I was so super excited to find out about Camille’s Paleo kitchen because it isn’t just Paleo recipes – it’s a cooking show for Paleo foodies! Check it out at PaleoKitchen.TV. So, I decided to try out these awesome apricot ribs (you can watch the video here). I couldn’t wait because 1) I was getting really sick of all the chicken we’ve been eating, and 2) this is a tomato-free rib recipe. I love ribs, but my son is allergic to tomatoes and most sauces for ribs are BBQ or tomato-based. This recipe did not disappoint – it was amazing and a rare hit with every one of my kids!
So, my picture does not do this dish justice (I kid you not – this was my portion and my kids had finished theirs and were fighting to get it), but I promise it’s really, really good. You can use the recipe below (and watch it here), but I highly recommend that you subscribe to Camille’s Paleo Kitchen website (you’ll also get a cookbook of all the Episode 1 recipes) and YouTube channel. This recipe is grain-free, gluten-free, dairy-free, and corn-free, and Paleo and GAPS-legal.
Spicy Asian Apricot Baby Back Ribs
- 2 lbs organic baby back ribs
- Salt and pepper, to taste
- Spice mix (Camille recommends an Asian or Mexican spice blend – I used Trader Joe’s Taco Seasoning, which has a mix of sea salt, cumin, cayenne pepper,cane sugar, paprika, onion, garlic, black pepper, red bell pepper, oregano, chili pepper and smoked paprika and is technically a cheat for Paleo because of the sugar – Shhh!)
- 1 – 1 & 1/2 cups apricot jam (I used 1 & 1/2 cups because I like jam)
- 1/4 – 1/3 cup coconut aminos (I used somewhere right in between, like a generous 1/4 cup)
- 1/4 cup rice vinegar (I used white balsamic because I didn’t have rice vinegar)
- 2-3 TBS lime juice (use fresh squeezed!)
- 3 cloves garlic
- 1-2 TBS fresh ginger
- 1-2 TBS sriracha (here is a great sriracha recipe from Stupid Easy Paleo, but I did not use any sriracha because it’s pretty spicy and I was making this for my kids and it is still great without it)
- Sesame seeds and green onions for garnish (as you can see from my picture I didn’t use these either – it would have looked my prettier, but my children are also anti-garnish)
- Preheat oven to 350 degrees.
- Wash and dry baby back ribs.
- Rub ribs with salt, pepper, and your choice of spices.
- Cook for 2 hours (this will get the ribs really fall-off-the-bone tender!).
- Make sauce while ribs cook.
- Blend garlic, ginger, jam, coconut aminos, vinegar, and sriracha in a food processor (Camille recommends using the smaller amounts of each ingredient and then adding more to your taste – I listed above what I ended up using of each).
- Pour sauce in a sauce pan and simmer to reduce, until the sauce is about the consistency of syrup.
- Add part of the sauce to the ribs and then continue to cook for remaining time.
- When ribs are done cooking, cut each rack in half and pour remaining sauce on top.
- Garnish and serve