I love ribs. Especially when they’ve caramelised and the meat just falls off the bone. But I’m not such a fan of using a sugar-laden marinade, especially if it’s one from the bottle because then they are packed full of sugar as well as artificial colours and flavours etc. This paleo Five Spice Ribs recipe is the perfect adaptation to an American classic.
FIVE SPICE RIBS
1.5 kg pork ribs cut into individual ribs
¼ cup chives, spring onions or parsley, chopped (to garnish)
2 tbsp (30ml) coconut aminos or soy sauce
2 tbsp (30ml) apple cider vinegar
1 large red apple
2 tbsp (30ml) honey or rice malt syrup
1 heaped tbsp (5g) Chinese Five Spice
2-3cm (20g) chunk of ginger, chopped
4 garlic cloves, chopped
½ cup tomato passata or 2 tbsp tomato paste and ½ cup water or about 150g can chopped tomatoes or 3 fresh large tomatoes
chilli flakes or fresh chili to taste
salt and pepper to taste
Place all marinade ingredients into a blender and blend for 10 seconds (scraping down the side of the blender with a spatula as needed) until all ingredients are pureed.
Place the ribs into a large deep baking tray and pour the marinade over the ribs and rub into meat.
Cover with aluminum foil and allow to marinate in the fridge for at least 4 hours (or overnight).
Preheat oven to 170°C and bake for 3 hours, turning each rib every 45 mins until meat is falling off the bone.
Garnish with the herbs.
Serve with your favourite vegetable side dish.