Roasted Garlic Flinstone Ribs

I love love love Beef Ribs.  The first time I had them I thought they were awful, fatty, tough, downright nasty.  I didn’t get what it was all about.  Then I figured… cook them longer.  I burned the hell out of them.  Now on batch gazillion I have mastered them.

  • Beef Ribs
  • Epicure’s Roasted Garlic Aioli Mix
  • Epicure’s Chili Garlic Salt

Sprinkle your ribs with your Roasted Garlic seasoning.  Grind on some sea salt!  Put them on a low BBQ to brown them.  My mistake every other time was that I left them on low.  Even on low they burn.  There is so much fat dripping off that they’ll burn.  The trick is to keep one burner on Med or Low and put the ribs on the other side with the burner off.

Mine were on low and med for 3+hrs (although not with the heat under them).  Then I put them on the burner side for ’5 minutes’ to burn off the last bit of fat…  Ya, me and 5 mins doesn’t exist without a timer!  I forgot them for at least 20 mins, so they’re a little dark although they tasted AWESOME!!!!!!!!!!!

My mom was here visting, we didn’t tell the kids we cooked them.  I hid them away in my Epicure fridge, lol.  Mom and I ate them all over 2 days.  I had only one left when I remembered to take a photo!


This entry was posted in Paleo/Primal and tagged , , , , by Dana. Bookmark the permalink.

About Dana

Dana Kayal is a proud mom of 3 busy athletic kids, an Epicure Independent Consultant, Executive Director & trainer, 6 figure income earner, food enthusiast, volunteer, recipe blogger, paleo lifestyler, avid traveler, volunteer, mountain biker and dragon boater.