Roasted Pork Ribs

There was a sale on pork ribs the other day at the grocery store and so I took the opportunity and bought myself a package.  I think the last time I had ribs was two months ago.  They were… okay.  The meat didn’t fall off the bone.  I don’t think it was cooked long enough for it to do so.  I didn’t cook em so I’m only guessing.  It may have been for a birthday party now that I think about it.

I judge how good a rib is by how easy it is for me to tear the meat off.  If all I need are my hands and my teeth then I’m good.  I also don’t like a lot of sauce on my rib.  I tend to wipe it off.  Dry rubs are okay, but I’ve come across ribs that have too much salt.  I didn’t want to taste salt.  I wanted to taste the meat.  Picky picky picky.

Anyhoo… I don’t have a grill at my place so I had to settle for roasting it in the oven.  I seasoned the ribs with Montreal Seasoning and Lawry’s Seasoning Salt.  That’s about it.  Simple.  Here’s how to do it…




1.  Preheat oven to 350 degrees F.

2.  Season your meat.

3.  Place in roasting pan.


4.Put in oven and cook for 1 hour.

5.  After an hour flip and cook for one more hour.

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6.  DONE!!  Take the meat out of the oven and let it sit for about 10 minutes.

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7.  Cut and serve!



Since it was slow cooked, the meat was tender and came off the bone easily.  The only time I needed a knife was to cut off my portion for dinner.  If you are a BBQ sauce lover then I suggest putting the sauce on the meat at least 5-10 minutes prior to the end of cook time.  Slather it on both sides and it should have a nice glaze by the time it’s done.  I don’t have a recipe for Paleo friendly BBQ sauce at the moment, but now that I’m thinking about it I want to make one.  Stay tuned for a future post!  🙂


Beef Roast with Mixed Vegetables

I am a big fan of making food that takes care of itself.  Roasts and Crock Pots are the best!  You season the food, you set the temperature, you set the timer (which is usually a couple of hours) and you walk away.  There’s no watching the food to make sure it’s not burning.  There’s no stirring, no tossing, no nada.  Just set it and forget it!

A couple of months ago, PaleoJoe and I had stopped at Lunardi’s and picked up a grass-fed beef roast.  We were planning on going to the gym, but wanted to get our food situation handled before heading over.  When we got to his place, we preheated the oven, seasoned the meat, and prepped the veggies.  Then just… say it with me now!! set it and forget it!  😛  I think I had gotten that line from some infomercial.  I can’t remember which one, but it stuck.  Very catchy.

The vegetables were a mix of random stuff around the house.  Bell peppers, onions, garlic, and asparagus.  I THINK there might be some butternut squash in there.  All pieces were cut to about the same size so that when we put them in the oven it would all cook evenly.  Please see recipe below…




2-4 pounds of grass fed beef (I’m sure there’s a specific cut, but I can’t remember.  It was tied in butcher’s twine.)

Seasoning (Use anything you like!  Just rub the seasoning all over.)

(Optional) Melted Ghee or Butter (You’re going to need a flavor injector for this.  See pic HERE.  PaleoJoe likes to inject his meat with butter or ghee.  Adds more flavor and it adds moisture.)

2-4 tablespoons of Coconut Oil

Mixed veggies (Up to you!!)


1.  Preheat oven to 350 degrees

2.  Now this part is optional, you don’t have to do it if you want.  I personally like to sear my meat because I like the crunch of the crust on the outside and then the tasty soft and moist innards.  Kind of like bread.  On high heat, put a cast iron grill or a stainless steel pan. (DO NOT use a pan with teflon on it, or any other non-stick pan that can not withstand high heat!  There are chemicals in teflon or in that non-stick pan you have, and that burns and gets into your food.  If you can, get rid of it and replace it!)  Put in 1-2 tablepoons of coconut oil and sear your meat on all sides.  Maybe 1 minute on each side or until you get nice browning.  More on this at the bottom of the post.

