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

Recipe: Slow Cooked Memphis Style Baby Back Ribs

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If there’s one thing I've learnt from the humble pork rib, it’s that patience is indeed a virtue; the slower they are cooked, the better. That being said, I've never had the patience (or the self control, for that matter) to cook my ribs for any longer than 3 hours. Today I decided to put my willpower (and science) to the test, in the quest for ultra tender, Elvis-would-be-proud baby back ribs. I marinated them overnight, then roasted them for five and a half hours at 120 C. The results? Well, if you can wait as long as I did then you’ll find out for yourself.

As for the marinade, I came up with a rich, smoky, Southern Tennessee inspired glaze which is everything you want when you bite into a thick, juicy pork rib. Make sure you have your napkins at the ready.

Back Ribs 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

Back Ribs How To:

Mix together all of the marinade ingredients in a bowl, then add the ribs. Coat them well all over, then leave to marinade overnight in the fridge.

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 around 200ml water to the dish, taking care not to pour it onto the ribs. The liquid should reach around half way 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.

When they are done, remove from the oven then immediately turn the heat to full (mine was 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. Give yourself a pat on the back for making it this far, then tuck in!

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

Happy Thanksgiving paleo recipes turkey healthy

Happy Thanksgiving

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With a lot of my readers being American, I couldn’t ignore the fact that today is Thanksgiving in the USA. So if you’re American – Happy Thanksgiving – and if not – how about having your own international Thanksgiving day? It’s often quite hard to get hold of Turkey where I live in Australia, but I find it a little easier to obtain at this time of year, thanks to the American Expats who live here!

If you are celebrating Thanksgiving, how can you accommodate your guests while still keeping it Paleo? Fortunately there are several options out there that will be great for everyone, using a few substitutions to the traditional Thanksgiving menu.
Happy Thanksgiving paleo recipes turkey healthy

Substitution Ideas For Traditional (Non Paleo!) Thanksgiving Recipes:

  • Substituting bread crumbs. A lot of recipes will ask for bread crumbs when you are cooking. A good alternative to bread crumbs is crushed up pork crackling/ pork rinds. Just crush them to the same consistency as you would bread crumbs – or alternatively try ground nuts.
  • Instead of sugar, if you can, try to omit entirely. If you can’t, try a more natural sweetener, like raw honey.
  • Substitute starch with spaghetti squash, butternut squash, or acorn squash.
  • If you are planning on making a salad use a natural dressing like olive oil and lemon or lime.
  • If you’re making a dessert, a recipe may call for whipped cream. An alternative to whipped cream is chilled coconut milk – both healthy and delicious.
  • Instead of making a traditional desert, keep it simple with berries in coconut milk.

Cooking for a group of family and friends is a great chance to show case your Paleo diet – and show that eating healthy food does not sacrifice amazing tasting food.

Thanksgiving is a time to share thanks for the blessings in your life – a worth while thing to do if you’re American or not. Are you celebrating Thanksgiving this year?

Happy Thanksgiving!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs

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The clue is in the name – these chicken thighs are suitably spicy and oh so satisfyingly crispy, thanks to a mix of ground almonds and desiccated coconut. Throw the soggy, batter coated, southern fried chicken portions in the bin – these are where it's really at. I used ginger, cayenne pepper for a bit of a kick and garam masala – but highly recommend experimenting and finding your favouite blend of herbs and spices. I used chicken thighs, but you can use the coating on wings – or whichever piece of chicken you prefer!

Recipe Crispy Spiced Chicken Thighs schnitzel paleo network 680 min

Recipe: Crispy Spiced Chicken Thighs
 
Author: 
Recipe type: Dinner
Cuisine: Southern
Prep time: 
Cook time: 
Total time: 
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Everyone in the family will love these spicy chicken thighs!
Ingredients
  • 8 free range chicken thighs
  • 200ml thick coconut milk
  • 50g ground almonds
  • 50g desiccated coconut
  • 2 garlic cloves, crushed
  • 1 tsp fresh ginger, finely chopped
  • 1 tsp cayenne pepper
  • 2 tsp garam masala
  • Pinch salt
Instructions
  1. ) Preheat the oven to 180C / 350F / Gas Mark 4
  2. ) In a large bowl, combine the coconut milk with all the spices. Stir in the almonds and coconut.
  3. ) One by one, add the chicken thighs to the mixture, ensuring an even coating covers each piece of meat. Arrange on a roasting dish, then transfer to the oven.
  4. ) Bake for approximately 45 minutes, until crisp and golden brown. Serve with a fresh green salad.