Simple Pork Back Ribs
This recipe comes compliments of my boyfriend, Nelson. Before I met him I had already discovered my love of slow-cooked beef short ribs but hadn’t tackled cooking back ribs. They just seemed too complicated to me but this recipe couldn’t be any easier! He used to cook his wrapped in aluminum foil on the BBQ. I wasn’t too fond of the idea of cooking something in aluminum and try to avoid it in other products like antiperspirant as well. We tried cooking it in a cast iron dutch oven and it worked great. You can do this recipe on the BBQ or in the oven, either way you’ll get tender, fall off the bone meat.
We both prefer a dry rub over a messy, wet sauce and this recipe couldn’t get any simpler. Hence the name, Simple Pork Back Ribs! You could also use pork side ribs if you prefer or can’t find back ribs. We’ve used both and they are similar and turn out great either way. We get our pork either from a local farmer at the farmer’s market that sells free-range, antibiotic-free pork or from a local butcher.
We served our ribs with some roasted potatoes and steamed swiss chard with ghee. I find I feel best when my meal is more balanced between the macronutrients, meaning protein, fat and carbohydrates. I also try to add some green veggies to my meals as well because they are so nutrient dense and great sources of antioxidants, phytonutrients and micronutrients.
- 2 pork back/side ribs
- Himalayan rock salt
- Preheat the oven to 200 degrees Farenheit or if cooking on the BBQ turn on lowest setting.
- Season both sides of the ribs with as much salt, pepper and cayenne as you want.
- Place in the dutch oven and put in the oven/BBQ for about 2.5 hours.