Slow roasted Baby Back Ribs are a thing of beauty! These heirloom pork ribs are truly amazing and the sauce Gabriella Schneider prepares for this recipe makes this a must try dish. Enjoy!
Recipe Author: Gabriella Schneider/Beyond The Bite
USWM Shopping List: Baby Back Pork Ribs, Lard
PHOTO CREDIT: Gabriella Schneider/Beyond The Bite
- 3 lb baby back pork ribs
- 1 tsp sea salt
- 1 tbsp ground ginger
- 1 tbsp dried thyme
- 3 tbsp avocado oil
Sauce Ingredients (Yields 1 1/2 cups)
- 6 whole peaches (3 cups chunked)
- 1/4 cup white wine vinegar
- 1 tbsp minced fresh ginger
- 4 minced garlic cloves
- 1 tbsp fresh thyme
- 1 tsp Red Boat fish sauce
Process For Baby Back Ribs
- Preheat oven to 250 degrees.
- Prepare ribs by removing the thin membrane on the back of the meat and cutting off any tough end pieces of meat.
- Place ribs on a large baking sheet and rub down on both sides with sea salt, ground ginger, dried thyme, and avocado oil.
- Put the ribs in the preheated oven and allow to bake for 2 hours.
- While the ribs bake, it is time to prepare the sauce.
- Pit the peaches, cut them into chunks, and place them in a medium sized sauce pan on medium heat, a long with the fish sauce and white wine vinegar.
- Allow the mixture to heat up, then add in fresh thyme, minced ginger and garlic.
- Let the mixture come up to a strong simmer and allow it to cook for 10 minutes, stirring every now and then to ensure the mixture doesn’t stick to the bottom and burn.
- After 10 minutes, turn the heat to low and let the mixture cook another 5 minutes.
- Once reduced, pour the mixture into a blender to make a sauce the consistency of your liking.
- After 2 hours, slather the ribs generously with the peach sauce and place them back in the oven to roast for another 2 hours, adding sauce as you see fit.
- After the 4 hours are up and the ribs are tender, remove them from the oven and coat with more peach sauce if desired and fresh thyme.
If your pork ribs are naturally lean, basting them with lard or bacon fat throughout the cooking process can help yield in a more succulent end product.
Meet The Chef
Our thanks to Gabriella Schneider, certified chef, writer, and science lover for sharing her recipe. Gabriella uses diet, lifestyle, and personal primal knowledge to overcome the odds of healing from chronic Lyme Disease.
“While there may not be an one-stop cure for the damaging effects that untreated, neurological Lyme had in my body since a young age, I believe that through Christ all things are possible. No illness, trial, or circumstance in life defines who one is, rather shapes them into all that they are meant to be.”
Check out Gabriella’s e-book, Organ Meat Makeover, for recipes, AIP dietary tips, FAQs and more!