3.  In a baking sheet, put 1-2 tablespoons of coconut oil so that your veggies do not stick.  Add veggies in one layer on pan and season to your heart’s content.

4.  Put pan in bottom level of oven and the roast goes in the middle right above that pan.


5.  Oh yeah…  those meat drippings are going to fall onto that bottom pan and add some more flavor to your veggies.  Now set the timer for 1-1/2 to 2 hours (depending on size of meat and how cooked you want it to be.  PaleoJoe and I like our meat rare) and walk away.

6.  When the timer goes off, take meat out and put it on the veggie tray.  Let sit for 15 minutes.


7.  Carve and serve!!




In regards to the optional searing of the meat.  I do it, because I think it makes the meat look pretty when all is said and done.  I’ve read articles that say searing the meat prior to roasting will keep the moisture in.  I’ve read articles that say it doesn’t do squat, or there is very little difference in moisture levels.  If you want your meat to stay moist let it rest for at least 15 minutes.  While it’s resting the meat is going to continue cooking, and the moisture is going to redistribute and come to a rest in the meat.  You ever notice how you cut into meat right after it comes out of the heat and it’s all juicy and moist, but then once it’s all carved and you come to eat it, it’s dry?  All the juices have poured out and have been sucked into the cutting board right?  Put some olive oil or coconut oil on the cutting board.  That should help keep the juices from being sucked in the board.  Most importantly…  leave your meat alone!  Let it rest!  It just did its thing in the oven and now it’s tired.  Let it rest so that you can enjoy a juicy meaty bite.  Try it and let me know how it goes.


I felt like chicken last night…

For some reason on Wednesday night I always feel like eating chicken.  It must be because whenever I ask my kids what they want to eat for dinner they usually respond with either Mac and Cheese (Not the home made one, which I know how to make, but the boxed one.  GROSS!!  Never again!!), Noodles (They mean Top Ramen or Maruchan instant noodles.  Yeah…  NO.), or Chicken and Rice.  I always opt for the chicken and rice because the prep is next to nothing.  Then I either hang with them in the other room while they play, or I have them help me bake something for dessert.  Wednesday is a very chill day.  A day to rest from the non-stop weekend up to Tuesday.  There’s always something going on and it’s busy busy busy.

So last night I defrosted 4 leg quarters (leg with attached thigh) and I cut the legs off of the thigh, seasoned it with Montreal Seasoning and Garlic Salt and then popped it in the preheated oven.  The recipe below is for two of them.  The other two I made a curry with which I have posted HERE.  The rice is incredibly easy to make especially if you own a  rice cooker.  I don’t know about you, but I don’t measure the water using the lines on the pot.  I use my finger.  Does anyone else do that?  I know you’re out there.  Making it in a pot is easy as well, but be careful about burning the bottom.

Anyhoo…  here’s the super easy and simple recipe for…

ROAST CHICKEN (Legs and Thighs)


2 chicken legs

2 chicken thighs

Garlic Salt and Montreal Seasoning (sprinkle as much or as little as you want of each.  You know how you like it… ;-P )


1.   Preheat oven to 350F

2.  Get your baking dish/tray and grease it up with coconut oil/butter/bacon fat/or anything else that is Paleo friendly/will keep your chicken from sticking to the dish.

3.  Season your chicken

4.  Place chicken on bakeware and pop in oven.

5.  Bake for 20 minutes and flip.  Then cook for another 20 minutes.

6.  DONE!!



I don’t eat rice so I threw a small yam in the oven with the chicken.  When I flipped the chicken I also turned the yam.  They both come out at the same time.  Easy peasy!!

While all of this was cooking I experimented with home made Paleo friendly ice cream.  I will make sure to post the recipe, the pictures, and the review tomorrow.  I don’t have a fancy shmancy ice cream maker so it took a couple of hours of babysitting it to make sure that it was coming out right.  I checked it this morning and yes…  it came out right.  Again, I’ll post about it tomorrow.

Edit – 4/12/13:  Here is my recipe for the home made ice cream.