About Unknown Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.

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Is there anything more primal than gnawing the meat off of a bone? Beef back ribs are cheap, packed with flavor, and totally underrated. I'll take these bad boys any day over pork ribs, but for some reason they don't get the same kind of love as pork. Hopefully, this recipe will help change that.Rather than cooking "low and slow", I think beef back ribs are best prepared "hot and fast." This gives the fat a luscious crunch while keeping the meat nice and rare. Be sure to have some floss on hand though, if you're eating these right you'll need it!3 lbs beef back ribs, separated2 tbsp olive oilSea salt, coarsely groundBlack pepperSet your oven to broil. Arrange the ribs on a large baking sheet and drizzle the ribs with olive oil. Generously season on all sides with sea salt and black pepper.Put the ribs in the oven and cook for ~8 minutes. Remove the ribs and flip them over using a fork. Broil the ribs for an additional 8 minutes and then remove and flip again. Broil the ribs for ~5 more minutes before removing from the oven. Allow them to rest ~3 minutes before serving.2 to 3 servings (about three ribs per person)