#johnwhaleniii #paleogrilling #cidermillpress
Paleo Grilling is a cool paleo book. It’s not strictly grilling. Some dishes are completely grilled. Others are grilled as part of the process. Some are barbecued. And then there are the supporting characters that don’t see the grill. But it’s mostly grilling. The range is neat. For beginners, there’s an opportunity to learn the nuances of different steaks. He breaks out several of them separately with minimalist recipes so you can really get a feel for different cuts. I skipped those and went for the more complex dishes.
I wanted to share with you his recipe for Killer BBQ Spare Ribs. It’s such a neat recipe. The barbecue sauce is not overly sweet. It gets natural sweetness from pineapple, tomatoes, honey, and molasses. Oh, I love the depth of flavor that molasses brings to the party. Yeah, pretty much any party. The ribs do the majority of their cooking in the oven and then get the sticky, oozey sauce caramelized onto them on the grill. We’re team barbecue around here, so I *did* add just a little wood to the grill for some smokiness, and my kiddo added 2 teaspoons of liquid smoke to the barbecue sauce. These are delicious and people are going to be happy when you make them. Sugar haters are gonna hug you extra!
A big thanks to Cider Mill Press for letting me share the recipe with you! I’ll show you the rest of my pics and thoughts on the other dishes we tried after the recipe.
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Killer BBQ Spare Ribs
Makes 6-8 servings * Active time: 1 hour 45 minutes * Total time: 4 to 5 hours
2-3 cloves of garlic, sliced extra thin
1 clove of crushed or minced garlic
1 cup of local honey
1/3 cup of dark molasses
1/3 cup of local dark maple syrup
1 ½ Tablespoons paprika <Be sure to use the smoky kind! ~Jen>
1 teaspoon sea salt
1 ½ teaspoons fresh ground pepper
1 Tablespoon ancho chili powder (more if you like extra spicy)
2 teaspoons ground cumin
½ cup apple cider vinegar (the more you add, the tangier the flavor)
1 ½ cups organic strained tomatoes
5-6 ounces organic tomato paste (no sugar added)
¼ cup chili sauce
¼ cup Worcestershire sauce
1 ½ Tablespoons fresh squeezed lemon juice
5 Tablespoons chopped onions
1 teaspoon mustard powder
½ pineapple, cubed (if fresh juice collects on your cutting board, add that in, too!)
4-5 pounds baby back pork ribs
1. Preheat the oven to325°F. Meanwhile, mix the BBQ sauce ingredients – all the ingredients except the ribs themselves – in a large saucepan over low to medium heat allowing the sugars to melt. Line the bottom of the roasting pan with a thick layer of the BBQ sauce.
2. Place each rack of ribs into the roasting pan, layering them with a solid basting of the sauce so both sides of each rack of ribs are fully coated. Cover and allow the ribs to cook for 2 ½ – 3 hours. No need to turn or recoat the ribs during this process.
3. About 15 to 20 minutes before the ribs have finished cooking, fire up your grill. A gas grill will work just fine, but there’s nothing better than wood-grilled BBQ ribs, so consider your options carefully! Look to achieve a medium heat from your grill.
4. Use long tongs that will allow you to slide the tong the full length of the rack of ribs. This will help prevent the ribs from breaking off as the ribs will be soft and tender from their time in the oven.
5. Basting is perhaps the most important final step in preparing killer ribs. I continually baste the ribs, always trying to achieve a beautiful dark brown and black glazed surface. As soon as the flames char the edge of the meat, I quickly baste over that area with a fresh coat of sauce and turn the ribs so the opposite side can be lightly and evenly charred by the fire as well. Unlike steaks on the grill, I turn the ribs over and over, basting and turning each rack in order to achieve the best and most flavorful results. Do not worry about a little bit of blackening and charring: paint over all the charred areas with a fresh coat of BBQ sauce and the two flavors wed together beautifully. <We like having sauce to pass at the table, so I removed some of the sauce to a little pan to baste the ribs and let the rest simmer away on the stove to thicken up a bit while I grilled. I quickly blotted the fat that was on the surface with paper towel. You lose a little sauce that way, but it’s easier than skimming with a spoon… ~Jen>
6. As soon as the ribs reach the level of browning and blackening you desire, remove the ribs from the grill and place them onto a serving tray. Do not place them back into the roasting pan. Bring the ribs directly to the table and allow them to cool to the touch before digging in.
Continuing my review of the book…..
By John Whalen III
My thoughts and pics of the recipes we tried:
1) Classic Caesar Salad – p 44. Great, rich, garlicky-anchovy taste.
2-3) Steak au Poivre – p 102. If you’re familiar with the dish, he has coconut milk stand in for the cream. Killer peppery, brandy sauce. We loved it.
4) Grilled Artichokes with Garlic – p 274. I had no idea you could grill artichokes. It works beautifully! The smokiness penetrates right through the artichoke hearts. Quick note – the recipe calls for ½ olive oil and misses the unit. It has to be ½ cup because ½ Tablespoon would be way too little.
5-6) Killer BBQ Spare Ribs – p 174. We loved these. They’re fall-apart tender and juicy. The bbq sauce is not an overly sweet one because there’s no sugar. My kids loved it. He keeps them paleo and gets natural, complex sweetness from pineapple, tomatoes, and molasses. They do the majority of their cooking in the oven and are finished on the grill. I did add some wood to the fire for smokiness, and my youngest added 2 teaspoons of liquid smoke to the sauce. These are total keepers.
7) Grilled Beets with Walnuts – p 281. I never grilled beets before either. Fabulous. Mine took about twice as long before a fork penetrated them to my liking. I’ll add parsley next time for a little purple/green color pop.
8) Grilled Peach Scallops with Basil-Cilantro Puree – p 230. Really quick grilling. I was surprised by how much the scallops picked up the peach flavor. The peaches were all supposed to be diced. I halved two just because they look so cute on the plate that way. We loved the chimichurri with it.
9) Chorizo-Stuffed Mushrooms – p 27. Really interesting. It’s the hard Spanish chorizo that you’d use in paella. Here, he has you pulse it down in the food processor, so you get all that flavor without the chewiness. I wish I’d thought of that before – lol!
10) Jamaican Jerk Chicken with Grilled Pineapple – p 187.
Some others I have flagged to try: Bacon Deviled Eggs – p 34 * Portuguese Kale and Sausage Soup – p 47 * Balsamic Glazed Flank Steak with Vidalia Onions and Mushrooms – p 96 * Bistecca Alla Florentina – p 100 * Porterhouse with Chimichurri Sauce – p 104 * Skirt Steak with Olive Tapenade – p 113 * Red Wine and Herbs Marinated Tri-Tip Steak – p 115 * Filet Mignon with Red Wine Reduction – p 116 * New York Strip with Pizzaiola Sauce – p 120 * Blackened Texas Brisket with Coleslaw – p 122 * Paleo Hamburger with Sun-Dried Tomato Pesto and Portobello Mushrooms – p 126 * Marinated Steak Kabobs with Salsa Verde and Grilled Cherry Tomatoes – p 133 * Leg of Lamb with Rosemary-Mustard Marinade – p 144 * Marinated Lamb Kebabs with Mint Chimichurri – p 152 * Grilled Roast Pineapple Pork Loin – p 165 * Blueberry Pork Chops – p 173 * Red Wine-Marinated Chicken with Chipotle Cauliflower – p 182 * Seared Tuna Steaks with Dill Aioli – p 220 * Grilled Lime Mahi-Mahi and Smoked Green Beans with Prosciutto and Pine Nuts – p 224
*I received a copy to explore and share my thoughts.
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