Ever since I got a dutch over, I’ve been obsessed with braising. The simplicity of it is insane. You can achieve the same results with an oven safe bean pot, or pan with lid.
I added a hint of sweetness to this sauce, reminiscent of barbecue, with berries, and a little coconut sugar. Because of the braising, these pretty much fall apart, and melt in your mouth, while keeping a little bit of a crispy crust. The best part? Only about 15 minutes of active cooking time!
First, preheat your oven to 350.
Blend 1 pint of blueberries in a food processor and add to a pan on the stove. Next add 1.5 cup of plain tomato sauce (tomato paste and water works too, I had a can of plain, organic tomato sauce with no additives.) Next, mix in 1/2 cup apple cider vinegar, 3 tbsp coconut sugar, and a big fat pinch of Teeny Tiny Oaxacan Adobo (or Teeny Tiny mix of your choice)
Mix well, bring to a boil, and remove.
Salt and pepper rub 2 lbs of boneless pork ribs. Put your dutch oven or oven safe pan on high heat and coat the bottom of the pan with a layer of fat of your choice (I just used olive oil). Add the ribs and fry on each side until slightly browned. Remove once all sides are browned (this seals in the moisture, and also makes a great crispy crust on your ribs.
Pour your sauce into the dutch oven and then add your ribs, coating all in the sauce before covering with the lid.
Cook at 350 for about 45 minutes, then carefully flip each rib. Turn down to 300 and cook for an hour and 15 minutes.
Flip again, and reduce heat to 250 for the last hour.
Carefully remove and pull the ribs out of the sauce. I used a spatula to chop these slightly, but they will fall apart very easily.
Add to your favorite paleo tortilla or eat as is. Make sure to scoop up your extra sauce, which should be reduced to a thicker texture at this point!