When I walk through the grocery store I look through the meat department to see what looks good. If I find something that’s not on my list, I replace that with one of the meals on my weekly meal plan.
This week I came home with ribs because the package was on sale and they looked good.
I don’t cook ribs very often, but when I do, I always panic about finding a recipe to use before they go bad.
Every recipe I’ve ever found for ribs requires the use of the grill or crock pot and takes 4 or more hours to complete. This recipe requires 1.5 hours to cook and they come out tasting great.
If you’re a fan of BBQ sauce, I’d be curious to hear your opinion on the change of taste on these seasoned ribs.
I served these ribs with shredded brussels sprouts, which is what is pictured above.
This recipe for The Impatient Man’s Seasoned Ribs can be found in Pigskin Paleo
- 2 racks of ribs
- sea salt, coarse ground black pepper, garlic powder, to taste
- grassfed butter
- Pre-heat the oven to 350°F.
- Cut the ribs into manageable pieces.
- Sprinkle salt, pepper and garlic powder (in that order) on the bone side first, then flip over and sprinkle ingredients on the opposite side, leaving the ribs bone side down on a thin baking sheet.
- Roast ribs for 30 minutes in the oven. (Then switch baking sheets in the oven, if using multiple sheets. If not using multiple baking sheets, rotate the sheet.)
- Roast ribs for another 30 minutes.
- After the first hour is complete, slice chunks of butter on each set of ribs and lay on top of the ribs while in the oven.
- Roast ribs for final 30 minutes.
- Take ribs out of the oven and let sit to cool for 20-25 minutes.
- Enjoy! :)