Started watching “Orange is the New Black” last week and have it on in the background as I am writing out this post. It is a very entertaining show that I highly recommend!
Aside from my new mini-series of choice (last one being “The Walking Dead”), I am starting to research the link between diet and autoimmune conditions. Having a solid background in health and wellness research and a master’s degree in health services research, I feel compelled to learn as much as I can about how diet can impact autoimmune conditions. My recent interest in autoimmune diseases has been prompted by my husband being diagnosed with Psoriatic Arthritis.
With this diagnosis, I have decided to put my research expertise to use by helping him heal as much as possible. For starters, I need to point out that this recipe is not autoimmune friendly because of the presence of nightshades (e.g. tomatillos, jalapenos, paprika and tomatoes). However, my husband has decided that he wants to do the migration to a Paleo/autoimmune diet slowly. He is starting by eliminating grains, legumes and dairy. Going at his own pace, this recipe is Paleo friendly, but does not adhere to a strict autoimmune diet protocol. We will get there eventually.
If curious what foods to include/avoid if you have an autoimmune conditions check out this guide from Autoimmune Paleo (http://autoimmune-paleo.com/paleo-autoimmune-protocol-print-out-guides/).
To help others, I am also starting an autoimmune page. As I gather more research I will post helpful information under this page. The intent is to assist others who are battling from similar issues. Be patient though, I am extremely busy working a full-time job (e.g. director of research team absorbing 50 hours of my time/week), being a mother of a toddler and making healthy food for my family. It may take a while for me to develop, but I promise this detail is in the works!
Now, moving on to the recipe, these ribs were delicious! First, I slow cooked them in the oven with a dry rub and in the last 30 minutes of cooking I smothered them with the tomatillo lime BBQ sauce. For a side dish, I roasted some roasted yellow and green summer squash with lemon, olive oil, salt and pepper in the oven. Very yummy meal, I must say!
- 10 Tomatillos, husks removed and quartered
- 1 Jalapeno
- 2 Limes, juice
- 1 C Carrot Juice
- 1 C Orange Juice
- 2 Tomatoes, stems removed and quartered
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tbsp Garlic, crushed
- 1 Onion, chopped
- 1 tsp Coriander
- 2 tbsp Honey
- 1/2 C Fresh Oregano
- 1 rack Spare Ribs
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tbsp Salt
- 1/2 tbsp Black Pepper
- 2 tbsp Coconut Palm Sugar
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Cinnamon
- 1 tsp All Spice
- 1 tsp Coriander
- 1 tsp Paprika
- Place all ingredients in a large pot or dutch oven. Cook over medium-high until it comes to a boil. Reduce heat and simmer on low for 20-25 minutes.
- Add to blender and mix until smooth. Put in refrigerator until ribs are done slow roasting.
- Preheat oven to broil.
- Remove the membrane from the back of the ribs to ensure the fat is rendered during cooking. Here is a guide from Weber on how to remove the membrane: http://www.weber.com/weber-nation/grill-skills/mastering-ribs/rib-prep/removing-the-membrane-from-baby-back-ribs. It is for baby back ribs, but the idea is identical no matter what ribs you choose.
- Mix together the dry rub seasoning and apply liberally on the meat side of the ribs.
- Line a cookie sheet with aluminum foil and top this with a metal wire rack. Add ribs (meat side up) to the top of the wire rack.
- Broil on high for five minutes or until the ribs start to bubble slightly.
- Turn down oven to 300 degrees. Cover the ribs with aluminum foil and slow roast for 1 1/2 hours.
- After this point brush on the tomatillo BBQ sauce every ten minutes. Repeat this process three times. Leave off the tinfoil for this part.
- Let the ribs cool for 10-15 minutes before serving.