Applesauce Pork Ribs

Sticky, tangy ribs, fully within this way of eating. Most barbecue leans on tomato and peppers; this sauce is built on applesauce and nomato instead, so you get the deep, glazed plate without the nightshades. A couple of mostly hands-off hours make it a good Sunday dish.

Pork is a source of zinc, which is involved in immune regulation and in the repair work your gut lining is doing. The turmeric and ginger in the sauce bring their own polyphenols, compounds studied for supporting a steadier gut environment over time, and the applesauce keeps the sweetness whole, with only a little honey. Keep that honey modest to hold the sugar low.

Find ribs from a well-raised animal if you can. A slow-cooked cut like this asks you to plan ahead, and that planning is its own small act of care for the body you are nourishing.

Ingredients

• 1 rack pork ribs
• 1/2 cup applesauce
• 2 tablespoons nomato sauce (never tomato)
• 2 tablespoons coconut aminos
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground turmeric
• 1 teaspoon dried oregano
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon

Method

• Heat the oven to 425F. Combine all the sauce ingredients in a small saucepan and bring to a boil, then drop to medium-low and simmer about 10 minutes until it thickens.
• Line a baking sheet with foil. Set the ribs meat-side up and brush both sides with some of the sauce. Cover loosely with foil.
• Bake covered for 90 minutes. Uncover, brush on the remaining sauce, and bake 10 minutes more until glazed.

Instant Pot variation

Make the sauce on the saute setting, then set it aside. Add a cup of water and the trivet, stand the rack of ribs inside, and pressure cook on high about 25 minutes with a 10-minute natural release. Brush with sauce and finish under the broiler for a few minutes to glaze. (verify - untested conversion)

*Adapted from acleanplate.com*