BBQ Ribs in the Oven and Cilantro Coleslaw

I've been busy, busy, dreadfully busy. You've no idea what I have to do. Busy, busy, shockingly busy. Much, much too busy for you. If you know your Veggie Tales, you probably pictured that sung by an asparagus or a blueberry.

I have had so many intentions of putting recipes on here lately, but carving out the time out to come and write has seem quite difficult. So now I have stored up some recipes to share, I just have to pick what goes first.

I have been cheating a horrible amount lately. We just can't have Cheetos in the house without me consuming the whole bag. No one else stands a chance at getting them. Why oh why I keep buying Cheetos I just don't know! I tell myself over and over that I won't do it again and yet I keep buying and eating those delicious orange puffs of goodness (or badness, whatever). I keep trying to get back on track. Like seriously on track. As you will see from today's recipe I'm still a little bit cheating  even when I'm trying not to. Hence the store bought BBQ sauce.

Without further ado:
*disclaimer- I am a grilling kind of girl but my grill has been broken for a while, this was really a last resort.

BBQ Ribs in the Oven

1 rack of pork ribs
Dry Rub:
1 TBS season salt
1 TBS chilli powder
1 TBS cumin
1 tsp oregano
1/4 cup coconut crystals
1/2 tsp fresh cracked pepper
BBQ sauce

1. Preheat the oven to 225 and line a baking sheet in aluminum foil.
2. Set the ribs meat side down and peal off the silver skin, that is the membrane that covers the meat and bones on the back side of the ribs.
3. Mix the dry rub ingredients or use your favorite dry rub.
4. Rub half of the dry rub onto the back of the ribs, place meat on the baking sheet and rub the remainder of the mix on the top of the meat.
5. Cook the ribs uncovered for 2 hours.
6.  Remove ribs from oven and coat in your favorite BBQ sauce.  (If keeping strict Paleo, make your own sauce, otherwise as always be sure to read the ingredients.)
7. Cover and cook for another 2 hours.
8. If you wish, uncover, add a little more sauce and broil until the sauce thickens and browns on the meat.

When I made this I felt like the cumin was a little strong, my daughter thought it was too spicy. When I ate the leftovers, however, I was over all pleased with it.Also, the meat was SO tender. It really was falling off the bones, I picked a bone up and it slipped out of the meat--oops!

Cilantro Coleslaw
This is adapted from The Functional Foodie's recipe.

juice of 1 lime
4 TBS of white balsamic vinegar
2 clove of garlic, minced
1/2 tsp. cumin
1 tsp. chili powder
3 TBS honey
salt & pepper
1/4 cup of good olive oil
handful of cilantro, rinsed well and minced
2 green onions, chopped
1 bag of pre-shredded slaw

1. Mix lime juice, vinegar, garlic, cumin, chili powder, and honey in a large mixing bowl. Add salt and pepper to taste, then whisk in the olive oil.
2. Mix cilantro green onions, and coleslaw mix in. Stir well to coat. Serve immediately or refrigerate for a few hours.

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