My Favorite Paleo Recipes:
Dry Ribs in Slow Cooker

evolution rI love ribs – dry, spicy, fall-apart, melt-in-your-mouth ribs. But, I don’t want the carbs from sugar or other unnatural ingredients that are frequently in commercial rubs. So, here is a recipe that offers everything I want from my ribs. See if this works for you. I posted a picture of the ribs as I put them into my slow cooker, and then a picture on a serving plate after 10 hours of cooking.
4-5 pounds of pastured pork ribs
1-2 large onions sliced thickly to cover bottom of slow cooker
2 tablespoons of coarse Kosher salt
1 tablespoon of cumin
1 tablespoon of fresh cracked pepper
1 1/2 tablespoons of dried oregano
1/2 tablespoon of chili powder
1 tablespoon of cinnamon
1 teaspoon of cayenne pepper
• Mix all spices together in a small bowl.
• Cut onions into thick slices and place them along the bottom of slow cooker. These will keep the ribs elevated off the bottom of the pot and away from drippings.
• Use paper towels to dry ribs.
Ribs 1
• Generously apply dry rub to all surfaces of the ribs, and use up all rub mixture.
• Place ribs on top of onion layer with the “meat side” up.
• Set slow cooker on low, and cook for 8-10 hours.
• Remove from slow cooker, and place on serving plate.
Ribs 2

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