Cook Healthy Ribs

By Homie Cooks - December 20, 2012


It's almost 2013 children; time to make some changes. Get with the times. I'm a Texan, so I get it. Good, home cooked, homemade food is as good as it gets. But the old school lard, table salt, margarine, white sugar, white flour, they gotta go. We know better, so let's do better. Nawmeen?


Next time you're craving ribs (As I often do. There are know decent BBQ joints in LA) try this recipe and feel like you're back home.


P.S. It works for both beef and pork ribs. Some of you may have an aversion to pork, but I tell you in this day and age of corporate farming, and cramped cattle quarters, pigs tend to be cleaner than cows and chickens. Plus pork is a leaner protein.


Remove your ribs from the refrigerator and let it come to room temperature before proceeding.


Preheat the oven to 300 degrees F.


Line a roasting pan with aluminum foil. Season the ribs well on all sides with the spice combo, salt, and cayenne pepper. Place a roasting rack-so the ribs cook evenly top and bottom- inside the roasting pan and place the seasoned ribs on the rack, fatty side up. Cover with aluminum foil and bake for 4 hours.


Remove the foil from the ribs and continue to bake,saucing the ribs alls sides. 2-3 coats.  Remove the ribs from the oven and set aside to cool slightly.


Spice combo


2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yields 2/3 cup



Barbecue Sauce:

4 tablespoons unsalted butter/REAL butter children, margarine won't do! And it's no good for you.

1 1/2 cups finely chopped onions

6 cloves garlic, finely chopped/Please throw away your garlic salt! Add a pinch of sea salt to the garlic while chopping to season it.

2 1/4 teaspoons sweet paprika


2 teaspoons dry mustard

1 1/4 teaspoons salt

1/2 teaspoon crushed red pepper

1/2 teaspoon black pepper/run to Target & get a pepper mill, then grind the pepper corns fresh as needed. (remember herbs and spices in your pantry do go rancid. So if your'e using any more than 6 months old throw it out and start fresh)

1/4 teaspoon cayenne pepper

1 (6-ounce) can tomato paste

1 1/2 cups water

3/4 cup apple cider vinegar

6 tablespoons dark brown sugar/or try agave sweetener (lower in the glycemic index & safe for some diabetics but check with your doctor first)

In a medium saucepan set over medium-high heat, add the butter and, when melted, add the onions and cook until they are very soft, about 4 minutes. Add the garlic, paprika, ground mustard, salt, crushed red pepper, black pepper, and cayenne pepper and cook for 2 minutes. Add the tomato paste and cook, stirring frequently, for 2 minutes, or until the tomato paste begins to brown. Add the water, apple cider vinegar, and dark brown sugar, and stir to combine. Reduce the heat to low and cook until the sauce has thickened and the flavors have come together, about 15 to 20 minutes.

Set aside to cool before using. The sauce may be made up to 1 week in advance and refrigerated in an airtight container.

You'll get about 3 cups of sauce

Let us know how they turn out.


Homie out.


Homie Cooks: is a dance/fitness instructor, fitness dvd technical choreographer and perfomer with more than 20 years experience. He has taught in gyms and dance studios around the world, and continues to inspire and be inspired by clients and fitness enthusiast. His love of cooking and all things culinary stems for his travels through out Europe and Asia and his Southern roots. Homie Cooks: determined to change not just what you eat, but the way you feel about it.


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