5 Spice BBQ Buffalo Ribs
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This recipe was inspired by Dr. Mark Hyman. I stayed true to the seasonings but modified the technique from baking to braising, as it has been my experience that baking true 100% grass-fed/grass-finished meats does not work. Braising is required to break down the connective tissues for a fall-off-the-bone tenderness. The results were delicious! This recipe may look long and complicated, but it is super easy! You can find Dr. Hyman’s recipe here. Note: If using Back Ribs, reduce cooking time to one hour.
Ingredients
-
3 - pounds Buffalo Short Ribs or 2 packages Back Ribs
- 1½ - teaspoons Chinese Five Spice
- ¾ - teaspoon ground ginger
- 1½ - teaspoons garlic powder
- 1½ - teaspoons onion powder
- ½ - teaspoon sea salt
- 2 – cups Buffalo Broth or organic beef or chicken broth, heated
- 8 – carrots, peeled and split lengthwise
- 2 – onions, peeled and cut into wedges
- olive oil
- salt and pepper
- ½ - cup unsweetened, unsalted tomato paste
- ¼ - teaspoon all-natural liquid smoke (optional)
- 1 – teaspoon Chinese 5 Spice
- ½ - teaspoon garlic powder
- ½ - teaspoon onion powder
- 2 - tablespoons coconut aminos or tamari
- 2 - tablespoons apple cider vinegar
- ½ to 1 cup reserved braising liquid
Ingredients for Ribs:
Ingredients for Roasted Carrots & Onions:
Ingredients for BBQ Sauce:
Directions
5 Spice BBQ Buffalo Ribs
Rinse the ribs and pat them dry. Place the ribs in a pan, spacing them apart.
Combine all of the rib spices in a bowl.
Rub all the spices into the meat. Cover and allow the ribs to rest for 1 to 2 hours at room temperature.
Preheat the oven to 350°.
Bake the ribs, uncovered, for 15 minutes.
Add the hot broth and cover with foil. Continue to cook/braise for 1½ hours. Check meat for tenderness; if it is not to your desired tenderness, continue to braise for another 20 minutes or until preferred tenderness is reached.
Place the carrots and onions on a baking sheet, drizzle generously with olive oil, and season with salt and pepper, tossing to coat. Add the pan to the oven after the ribs have cooked for 1 hour and 15 minutes.
While the ribs and vegetables are cooking, mix all of the BBQ sauce ingredients together.
Remove the braised ribs and roasted vegetables from the oven and transfer the ribs to the baking sheet with the roasted vegetables.
Drain juices from the braising pan and add ½ to 1 cup of the reserved pan juices to the sauce.
Turn the oven to broil and place a rack on second shelf from the top.
Mop the ribs with the sauce and place in the oven. Broil until the sauce starts to bubble a bit, about 4 minutes. Turn the ribs and repeat mopping and broiling.