Paleo Recipes – Cavegirl Cuisine

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Apple BBQ Pork Ribs (Sproutfield Pork)

Apple BBQ Pork Ribs (Sproutfield Pork)

Have you tried any of the pork products from Sproutfield?! Well, my family and I have and it is deeelicious. We received a Butcher’s Box and tried the breakfast sausage, the pork loin, the chops…and the BACON (drool) –> thick cut Berkshire BACON (did I mention the bacon?). With that said, the pork ribs were just AMAZING. My oldest daughter took a bite of her rib and all the meat came off the bone. The meat was so tender, so moist…so full of flavor. These ribs were hands above any that I’ve purchased in a grocery store. Just remember this when cooking ribs…LOW and SLOW!

Centered in Virginia’s Heartland, Sproutfield works with local farmers to grow and deliver pasture raised Berkshire pork.

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Why Berkshire?

Extraordinary flavor: Berkshire heritage brings the flavor back to your table with perfectly marbled cuts that redefine what you expect from pork.

Why Sproutfield?

Healthy herds: Every farm we work with commits to 100% pasture raised animals with no growth hormones, steroids, or sub-therapeuticantibiotics.

Enter below for a chance to win your very own Butcher’s Box of pasture raised Berkshire pork!

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Apple BBQ Pork Ribs

Ingredients

  • • 15 ounce can organic tomato sauce
  • • 1/2 teaspoon coconut aminos (soy sauce or tamari substitute)
  • • 1/2 teaspoon Worcestershire sauce
  • • 4 tablespoons pure maple syrup
  • • 1 teaspoon Sriracha, or preferred hot sauce (add more is you prefer extra kick)
  • • 1 tablespoon whole grain Dijon mustard
  • • 1 teaspoon sea salt
  • • 1 large apple, peeled, cored, and grated
  • • 6 cloves of garlic (2-3 minced for the sauce...the remaining cloves for the cooking process)
  • • 1/2 teaspoon smoked paprika
  • • 1 teaspoon apple cider vinegar
  • • 1 tablespoon walnut oil (or preferred cooking oil)
  • • 3 pounds pork ribs
  • • 1 large shallot (or half of a regular onion), roughly chopped
  • • 2 tablespoons water

Directions

  1. In a medium saucepan, combine tomato sauce, coconut aminos, Worcestershire sauce, maple syrup, Sriracha, mustard, salt, apple, 2-3 minced garlic cloves, smoked paprika, and cider vinegar.  Bring to a boil. Reduce heat and simmer for 20 minutes.
  2. Preheat oven to 225 degrees F.
  3. Drizzle cooking oil over the bottom of a large baking dish. Set aside 3/4 cup BBQ sauce for dipping when ready to serve. With additional sauce, brush most of the remaing sauce with BBQ sauce. The rest will be used to brush on the last 15 minutes of cooking time.
  4.  Set ribs in baking dish. Scatter chopped shallots and garlic cloves around the ribs in the dish.  Add water. Salt ribs with additional salt, optional. Tightly seal in ribs with an aluminum foil cover over the baking dish.
  5. Bake for 2 hours and 45 minutes. Remove foil. Brush on additional BBQ sauce. Cook uncovered for an additional 15 minutes.
  6. Remove from oven. Let rest for 20 minutes. Serve ribs with remaining BBQ for a dipping sauce.
  7. Enjoy!

Ingredients

  • 15 ounce can organic tomato sauce
  • 1/2 teaspoon coconut aminos (soy sauce or tamari substitute)
  • 1/2 teaspoon Worcestershire sauce
  • 4 tablespoons pure maple syrup
  • 1 teaspoon Sriracha, or preferred hot sauce (add more is you prefer extra kick)
  • 1 tablespoon whole grain Dijon mustard
  • 1 teaspoon sea salt
  • 1 large apple, peeled, cored, and grated
  • 6 cloves of garlic (2-3 minced for the sauce...the remaining cloves for the cooking process)
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon walnut oil (or preferred cooking oil)
  • 3 pounds pork ribs
  • 1 large shallot (or half of a regular onion), roughly chopped
  • 2 tablespoons water

Directions

  1. In a medium saucepan, combine tomato sauce, coconut aminos, Worcestershire sauce, maple syrup, Sriracha, mustard, salt, apple, 2-3 minced garlic cloves, smoked paprika, and cider vinegar.  Bring to a boil. Reduce heat and simmer for 20 minutes.
  2. Preheat oven to 225 degrees F.
  3. Drizzle cooking oil over the bottom of a large baking dish. Set aside 3/4 cup BBQ sauce for dipping when ready to serve. With additional sauce, brush most of the remaing sauce with BBQ sauce. The rest will be used to brush on the last 15 minutes of cooking time.
  4.  Set ribs in baking dish. Scatter chopped shallots and garlic cloves around the ribs in the dish.  Add water. Salt ribs with additional salt, optional. Tightly seal in ribs with an aluminum foil cover over the baking dish.
  5. Bake for 2 hours and 45 minutes. Remove foil. Brush on additional BBQ sauce. Cook uncovered for an additional 15 minutes.
  6. Remove from oven. Let rest for 20 minutes. Serve ribs with remaining BBQ for a dipping sauce.
  7. Enjoy!
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