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Recipes posted a year ago:
Ribs always remind me of summer barbecues. I’m not a fan of your typical barbecue flavor, however. I came up with this tasty combination for a barbecue sauce that did not disappoint. This is some great stuff! I used rum, but you can use water instead and it will still turn out great. The alcohol evaporates out as the sauce simmers. I baked the ribs in the oven, but they can also be grilled and personally, the next time I make these I am going to slow cook them and the pork will fall right off the bone.
- About 2 pounds of pork ribs, preferably from a local source where your pig was allowed to lead a healthy life! We got ours from April Joy Farms
- About 8 dates, pitted
- 1/2 cup of rum or 1/3 cup of water
- 2-3 cloves of garlic, chopped
- 1/4 cup of Worcestershire sauce
- 1/8 cup coconut aminos (this can be found at Whole Foods or stores similar)
- 1/4 cup ketchup (with no HFCS)
- 1/8 cup lemon juice
- 1 tablespoon hot sauce
- 1/2 teaspoon of black pepper
Preheat oven to 400 degrees. Place the ribs in a 13×9 pan. Put the dates in a food processor and mix. They will probably form a big ball. Remaining ingredients go into a saucepan, then add in the dates.
Turn on low and whisk everything together and let it simmer. Stir occasionally. Allow dates to mix in and slightly dissolve. This will probably take about 10 minutes or so.
Once thickened, spread the sauce onto the ribs. Then cover the pan with tin foil. Bake for at least 30 minutes or until meat thermometer reaches around 145-150 degrees.
No fork or knife needed! Just grab on with both hands and enjoy!! (sorry about the pic.. didn’t quite turn out how I wanted, but the ribs did!! Next time I make this I promise a new picture too!).