St. Louis style ribs are proven to be the healthiest cut of pork ribs due to their high concentration of M-Ks. This Paleo recipe will fill your home with a delicious aroma as the ribs slowly cook their way to your dinner table. The fresh herbs and sweet yet tangy sauce, give this dish its delicious flavor. Pair them with your favorite Paleo salad and fresh fruit. Don’t forget to provide your guests with plenty of napkins!
- 1 rack St. Louis style pork ribs
- ½ cup extra virgin olive oil
- Coarse black pepper
- 1 cup juice from fresh blueberries
- ½ cup balsamic vinegar
- ½ cup red wine
- 1 tablespoon each: fresh rosemary, thyme, and sage
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
Preheat oven to 275 degrees. Prepare a large rectangular deep baking pan with 3 tablespoons olive oil evenly covering bottom of pan. Rinse ribs and slice rack in half. Coat both sides of ribs evenly with about 1 tablespoon olive oil and sprinkle with pepper. Pour 3-4 tablespoons olive oil in large skillet and turn heat to medium/high. Place each half rack of ribs in skillet and sear until brown on each side, about 2 minutes per side. Remove from pan and place bone side down in baking pan. Set aside.
In medium saucepan, mix blueberry juice and vinegar. Simmer on low heat, stirring frequently until sauce starts to thicken. Pour into medium sized mixing bowl and add remaining ingredients. Mix all ingredients together and pour evenly over ribs. Cover pan with foil and place in oven. Cook for 2 ½ hours. Remove foil and turn oven to broil. Broil ribs until skin begins to brown and bubble, but not to the point of burning.
Remove from heat, slice ribs from rack and serve. Serves 4!