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Chipotle Mango Baby Back Ribs

Recipe

Ingredient List:

• 3 Racks Baby Back Ribs, rinsed and scored on the back side
• 6 Quarts Water
• 1 Handful Kosher Salt
• 1/2 Cup Pickling Spice
• 1 Cup Tomato Sauce
• 3 Cloves Garlic
• 1/2 Red Onion
• 1/2 Mango, peeled and pitted
• 1 Chipotle Pepper plus 2 Tablespoons Adobo Sauce (to your liking)
• Ponzu, to taste (optional)
• Honey, to garnish
• 5 Scallions, Asian Bias Cut (ABC)
• Toasted Sesame Seeds (Ajonjoli), to garnish

Preparation Instructions:

1. Bring water, Kosher salt and pickling spice to a simmer.
2. Lay ribs in a 2” hotel pan and pour simmering water/spice mixture over ribs.
3. Cover pan with foil and roast in the oven at 350° F for 90-120 minutes or until tender.
4. Remove ribs from oven and allow them to cool in the liquid for 20 minutes.
5. While ribs are cooking prepare the sauce by combining tomato sauce, garlic, onion, mango, chipotle in adobo, and ponzu in a blender. Blend until smooth and season to your liking with honey, salt and pepper.
6. Remove ribs from liquid and cut between each bone.
7. Place ribs on a foil lined sheet pan and dress with sauce.
8. Return to the oven and broil on high for 5-10 minutes.
9. Remove from oven, stack ribs like Lincoln Logs on a plate and garnish with scallions, honey and ajonjoli (sesame seeds). Say ajonjoli over and over because it is fun!
10. Share these with your friends and if you don’t have any friends, bring some to your neighbors in order to make friends.
11. Enjoy!

“Keep It Paleo!”
Zone Breakdown:
Protein: (67)
 
3 racks of ribs, about 9 pounds total before they were cooked, cooks down to about 100oz once the bones are removed. With 1.5oz equaling one block, that leaves us with 67 blocks of protein.
 
Carbohydrates: (8)
 
We have 8 total carbs in this recipe. We have 2 blocks from the tomato sauce, where ½ cup equals one block. Next we get one block from the onion where ½ cup equals one block. Next we will say that ½ mango fills almost 1.5 cups when cut up. With 1/3 of a cup equaling one block, we will count this as 4 blocks. And finally we will count the pepper and adobo sauce as one block giving us a total of 8 carb blocks.
 
Fats: (0)
 
There are no added fats to this recipe.
 
Balancing Act:
 
This recipe is primarily about the meat and the rest is for flavoring so therefore we will really count the meat blocks. We have about 67 protein blocks along with 8 carb blocks. Pair this meat up with some carbs and fats to balance out the meal.

 

In the ideal world, we'd all have a smoker, a stock of hardwood and endless free time to create toothesome treats. However, most of us have none of the above. So, this is a quick and dirty way to make tender ribs that are hands off and wholesome.

Ribs

You can finish these in the oven (as I do in the video) or on the stove top. The goal is to simmer them lightly in a flavorful broth until tender. I like to use pickling spice, but it can get messy and pebbly spices often stick to the surface of the ribs. So, although I didn't do this in the video, you can simmer the pickling spice for awhile and then strain it off and save the flavored broth for cooking the ribs. You can also use a sachet to contain the pickling spice. Whatever you choose to do, be creative with your sauce and be sure to share with your friends!

Let me know if you make these ribs and, as always, leave questions to comments below.

There are 38 days until PaleoNick.com turns one year old. Wow! It has been a lot of work and a ton of fun and I wouldn't trade the experience for anything. I appreciate all of you who support my site and I am very excited for the upcoming developments...

One of my goals in the beginning was to have 10,000 likes on Facebook by the one year anniversary. As of now, I am about 1,100 likes away from this goal. I am going to do a strong push to achieve this goal and would appreciate your help. If you like something that I post, please share it with your friends.

Matt Dwerlkotte reminded me of my "How to make wooden rings" video, so I'll be posting that soon. I've also got "Chianti Braised Lamb Shanks", "How To Fabricate a Whole Salmon", "The Skinny on Grass Fed Beef", and "Winnipig: A Canadian Pig Roast" on the docket.

Stay tuned and please help spread the word!

I encourage you to ponder this today: "Think today not about what you do, but why you do it..." I make instructional cooking videos in line with the Paleo Diet. I make them because I want to revolutionize the way the world approaches food. Possessing the necessary skills to make tasty, healthy food is powerful and is just what we need to bring the "Obesity Train" to a halt.

Paleo shouldn't be painful, people. It should be fun, exciting and delicious.

"Keep It Paleo!"

Your Pal,

Paleo Nick

Helping People Get Upside Down For Paleo

PN


 

 

 

 





I have been a cook for the past 20 years and a CrossFitter since 2008.  It is my passion to share my cooking knowledge through the videos on this site.  I want to turn you into a Culinary Ninja while helping you "Keep it Paleo!"

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