One of the wonderful things about living in Southern California is the fact that I can go outside an grill on my beautiful Weber grill almost any day of the year. There aren’t a lot of place that you can sit outside grilling, comfortably, in early February.
There was a good priced sale on country-style ribs at the Vons in West Hollywood the other day, so I picked them up hoping I’d get a plan for them this week. I picked up my trusty old Weber’s Way to Grill cookbook and found a great recipe that just required a few alterations and substitutions to make it a Paleo-friendly meal.
I made this meal one before when I wasn’t on the paleo diet and it came out great. Word of caution though…tamarind paste is SUPER sour. It reminds me of those sour warheads I used to eat as a kid. So just try to avoid dropping any extra in and avoid licking your fingers if it gets on you.
Paleo Tamarind-Glazed Country-Style Ribs
5 ounces tamarind paste
1/3 cup liquiid aminos
1/3 cup maple syrup
1/4 cup water
1/2 tsp ground black pepper
1/4 tsp ground cayenne pepper (more if you like it spicy)
12 country-style pork ribs (3-3.5 pounds total)
In a medium bowl, whisk all of the marinade ingredients together. Take about 1/4 cup of the mixture and set it to the side to brush on the ribs while they are grilling.
Toss the ribs in the marinade, mixing it around to make sure that all of the ribs are coated in the liquid. Cover and let it sit for about20-30 minutes at room temperature to marinate. While you wait, preheat the grill on medium heat.
Brush the grates clean and lay the ribs on the grill over indirect medium heat. Cook for 20 minutes with the lid closed. Turn all of the ribs over and brush with the marinade that you set to the side earlier. Cook for another 25-30 minutes.
Remove the ribs and immediately wrap tightly in aluminum foil. This is apparently a secret southern bbq trick that makes the meat juicier and more tender.
Sorry for the dark pictures, I’m still getting used to my new camera.
Let the ribs rest wrapped in the foil for about 30 minutes.
Serve the ribs warm and wrap up any leftovers for a quick lunch for tomorrow.