Yummy ribs from Jennifer Jones’ husband Richard, these were inhaled by kids and grownups alike.I tripled the ingredients for 4 full slabs:- 4 pounds pork ribs
– 1 Tbsp. sea salt
– 1 Tbsp. paprika
– 1 Tbsp. garlic powder
– 1 Tbsp. onion powder
– 1 Tbsp. chili powder
– 2 tsp. ground black pepper
– 2 tsp. cumin
– 2 tsp. cayenne pepper
Mix spices together in a bowl.
Cut slabs into 1/3 size.
Dip/rub ribs into spice mix.
Wrap each rib section in foil and place them in a single layer on a baking sheet.
Bake at 350F for 2-2.5 or until meat is close to falling off the bone.
For texture, cook on grill for a few minutes per side.
Thanks so much for partaking in the paleo potluck fun. I inhaled yummy food and enjoyed having you all and your families over! We’ll do it again and keep those yummy paleo recipes coming. Here are some recipes for you from the evening. Keep sending them my way and I will post more.
CHOCOLATE CHILI FROM WELL FED/THE CLOTHES MAKE THE GIRL
2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water
- Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
- In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
- Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.
Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices.
1 hour 20 mins
This recipe is based off of Paleo Comfort Food’s Farmer’s Pie, The mashed sweet potato recipe is fromFood Lover’s Kitchen.
Author: Allison |Frisky Lemon
Recipe type: Dinner
- 2 lbs ground beef (preferably grass-fed)
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 1 container (~8oz) of mushrooms, sliced
- 1 bag of frozen peas, thawed
- 1 can tomato paste
- 2 tbsp balsamic vinegar
- 1 Tbsp fresh rosemary, chopped
- 2 tsp fresh thyme
- 4 to 6 medium sweet potatoes
- ½ cup coconut milk
- 1 Tbsp butter plus more for the pan
- sea salt and pepper
- Preheat your oven to 350 F.
- In a large skillet, brown the meat with the cloves of garlic in butter.
- Once the meat is browned, remove it from the pan, and cook the onions, carrots and mushrooms until carrots are soft and onions are translucent.
- Add the meat back to the pan, add the tomato paste, balsamic vinegar, rosemary, thyme and salt.
- Cook until all of the excess liquid has cooked off.
- Stir in the peas.
- Pour the meat mixture into a large baking dish– 9X13″ works well.
- Bake your sweet potatoes: place the sweet potatoes on a foiled lined baking sheet and bake until soft– about 40 minutes depending on the size of your sweet potatoes. (You could also do this step while you are cooking the meat on the stove top).
- Allow the potatoes to cool for a few minutes, then peel and place into a medium-sized bowl with coconut milk, butter, sea salt and pepper.
- Mash the sweet potatoes into a paste, and spread on top of your meat mixture.
- Bake the shepherd’s pie for 15 to 20 minutes, or until the sides are bubbling and the center is hot.
Bacon Wrapped Pork Tenderloin
Pork tenderloin, cut into individual serving pieces
In bottom of 9 x 13 inch pan or casserole layer out 2 slices of bacon (criss- cross) for each slice pork tenderloin.
Place tenderloin on top of bacon. Place thick slice onion, green pepper, and tomato in each piece of meat.
Wrap bacon around meat and vegetables and secure with toothpicks.
Bake at 350 degrees, covered for 1/2 hour, then uncover for 1/2 hour.
Or, throw it all on the grill
WED: Pork with Squishy, Squashy apples and sweet potato fries
1 clove garlic, minced
1 Tbsp salt
1 tsp paprika
1/2 tsp chili powder
1/2 tsp cinnamon
1/8 tsp ground cloves
3 lb pork roast, tied
6 apples, peeled, cored, and sliced into eighths
1. In a small bowl, combine spices into a rub using a fork.
2. Place roast in baking dish and rub spices on all sides.
3. Spread apples around roast in dish.
4. Roast in oven at 350 degrees for 45-50 minutes until roast reaches 160 degrees.
5. Let meat rest 10 minutes before slicing.
Sweet Potato Fries
prep time: 30 mins
cook time: 30-40 minutes
3 Tbsp coconut oil
1/2 Tbsp paprika
1/2 Tbsp cinnamon
1/4 tsp cayenne pepper
Sea salt and black pepper to taste
2-3 small yams or sweet potatoes, peeled and cut into the shape of french fries.
1. Preheat oven to 400 degrees
2. Melt coconut oil.
3. In small mixing bowl, add melted oil and spices. Whisk together
4. In large mixing bowl, add the cut up yams and drizzle with the spiced coconut oil.
5. Toss the potato spears with the oil mixture until all the spears are coated.
6. Line a cookie sheet with tin foil and evenly spread the potato spears on the foil, do not crowd. You might need 2 baking sheets.
7. Bake for 35-40 minutes, turning the spears over halfway through cooking time. Increase cooking time if you cut your fries large or to achieve a crispier yummy yam spear.
Mon: grilled chicken and zucchini dish
- 3 tbsp coconut oil
- 1 tsp salt
- 3 small sweet potatoes, peeled and cut into small even chunks
- 4 garlic cloves, minced
- 1 tbsp dried basil