Baby back ribs by Geoff Lane
Today, I made some pastured pork spareribs, but I wanted to create a sauce without added sugar (except pineapple juice) because a high-carb, high-fat meal creates a lot of artery-clogging cholesterol while a high-fat, low-carb meal does not.
Since we like our ribs saucy, this recipe made enough for one large rack of spareribs.
Ingredients:
1 medium onion minced
6 cloves garlic minced
5 tablespoons butter
2 6oz cans of tomato paste
1 can of water
1 6oz can pineapple juice
1/4 cup cider vinegar
3/4 tsp garlic powder
1 rounded tsp horseradish
1 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp ground mustard
1/4 tsp allspice
a pinch of ground cloves
Directions:
Melt butter in a sauce pan. Add the onion and garlic. Cook over low heat until the onions are soft.
Stir in the rest of the ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Let cool completely.
Makes about 3 cups.