Cooking my Paleo baby back ribs on the stove? Yes, I know it’s summer but it’s been over 100 degrees and humid lately. Plus Adam and I have been grill-less since we moved. And one of Adam’s favorite summer dishes is sweet, sticky baby back ribs. So to make them at home without the overly processed, sugar-heavy sauce I had to get a little bit creative.
These started out as an experiment in the pressure cooker, but I wanted to create the ribs and a paleo BBQ sauce at the same time and I could not get the Instant Pot to seal and still produce a nice, thick sauce. If you do want to make this in the pressure cooker, add about 1 cup of chicken broth and cook for the same amount of time on high pressure. You’ll just have to pour off the excess oil and whisk it for a few minutes.
But I wanted something that was easy and didn’t involve any extra steps for the sauce, so I turned to the stove. It worked beautifully! The sauce can char a bit, but stirring periodically prevented that and the charred bits didn’t take away from the flavor, anyways.
So, without further ado, here are my super easy, sweet and sticky, low carb, paleo baby back ribs! (Man that’s a mouth full!)
Baby Back Ribs (half rack or full)
6 oz of tomato paste
1/4 cup apple cider vinegar
1/4 cup Frank’s Red Hot
1/4 cup of butter, melted
1/2 cup red onions, diced
4 cloves of garlic, diced
1 tablespoon Worcestershire
2 teaspoon paprika
1 teaspoon mustard powder
1/2 teaspoon salt
Turn the oven to broil. Place the ribs on a baking sheet (optionally with a wire rack), and place them on the top shelf of the oven. Let cook for 15 minutes while preparing the sauce.
In a large pot, add the rest of the ingredients and combine. When the ribs are done broiling, place them in the pot, coating the top of them and placing them face down. Make sure they rest on top of the sauce (not touching the bottom of the pot). If you are making a full rack, you may need to cut it in half.
Place a cover on the pot and bring to a simmer over medium heat. Then reduce the heat to low and cook covered, simmering for 45 minutes, stirring once or twice if necessary to keep the sauce from charring.