Ribs. They’re easily one of my favorite foods. There was a time in my life where I would go out to dinner with my parents and grandmother and eat an entire rack of ribs, with french fries, and finish it off with a chocolate mousse. Totally not paleo, but cut me some slack, I was a growing boy for goodness sake.
Those days are long gone; the infamous restaurant closed due to a kitchen fire, and I can’t handle eating anything I want like I somehow survived during middle and high school. These ribs, however, are a fun project that do take the better part of a day from start to finish, but are totally worth it just to have a house that smells like ribs. We make our barbecue sauce from scratch, and I highly recommend it–but I’m sure your favorite brand will also do.
This recipe was born somewhat as an accident; we were going to split a chicken to put on the grill, and decided that rather than season the exterior of the chicken, we would try to season underneath the skin. This was an amazing decision.
Don’t get me wrong, it looks and feels a little different at first if you haven’t done it before, but the result is totally worth it. We cooked this on our grill with indirect heat, and made a similar recipe in the oven with a grill pan. Both are delicious, but it is the time of year to grill–so if you can get outside and grill, get some vitamin D and chicken on!
I have never been to a book signing event. I have, however, seen the occasional author modestly sitting at a table in the PX (military people, you know what I mean–for those of you who don’t, it’s kind of the Walmart of the military base), somewhat shyly peddling their new book. The look on their faces was always the same: uncertain anxiety, on the verge of completely deflated because no one notices them, never mind stops to check out their book.
The Paleo Parents, Stacy and Matt’s book release and signing event for Beyond Bacon was the exact OPPOSITE. When I arrived, just 20 minutes after things kicked off, The Red Apron was packed. I could barely even get in the door. The Paleo Parents have been a big force not just in the paleosphere, but in our own real food journey–we’ve made many friends at their gatherings and it’s really helped us step up our cooking and blogging acumen.
Today’s post is a celebration (yes, I’m still celebrating) our awesome collaboration with US Wellness Meats. We’re so excited to be their featured chefs of the month, and this is one of the recipes we prepared for the honor. This was first born as something to bring along to the Paleo Parent‘s for a get together, and since grew into a delicious casserole. I think my favorite thing about this is that there’s enough flavor to enjoy it, but if you like to slather things in hot sauce (like I do), you can do so without fear.
If you’re in the small realm of people who haven’t already stumbled upon US Wellness Meats, be sure to take a moment to check out their offerings. I’m especially fond of their sugar free beef franks, sugar free bacon, and the whole rabbit. Also, if you can rack up 40 pounds of stuff, you get a discount. We always wait until our freezer is empty and then go to town. So worth it. Anyways, enough with that and on with the food!
Whenever Heather and I go out to eat, whether for work, or the rare occasion that she and I actually take the time to go eat out rather than cook at home, we’re typically pretty hard pressed to find healthy appetizer options. One of our favorites for the occasional treat (which we then regret) is every restaurant’s creamy spinach and artichoke dip. This past weekend in preparation for having neighbors over, I decided to finally give this a shot, and I’m happy to report that it’s not as difficult as you might think to recreate without the dairy.
I do also want to take a quick second to celebrate that Heather and I were selected as the featured chefs for U.S. Wellness Meats for the month of July. This was a great experience, and I think you will enjoy the recipes we put together for their blog. Most of them are new, and we’ll cycle in step-by-step with photos here on the blog over time. Please check out their great, grass-fed and pastured products and our write up!