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.
- 5 garlic cloves
- One 2-ounce can oil-packed flat anchovies, drained
- 3 oil-packed sun-dried tomatoes, drained
- 3 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon of honey
- 1 cup dry white wine
- 1 1/2 cups fresh orange juice
- 2 tablespoons white vinegar
- 2 tablespoons finely chopped rosemary
- 2 teaspoons finely grated orange zest
- 2 tablespoons sea salt
- 1 tablespoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- 1kg baby back ribs, cut into individual ribs
- 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
- Add the orange juice, wine, vinegar, rosemary, orange zest, salt, pepper and you’ve got the marinade done!
- Sear the ribs on a high heat until brown on the outside
- Marinate the ribs in the marinade for 2-8 hours, refrigerate
- 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!
- Let it cool for 15 minutes, serve with a complementary side and enjoy!