The 21-Day Sugar Detox Cookbook: Over 100 Recipes for Any Program Level by Sanfilippo Diane

Author:Sanfilippo, Diane [Sanfilippo, Diane]
Language: eng
Format: epub
ISBN: 9781628600247
Publisher: Victory Belt Publishing
Published: 2013-12-22T00:00:00+00:00

coffee & cocoa rubbed ribs

PREP TIME 10 MINS (+ 3 HRS TO MARINATE) • COOK TIME 3 1/2 HRS • SERVINGS 6

NUTS

EGGS

NIGHTSHADES

FODMAPS

SEAFOOD

FOR THE RUB

2 tablespoons finely ground coffee beans

1 1/2 tablespoons sea salt

1 tablespoon paprika

1 tablespoon ancho chili powder

1 teaspoon granulated garlic

1 teaspoon onion powder

1 teaspoon black pepper

1 teaspoon unsweetened cocoa powder*

2 racks St. Louis style pork ribs (about 5 to 6 pounds total)

1 cup BBQ Sauce (see here, optional)

To make the rub, combine all the dry ingredients in a small bowl. Coat both sides of each rack of ribs with the rub, wrap tightly with foil, and refrigerate for at least 3 hours, preferably overnight.

Preheat the oven to 275°F. Remove the ribs from the refrigerator and, keeping them foil-wrapped, place them in the oven on a rimmed baking sheet, foil seam up. Cook for 2 to 3 hours or until the rib meat easily separates from the bone. Remove from the oven and unwrap from the foil.

Place the oven rack in the top position and preheat the broiler to high, or preheat a grill or grill pan to high. If using BBQ Sauce, coat each rack with the sauce. Place the rack of ribs in the oven on a rimmed baking sheet or directly on the grill and cook for an additional 5 minutes or until the outsides of the ribs are crispy.

Serve plain or with BBQ Sauce.

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