Mouth Watering, Fall Off The Bone, Delicious Greek Ribs AIP, Paleo, Heal your Gut, Anti Candida, SIBO
I love Greek food. I mean I REALLY love it. I mean I went and lived in Greece for a year because I love it so much.
In my family, Greek flavours were ever present during celebrations; Birthday parties, holidays, anniversaries, and huge family gatherings would be met with lemon, oregano, fresh basil, olives, garlic garlic garlic and some delicious marinated meat.
My sister’s favourite was my dad’s version of Greek ribs. I was a vegetarian for a good ten years or more, so the ribs were never my go to. Until I started eating to heal autoimmune. And then BAM. Life had never been as fine as a sharing a night with greek ribs and salad for dinner.
Like many of the recipes I post, this is Grandma style. A pinch of this, a slab of that, a dollop here and there. I have faith that if you fiddle around with the ingredients, you will find the perfect balanced for you. And as for me, I like the diversity of never having the exact same ribs every time.
I personally use pork ribs, but you can use beef, bison, deer, elk, whatever ribs you want. Recently I have fallen deeply in love with pork. It’s a pretty controversial meat in the health world, and is often recommended to avoid if you are working to clear candida or parasites. But, in TCM, pork fat and meat is actually considered quite healthy, and water soluble, whereas beef fat is not nearly as beneficial. Incorporating enough meat protein in your diet is key to healing your gut (and often a huge issue with the woman I work with who don’t want to eat too much meat).
As I weave my own path in health, I’ve come to the conclusion that my body sings when I eat pork occasionally. To pacify my own knowledge about pathogens and yeast, I marinate it quite extensively in lemon or apple cider vinegar to make sure to kill off anything I might not want to consume. And I am lucky enough to be able to buy meat from my neighbours, so I know it’s organic and pasture raised.
The recipe below is good for about 4 servings. I normally make
it for me and my beau
(pictured playing banjo at me, jacked up on ribs), and we devour the leftovers for lunch the next day.
Prep time: 10 mins
Marinating time: 2-10 hours
Cooking time: 1 hour ish
Organic Pasture Raised Pork Ribs – 2 sides
Organic local Garlic- this is up to your own taste. Anywhere between 2-8 cloves
Organic Oregano – I’ve used dried and fresh, and actually prefer the dried here
Organic Basil – Same thing, I opt for dried.
Lemons – about 5-7 good sized lemons
Apple Cider Vinegar – just a titch
Himalayan or Grey Sea Salt
*Note on SIBO: you can choose to omit the garlic if you are working to heal from SIBO. In my own experience, and that of working with countless clients to heal IBS and SIBO, many do well keeping garlic in moderation in their diets. It is a fermentable fibre that does in fact feed the bacteria, but it is also dripping with allicin, a potent antiviral, antibacterial, and anticandida and fungal. Listen to your own body.
- Cut up those ribs
- Put the ribs in a large bowl/pot/container of some kind. Squeeze all those lemons over top. Try and keep out the seeds, but really, I often end up with about 6 renegade seeds in there, and have never found it an issue.There should be enough juice to soak the ribs and have extra. Ben, my love, often adds a big sploosh of organic apple cider vinegar here when he makes them. In fact, he used to secretly add a quarter of a bottle, but we quickly remedied that, and he’s down to a tablespoon or two ish. I personally keep them lemon only.
- Add the garlic (minced) and a pretty solid amount of oregano and basil. Enough that it looks wells spiced. Add pepper.
- Salt. If you are using good quality salt, like himalayan, or Celtic Sea Salt, you can heavily salt you food, and it will do wonders for you. Almost everyone I work with is mineral deficient, due to poor farming methods, and mineral deficient soil. Minerals are the building blocks of health, from hormones to tissue, and there are a ton of minerals in salt. The “bad” salt for you is processed table salt. Stay away from that. But if you are using good quality, mineral rich salt, then salt to whatever taste suits you.
- Cover and marinate for a few hours. A day. Overnight. Whatever time you have.
- Preheat oven to 400 degrees c
- Spread your ribs on a large, or a couple of large baking trays. I use glass baking trays and avoid aluminum at all costs. Try to make sure they aren’t overlapping or touching too much. Poor in any leftover marinade or garlic bits. Yum!
- Cook at 400 for ten ish minutes
- Lower the oven to 330 ish. I say ish because we have cooked these ribs in all sorts of ovens, and honestly, temperature varies like nobody’s business. You can do 350 if your oven heats cold. 325 if it heats hot.
- Let ribs cook for about 45 mins, until they are slightly crispy, and the fat has cooked off, but the meat is still soft and juicy. We cook them until the bone shows, and they are nicely darkened, but other people might like them cooked slightly less. Try a few different times until you find your best fit.
While the ribs cook, you can whip yourself up an awesome salad, with greens, grated carrots, sprouts, olives, and an avocado dressing (a recipe I’ll share soon!). Make enough for tomorrow’s lunch, too!
Pile the salad on your plates, and dole out half the ribs to you and your eating buddy. DIG IN!
SUPER CHEF HACK
The ribs are fall off the bone tender every time. So we keep the bones in a bowl, and throw them in the slow cooker for about 30 hours with some water, salt, pepper, garlic and onions and make a pork bone broth that is DIVINE when used for cooking in other recipes that I will share with you soon. Like pulled pork AIP style. Or mashed cauliflower and parsnips. Just freeze it after cooking, and it’ll be ready to use for your next recipes!
Let me know your thoughts below!
To your health!