PALEO & WHOLE30 “YOU COMPLETE ME” RIB SAUCE

PALEO & WHOLE30 “YOU COMPLETE ME” RIB SAUCE
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PALEO & WHOLE30 “YOU COMPLETE ME” RIB SAUCE

PALEO & WHOLE30 SHARI MAC'S "YOU COMPLETE ME" RIB SAUCE

My husband and I enjoyed ribs the other night.  Sooooo yummy.  I decided to create this PALEO & WHOLE30 rib sauce with 2 ideas in mind…

 

First, I wanted to create a sauce recipe that uses ingredients that you should already possess in your kitchen…if you are already following a Paleo or Whole30 diet or lifestyle.   If you don’t have these ingredients, they are well worth the small investment!  You will be able to use them again and again. They are easy to find in any grocery store.  I buy nutritional yeast in the bulk food store in my town.

 

·      No sugar added jam – I love apricot

·      Nutritional yeast

·      Coconut Aminos – to replace soy sauce

·      Garlic

·      Coconut oil 

·      White vinegar

 

 My second idea was to createa sauce that includes ingredients in the recipe that hit all of the 5 taste sensations and 2 major chemosensory sensations. 

They are:

 

Taste Sensations:

Sweet (Apricot Jam)

Sour (vinegar)

Salty (Coconut Aminos)

Bitter (Lime Zest)

Umami (Nutritional Yeast)

 

Chemo-Sensory (Part of Flavour Sensations):

Fatty (Coconut Oil)

Spicy (Chili Flakes)

 

All the great chefs in the world know that when we can hit all these taste and flavour sensations when preparing dishes (recipes), the palate will be highly satisfied.  Your guests will moan in delight.  In my past life as a food and wine journalist/cookbook author I wrote about this heightened culinary experience.  I called it “The MOAN FACTOR!”  LOL.

 

It’s when your palate is satisfied at this level that we, as human beings, experience a deep sense of comfort.  A sign of relief.  We are well.  Safe.  Fed! We will survive.  

 

We possess the ability to experience these sensations in order to eat and therefore stay alive.  Born with an innate ability to crave these taste sensations, they are our survival mechanisms.

 

So, I chose ingredients from my cupboard and refrigerator to create this sense of satisfaction from a sauce for our ribs. 

 

Hopefully, when you try this recipe for yourself you will feel that sense of comfort, of being “complete.”  Hence the title of the recipe!  This sauce completes us! LOL.

 

RECIPE NUTRITIONAL VALUE:

Pork contains both saturated and monosaturated fat in almost equal amounts.  Pork ribs tend to be fattier unless you remove most of the fat around each rib.  In general, pork possesses 9 essential nutrients — potassium, riboflavin and zinc, vitamin B6, thiamin, phosphorus, niacin and protein.

 

RECIPE TASTE PROFILE:

The predominant taste sensation of these ribs are sweetness in the forefront of the palate with all the other taste sensations happening on the mid to back palate afterwards.

 

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE):

 

Because your palate will first experience the sweetness of the rib sauce before the other taste sensations, you’ll need a wine with sweetness to match.  Choose an off-dry white or rose.  I think an off-dry rose tastes amazing with these ribs, due to the apricot flavour of the jam. 

RECIPE:

Place all ingredients in a bowl.

Whisk ingredients together.

Prepare the ribs.

Cover ribs with foil wrap.  Slow roast ribs in the oven, covered, at 250 F, for 3 to 4 hours.  Remove pan from oven.  Coat ribs in sauce.  Place under broiler for 10 minutes or until sauce caramelizes.

  • Author: FRESHDOH
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 1.5 cups 1x
  • Category: PALEO & WHOLE30
  • Method: ROASTING
  • Cuisine: DINNER
  • Diet: Gluten Free
Scale

Ingredients

¾ cup no sugar added apricot jam (sweet)

¼ cup Coconut Aminos (salty)

¼ cup fresh lime juice (sour)

1 tablespoon coconut oil (fatty)

1 tablespoon nutritional yeast (umami)

1 teaspoon lime zest (bitter)

1 teaspoon chili flakes (spicy)

Instructions

Preheat oven to 225F. Place all ingredients in a bowl.  Stir together.  Transfer to a small pan.  On low heat simmer for a half-hour to meld the flavours.  Let cool.  Place ribs on a pan covered in foil wrap.  Cover ribs in foil wrap, as well.  Set in oven and roast for 3 to 4 hours, or until white inside and not pink.  Remove from the oven.  Take off foil wrap.  Smother ribs in sauce.  Set under broiler for 10 minutes or until sauce caramelizes. 

Notes

Here’s a few thoughts to make your rib roasting experience easy and successful:  Remove the membrane (to make sure the ribs are fall-off-the-bone delish!).  Bake the ribs at a low temperature (about 275F) for 3 to 4 hours or until they are tender. Then slather the baked ribs with the sauce.  Broil the ribs with sauce for caramelization! 

The recipe baking temperature and time is an estimate.  Follow your own oven’s temperature and cooking time. It takes a gas oven 10-15 minutes to reach the desired temperature. Electric ovens can take 10 minutes longer than that.  The age of your oven will also determine the temperature, time for roasting or baking, and where you want to place your dish in the oven.  The bottom of your oven may be hotter than the top, depending on its condition.  This also includes where to set your dish under the broiler.  So use your own best judgment based on the type, condition, and age of your oven.  Prep times will also vary depending on how slow or quickly you like to work.

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