Orange Zest & Tomato Slow-Roasted Ribs

Emma picked up a frozen pack of ribs for me weeks ago, and I finally found the inspiration that was needed to make this meal magnificent!

Taking inspiration from FoodAndWine.com (http://www.foodandwine.com/recipes/pork-ribs-with-orange-and-tomato-glaze), I adapted this recipe into a paleo-friendly version and a tasty culinary adventure.

Ingredients:

Cooking method:

  1. Put the garlic, anchovies, tomatoes, tomato paste, bay leaves, dried red pepper, and honey in your food processor and blend until it turns into a paste
  2. Add the orange juice, wine, vinegar, rosemary, orange zest, salt, pepper and you’ve got the marinade done!
  3. Sear the ribs on a high heat until brown on the outside
  4. Marinate the ribs in the marinade for 2-8 hours, refrigerate
  5. Place the ribs and marinade in a crockpot. Pop into a 50 C (120F) preheated oven for one hour, whack the heat up to 200C (370 F) for 1 hour and you’re ready!
  6. Let it cool for 15 minutes, serve with a complementary side and enjoy! 

2 thoughts on “Orange Zest & Tomato Slow-Roasted Ribs

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