From 500 Paleo Recipes by Dana Carpender
4 pounds beef spareribs
salt and black pepper
1/4 cup balsamic vinegar
1/4 cup beef broth
1/3 small onion
2 garlic cloves
1 teaspoon brown mustard
1/2 teaspoon black pepper
2 tablespoons tomato sauce
1. Preheat the oven to 300 degrees. Salt and pepper the rack of beef ribs all over. Place them in a roasting pan that holds them without too much extra room. Put them in the oven and set the timer for 30 minutes.
2. In the meantime, put everything else in your blender and run it till the onion and garlic are pulverized. This is your sauce.
3. When the timer beeps, baste the ribs liberally with the sauce. Turn them over and baste the other side. Leave that side up and put them back in. Set the timer for 20 minutes this time.
4. When it beeps, repeat basting and turning. Put them back in the oven, and set the timer for 20 minutes. Keep doing this until your ribs are tender when you stick a fork in them and the meat is pulling away from the ends of the bones. Use kitchen shears or a sharp knife to cut them into individual ribs. Serve with an extra drizzle of sauce.
Per serving: 631 calories, 54.4 grams fat, 18.1 grams saturated fat, 181 milligrams cholesterol, 1.2 grams carbohydrates, 36.5 grams protein, 225 milligrams sodium, trace fiber.
| Main dish