---

Ingredients:

• 3 pounds of organic grass fed beef ribs
• 2 tablespoons of coconut oil

DRY RUB:

• 2 teaspoons dried thyme
• 2 teaspoons dried parsley flakes
• 2 teaspoons powdered cinnamon
• 2 teaspoons all spice
• 2 teaspoons powdered nutmeg
• 2 teaspoons powdered clove
• 2 teaspoons cumin
• 2 teaspoons smoke paprika
• 4 teaspoons sea salt
• 2 teaspoons black pepper
• 3 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cayenne pepper
• 1 teaspoon monk fruit powdered

COLESLAW:

• 6 medium carrots, grated
• 1/4 of a green cabbage, grated
• 1 medium yellow beetroot, grated
• 1/2 pound of organic green and purple kale, thinly sliced
• 1 1/2 tablespoon organic apple cider vinegar
• 2 teaspoons dry mustard
• 4 tablespoons Primal Kitchen Avocado Oil Mayo
• A pinch of sea salt
• 1 teaspoon powdered Monk Fruit

JERK GLAZE:

• 1/2 yellow onion, chopped
• 3 garlic cloves, chopped
• 3 scallions thinly sliced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon of dry rub Jerk mix
• 2 limes juiced
• 2 tablespoons of coconut oil
• 1 scotch bonnet pepper finely chopped
• 1 tablespoon fresh thyme minced
• 2 tablespoons tomato paste
• 1 cup crushed pineapple
• 3 tablespoons powered Monk Fruit

---

Directions:

1. Be sure to remove the membrane from the bone side of the rack of ribs.
   

   ---

2. Mix all of the dry rub ingredients in a bowl. Set aside 1 tablespoon of the mix for later.
   

   ---

3. Brush a light coat of coconut oil on both sides of the ribs.
   

   ---

4. Sprinkle the dry rub mix over both sides of the ribs and rub into the meat.
   

   ---

5. Place the ribs back in the refrigerator to marinate for 1-2 hours.
   

   ---

6. Next prepare the coleslaw by mixing all the coleslaw ingredients in a bowl then refrigerate.
   

   ---

7. Preheat the oven to 350°F
   

   ---

8. Place the ribs in a baking dish. Bake for 1 hour, flip the racks over and bake for another hour.
   

   ---

9. Now cover the baking dish with a tightly fitting lid or foil and bake for another 2 hours to get tender.
   

   ---

10. Check the ribs with a meat thermometer. Ribs are done when the internal temperature is 200-205 degrees. The bones should be loose.
    

    ---

11. While waiting for the ribs to bake, prepare the Jerk Glaze.
    

    ---

12. First sauté the yellow onion, garlic and pepper in coconut oil for 2-3 minutes. Add all the remaining glaze ingredients except a hand full of scallions and bring to a simmer. Set aside to let cool.
    

    ---

13. After the ribs are done brush the Jerk Glaze over both sides of ribs and put back in the oven uncovered for 15-20 minutes.
    

    ---

14. Sprinkle scallions over the ribs and serve with the coleslaw and enjoy!