Image: Brittany via Eating Bird Food


  • 3 tablespoons tomato paste½ cup water
  • 1 teaspoon apple cider vinegar
  • 3 tablespoons coconut aminos or tamari sauce
  • 3 cloves garlic, roughly chopped
  • 2-3 em (¾ - 1 ¼ in) piece of fresh ginger, grated
  • 1 long red chilli, seeded
  • 6-8 medjool dates
  • freshly ground black pepper, to taste
  • 1.5 kg (3 lb 5 oz) spare ribs


  1. Blend all the ingredients, except the spare ribs, in a food processor to make a marinade.
  2. Coat the ribs in the marinade, cover and refrigerate for at least 2 hours or, preferably, overnight.
  3. Preheat the oven to 180-190°C (350-375°F).
  4. Bake the  ribs on a baking tray lined with baking paper for around 2 hours or until the ribs are nice and sticky and the  meat  is falling off the bone. Serve immediately.

Recipe by Claire Yates, BHSc. This recipe was taken from the book Optimum Health the Paleo Way.