bbq baby back pork ribs

Every once in a while, I have to pat myself on the back. This is one of those times…. After sticking my fork in and having the meat just fall off, I knew I had a winner. Then with one bite it was clear. Ok I’ll stop gloating now….

(I am just pumped because there was a day when 60% of the meals I made through experimentation were a disaster… thank goodness Rusty knows how to white lie)

When I can’t get meat from our local farmer, I always go for US Wellness Meats. Check them out for some awesome meaty finds that are always grass-fed, free-range, and super high quality!


Introducing my paleo BBQ baby back pork ribs (and some killer sides to go with it)

Paleo BBQ Baby Back Ribs with Carrot Fries

  • Servings: 3-4
  • Difficulty: moderate
  • Print


A crock pot or Instant Pot (my favorite)

For the RIBS:


  • 4 big organic carrots
  • organic coconut oil
  • celtic sea salt to taste (same as above)

FOR THE SALAD (links for almost all of these ingredients can be found from your local farmers or in a pinch also check out my Costco post):

  • 3 big handfuls Organic baby kale
  • 1 more big organic carrot
  • 3 organic love beets
  • 1/4 cup raw organic pumpkin seeds
  • 1 avocado
  • 2 oz organic goat cheese (optional!)
  • 3 T organic olive oil
  • 1 T balsamic vinegar



  • turn on your crock pot to low – set for 8-9 hours OR just pull out your Instant Pot
  • throw your ribs in the pot
  • put in the rest of the rib ingredients and stir it up, making sure the ribs are covered all the way
  • close the lid and let the magic happen
  • every 2-3 hours, grab a baster (see below) and suck up the glorious juices and squeeze over the top
  • To make sure both rack of rib are equally tender, you can also swap the top one to the bottom halfway through


  • preheat oven to 425 degrees
  • cut your big carrots (minus the one for the salad) into long thin wedges – I cut each into halves and then quarters, and then sliced each quarter into 3 slices
  • line a baking sheet with parchment paper, and lay the slices out
  • cover with olive oil and sprinkle with sea salt
  • stick them in the oven for 15 minutes
  • flip them – then another 8 minutes
  • then 2 minutes on broil (keep an eye on them, though!)
  • Now, throw your pumpkin seeds on a pan and toast
  • put the baby kale in a big salad bowl
  • grate the remaining carrot in there
  • dice up your beets and throw them in
  • dice up the avocado and throw it in
  • sprinkle in the goat cheese
  • put the seeds on top
  • pour olive oil and balsamic on top
  • toss!
  • plate your meal! *May I recommend putting the extra sauce in a dish to dip your fries into??
  • ENJOY!!


By | 2015-12-06T14:51:57-08:00 April 2nd, 2014|Health, Marinades and Sauces, Nutrition, Pastured Meat|1 Comment

One Comment

  1. nainasingh2014md April 3, 2014 at 1:42 am - Reply


Leave A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.