PALEO BABY BACK RIBS WITH BALSAMIC GLAZE made with AIP approved Coconut Sugar and Balsamic Vinegar. A healthy Italian twist for slow oven-roasted pork ribs. Glazed to perfection and falling off the bone!
Course: Main Course
Keyword: Baby Back Ribs, Balsamic Glaze, Eggplant Meatballs, Meat, Oven Baby Back Ribs, Pork
Preheat oven to 300 F. Line a sheet pan with enough aluminum foil to wrap around the rack of baby back ribs. On top of it lay a sheet of parchment paper of equal size. (Watch the video for visual details)
Combine the paprika, onion powder, garlic powder, mustard powder, black pepper, and salt in a bowl, mixing well with a fork
Pat dry the rack of baby back ribs. Coat every side with the dry rub, distributing it evenly and thoroughly
Wrap the foil/parchment paper around the rack and seal it in well
Roast the ribs on the middle rack for 2 ½ hours
Remove the ribs from the oven and unwrap them carefully
Combine 4 tbsp of warm balsamic glaze with 2 tbsp of extra virgin olive oil and with a brush coat every side of the rack generously
Return to the middle rack in the oven uncovered and roast for an additional 25-30 minutes
Remove from the oven and sprinkle with fresh thyme leaves. Carve, serve, and dig in!
In a small saucepan over medium heat, add 1 cup balsamic vinegar and ¼ cup coconut sugar. Once it begins to bubble, reduce the heat to low and let it simmer until reduced by half, about 15-20 minutes. Keep an eye on it, so it won't burn or over-reduce
Remove from the heat and set aside to cool
If there is any skin on the back of the rack, remove it with a pointy knife, separating it from the ribs with an upward movement. My rack was skin-free, but you never know.