Superbowl Sunday Ribs?

Here is a recipe courtesy of, try it out super bowl sunday for a nice semi-paleo treat!!!




1/2 cup paprika
2 tablespoon salt
1 tablespoon dried ginger
1 tablespoon dry mustard
1 tablespoon black pepper
3 racks baby back ribs

Tropical BBQ Sauce, recipe follows

Whisk all ingredients together.

For the ribs:


Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 cup of the tropical dry rub. Wrap ribs in plastic wrap and refrigerate for at least 8 hours so flavors can permeate.

Preheat grill to 200 to 225 degrees F using charcoal and indirect heat.

Place ribs meatier side down on the grill away from the flame. Cook the ribs 2 to 2 1/2 hours total, turning the ribs halfway through, until ribs bend.

Tropical BBQ Sauce:

1 1/2-inch knob ginger, finely chopped
1 jalapeno, stem removed
3 green onions, chopped
2 tablespoon olive oil
2 1/2 cups agave ketchup
1/2 cup pineapple juice
1/2 cup cider vinegar
1/4 cup maple syrup
1 teaspoon dry mustard

Salt and freshly ground black pepper

In a food processor, add the ginger, jalapeno and green onion. Pulse until they are finely chopped. In a medium saucepan, add the olive oil over medium heat. Add the ginger mixture and saute until tender. Combine the ketchup, pineapple juice, cider vinegar, maple syrup and dry mustard in a bowl and add to the saucepan. Season with salt and pepper. Let simmer for 10 minutes for the flavors to blend.

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