Primal Pork Spareribs

This reader created video was submitted for a Primal Blueprint Contest. Click here to find out how you can participate and win Primal prizes!

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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10 thoughts on “Primal Pork Spareribs”

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  1. I’ll start off this comment board by saying great job on this video, Dan. I thought you did a nice job incorporating many aspects of the Primal lifestyle. You clearly get it. Thanks for your entry and stay in touch!

    1. Mark,

      Again, I am humbled. You’ve made such an impact on my wife and I and we are very thankful for your hard work. We both enjoy our new found energy and strength. My wife is in the book now and wishes she’d read it sooner.


      1. Thanks for the kind words, Dan, and congrats on the changes you’ve made.

        Some real gems have been sent in and yours was one of them. Good enough to get the series off to a great start!

        Thanks again!

  2. Great video,I am impressed. Hey do you have a recipe for beef tongue???

  3. Dan – loved the recipe (and the video). The one thing I would do different is toast the cumin and coriander seeds gently in a heavy bottomed pan before grinding them up. Once they start giving off a aroma, you take them off the heat (they can burn if you are not careful).

    I’m going to be making this for a friend’s cookout this Saturday!

    Thanks – Girish

  4. Dan – Great job. Those ribs look amazing. I’ve never tried using wood instead of charcoal. I usually just add some wood chips for flavor. How do you control the temp like that? I noticed you were cooking over indirect heat, but it still looks a bit tricky.

    I agree, the briquettes are usually pretty nasty. I’ve been researching some options for pure lump charcoal or extruded charcoals from coconut. Ever try those?

    One thing to mention for the newbies is that you can’t use just any wood. Some types of wood (usually pines) have toxic resins that make some nasty smoke.

    1. Absolutely correct. I failed to mention that one must use hardwoods from usually fruit trees like apple or cherry, or oak, hickory or mesquite. I had the luxury of getting a 25 year old cherry tree that fell in our neighborhood. I use it for everything.
      In Cleveland we have a lump charcoal plant nearby. You certainly can use that. Cowboy Charcoal is all natural in the sense that its not chemically treated like some other big boys are. I used woods because I love starting real fires.

      Indirect heat is the way to go– slow and low. Place heat on one side, and meat on the other. You can’t get the heat over 300 deg with the lid on the Weber grill and that is a decent heat to long cook meats. 200 is ideal. Thanks for the compliments!