I love food prepared on the grill. It’s quick, delicious, and way less messy than cooking inside. This recipe can be done on the grill or broiler on a high heat, but grilling is always the best. There’s just something about cooking with an open flame that makes food so much better.
Grilling also takes us back to the basics and can make a meal feel very primal…. Very cave[wo]man.
My husband and I are working towards a Paleo diet. We haven’t totally figured it out yet, but are making great strides to cut out processed foods, grains, and dairy. You’ll notice this meal is served with rice as a side, but in my defense, it’s significantly less rice than I used to serve as a side and I… am still adjusting.
Cutting so much out of our diet hasn’t been easy. I was already good with doing the gluten free thing, but limiting these other things isn’t easy. Just like when I had to cut wheat out, there is a big learning curve. It can be really hard until you get a routine figured out and learn what is ok and what isn’t.
So, we’ve reached a sort of Paleo compromise: the only processed foods we eat have natural ingredients (no artificial colors or chemicals) and we’re ok with including things like dairy and grains once in a while. Cavemen would have occasionally come across stuff like that once in a while too, right?
Go with me on this one, ok?
The truth is, it’s not easy to eat real food in America. Between limited availability, poor/deceitful labeling on foods, and the typical busy American schedule, it is really difficult to eat only real food without spending a fortune and devoting your days to shopping for and preparing your meals.
Enter Primal Blueprint: Quick & Easy Meals by Mark Sisson and Jenifer Meier. This cookbook has a ton of great recipes and ideas to help you stay Paleo. The recipes we’ve tried are all great and not nearly as time consuming as you’d think. This recipe for Blackberry Ribs is adapted from one found in the book. Enjoy!
- ¼ cup sesame oil
- 1 cup blackberries, frozen (defrosted) or fresh
- ¼ cup tamari or GF soy sauce
- Dash of ground ginger
- 1 garlic clove
- 2 tablespoons rice vinegar
- 2 pounds flanken-style beef short ribs
- Combine sesame oil, blackberries, tamari, ginger, garlic, and rice wine vinegar in a blender and blend until smooth.
- Coat ribs well in the mixture and while they marinate, heat up your grill or broiler.
- Cook ribs on each side until caramelized.
- Serve with your choice of side and enjoy!
- Be sure to get the flanken-style ribs! The first time we made this, I just bought regular short ribs. I suppose the marinade would be fine on those too, but they take so much longer to cook through… it was really frustrating.
- These ribs don’t need lots of marinade time because the mixture sticks pretty well. Coat the ribs well and throw ‘em on!
- The ingredient photo shows ½ cup of sesame oil… don’t do that. Do ¼ cup like I told you to. The cookbook also gives directions for a side for the ribs which also calls for a ¼ cup of sesame oil and was combined in the ingredients list. Read the directions, people. Learn from my mistake (although, the extra sesame oil wasn’t bad… just more than it really needed).