it through a salad with avocado, cherry tomatoes, and capsicum. Alternatively, try stuffing it into lettuce cups with a dollop of Paleo mayo or creamy guacamole. You can even turn it into a breakfast hash with sweet potato cubes and a poached egg on top.

Great for Entertaining

Hosting friends? Throw a jerk-themed dinner party with grilled jerk meats, a rainbow of fresh salads, and perhaps a tropical fruit platter to finish. It’s a fun, interactive way to introduce others to the joy of Paleo cooking—minus the boring stereotypes. Trust me, no one will miss the bread rolls.

Jerk Marinade for All Seasons

In summer, jerk pork chops are perfect on the barbecue, where the smoke enhances the spices beautifully. In winter, cook them in the oven and serve with roasted veggies and warm spiced apple slices. The warmth of the spice blend makes it a comforting option year-round.

A Note on Ingredients

Always choose the freshest spices you can. Old, stale spices will dull the impact of your jerk marinade. Whole spices toasted and ground just before use deliver maximum flavour. Also, always opt for quality meat—grass-fed pork if possible—to ensure the best taste and nutritional value.

Final Thoughts

If you haven’t made jerk pork chops before, now’s the time to start. With a little prep and the right blend of spices, you can enjoy a mouthwatering, Paleo-friendly meal that’s as nourishing as it is exciting. Whether you're cooking for one or feeding a crowd, jerk seasoning brings people together around good food and great flavours.

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