“It’s Not Gourmet, Sis!” – Apple Raisin Country Style Ribs




Nothing goes better with pork, or meat in general, than fruit. I’ve often thought of opening a restaurant called “The Pig and The Plum” or “The Ox and The Orange” and specializing in meats paired with fruit sides and condiments. Or, maybe a fruit main with a meat condiment? Anyhow, today’s recipe is an example of a lovely pork and fruit pairing. We look to apples and raisins to bring some sweet goodness to some tender, well seasoned pork.

Cat “The Butcher” Belme joins me and brings her display of cleavers. We were going to add some footage of her hacking up the country style ribs, but it was a bit graphic, so we left that part out.

I spent 6 hours on the road yesterday with The Jo and The Bro delivering Ogar Meals. It was great to see some old friends (Julie and Leslie of CrossFit Corona) and some new friends (Kevin, Dan and Candice of CrossFit Evermore). It also gave me an appreciation for my job, which doesn’t require me to travel the 91 and deal with insane amounts of traffic! Just another thing to be thankful for, no? We ate dinner at Tina’s Tacos, which Dan recommended, and they had $.99 taco special that I hit up. There were 5 women working the line in an impeccably clean restaurant, something you don’t find too often these days, especially in the world of Taquerias.

A belated Happy Birthday to Kyler Robert William Allison! I hoped to be back home in time to attend his party last night, but the aforementioned traffic put the kabosh on that plan. I’ll have to cook him some Paleo Nachos and then take him out for cupcakes (I’ll bring an apple). Just kidding. (about the apple, not the cooking and cupcakes) 😉

In three weeks, I’ll fly to Tennessee to cook for the Power Monkey Camp. This is an awesome opportunity for those of you looking to get better at CrossFit, gymnastics, olympic weightlifting, and life. There are still spots available at the camp, so check it out here.

Food related quote for today, “Don’t dig your grave with your own knife and fork.”

Quote I recently shared with a friend, “It will all be okay in the end. If it’s not okay, it’s not the end.”

Do your best and keep going, guys! Make todays recipe, stock your bank account and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

If you haven’t checked out the Feb/March copy of SweatRX magazine, do it!

“It’s Not Gourmet, Sis!” – Apple Raisin Country Style Ribs

Ingredient List:

  • 3 1/2 pounds country style ribs (~30P)
  • 8 cups onions, julienned (8C)
  • 8 cups apples, peeled, seeded and sliced (Granny Smith are best) (6C)
  • 1 cup raisins (16C)
  • ½ cup apple cider vinegar (1.5C)
  • 3 bay leaves
  • 3 tablespoons Nick’s Super Radical Rib Rub or 1 ½ tablespoons kosher salt and ½ tablespoon black pepper

Preparation Instructions:

  1. Combine all ingredients except bay leaves in a mixing bowl and mix well.
  2. Transfer to a 6 quart slow cooker and cook on high for 6-7 hours or low for 10 hours.
  3. Remove bay leaves and enjoy immediately or portion out and refrigerate for up to 5 days or freeze for up to 6 months. Be sure to share with your friends and…

“Keep It Paleo!”

Zone Breakdown:

Proteins: (30)

I started with 3.5 pounds, which equals 56oz.

I gave a 20% weight loss due to moisture loss and the bone, which yields 45 cooked ounces.

I divided 45oz. by 1.5oz., which is the weight of one block of fatty protein, and ended up with 30 Protein Blocks

Carbohydrates: (31.5)

I used 6 regular sized apples, which are 1 apple per block, so 6 carb blocks.

Raisins are 1 tablespoon per block and there are 16 tablespoons in a cup, so 16 carb blocks.

Onions are 1 cup per block and I used 8 cups, so 8 carb blocks.

I use 1/3 cup per block for fruit juices and vinegars, so 1/2 cup is approximately 1.5 carb blocks.

Eat this with some mayo, pesto, guac, nuts, etc… to balance it out with some healthy fat.


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