Talk about licking your fingers well! These smoked pork ribs with BBQ Paleo sauce are perfect for your Whole30 challenge and the barbecue season!
Truth, I am super demanding about my smoked ribs. I could also have talked about it a little too much when I was Interviewed for the Man Meat BBQ podcast.
The ribs should not be yarn, boring, opaque or rubbery. They must be good – I mean well. Ribs who have a ton of meat in the bones and not only small toothpicks with the grill.
The ribs must have a flavor, fall from the tender bone meat and should not request the sauce (optional, totally ok). Now that we have touched the prerequisites, we arrive at the real smoked pork ribs.
For these children, I stopped by Whole Foods and grabbed some slabs of manageable ribs, knowing that it would be easier to manage in my smoker and grill. Then I started the search part of the plan. The one in which I wonder how to bring out the sweetness in the ribs without sugar because I am mastering this whole thing30.
How to make the BBQ Paleo sauce
I decided to let mother nature work her magic by marinating the ribs in sweet natural pineapple juice and a little coconut love for balance.
I studied the substitutes to add adds without additional sugar and I kept everything that really complies to amplify the game. It turns out that the barbecue is not only junk food and candied brown sugar, but you can get surprising flavors by incorporating real ingredients.
The barbecue sauce is a base of tomato paste and sauce with pineapple for sweetness and spices to kick the flavors. The following recipe came out incredibly well and would also be fantastic on these smoked chicken neighborhoods (which is also full 30 compliant). Or if you want something different, take a look at my low carbohydrate barbecue sauce.
I then rubbed my shoulders and smoked on Hickory wooden chips for a few hours while I was doing a BBQ Paleo Smokey sauce to be used to be used for the beat.
Returning to the truth of things, it was actually really good. I didn’t even miss the sugar, not that pineapple juice is not very sweet to begin with. He made an excellent alternative and let the smoked flavor shine.
Now to the napkins.
I plan to document some Women Serious BBQ teams this year and I would like to know if you know one who should make sure to meet on my trips!
Now, we arrive at the smoked pork ribs and BBQ Paleo sauce
Do you want more inspiration to the smoked ribs? Try some of my favorite recipes
If you have tried my Hickory smoked pork ribs with BBQ Paleo sauce recipe or any other recipe on GirlCarnivore.com, do not forget to evaluate the recipe and let me know where you found it in the comments below. I am inspired by your feedback and comments! You can too Follow me On Instagram @GirlCarnivore as well as on Twitter AND Facebook.
Do you want all that barbecue flavor in a fantastic Paleo recipe? These smoked ribs with BBQ Paleo sauce is where it is!
Prevent the screen from going to sleep
Smoke
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Preheat the smoker at 225 degrees F and immerse the wood as recommended by the manufacturer (20 minutes for the chips, 30 minutes for small pieces and so on – always read the label just to be sure).
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When the smoker is ready, smoke the ribs for 4-6 hours, adding more wood according to need.
For the sauce
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Fry the onions in the cooking fat in a large pan over medium-high heat until it is soft, from 5 to 7 minutes. Add the garlic and mix to combine.
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Cook for 30 seconds. Reduce the heat to the medium. Add the tomato paste and mix up to rust color and covered everything (about 30 seconds).
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Mix the pineapple sauce and juice. Beat the vinegar, lemon juice and coconut amini to combine. Finally, beat the spices, the chipotle chipotle powder, mustard, paprika, chilli dust and all spices. Leave to cook over low heat for 10 minutes. Season with salt and pepper if necessary.
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Finally, for a smooth sauce, perfect for the ribs, transfer the sauce to a blender or a food processor and pulsates until smooth. Keep in a rebelly jar until it is ready for use.
Service: 1G | Calories: 240Kcal | Carbohydrates: 15G | Protein: 15G | Fat: 14G | Saturated fat: 5G | Polynsaturo fat: 2G | Monolysatuine fat: 5G | Trans fat: 0.1G | Cholesterol: 54mg | Sodium: 1228mg | Potassium: 533mg | Fiber: 2G | Sugar: 9G | Vitamin A: 880Iu | Vitamin C: 11mg | Soccer: 50mg | Iron: 2mg
