Ingredients

1.

Pork ribs
11 oz
2.

Olive Or Extra Virgin Olive Oil
1 tsp
3.

Salt
0.5 tsp
4.

Black pepper
0.25 tsp
5.

Paprika
0.5 tsp
6.

Onion powder
0.25 tsp
7.

Garlic powder
0.25 tsp
8.

Thyme, dried
0.25 tsp
9.

Oregano, dried
0.25 tsp
10.

Basil, dried
0.25 tsp
11.

Bacon
8 slice - 6" long
12.

Butter, unsalted
2 tbsp
13.

Honey
0.5 tsp
14.

Liquid Stevia
10 drops
15.

Zucchini, cooked from fresh
8 oz
16.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
8 oz
17.

Italian salad dressing
2 tbsp
18.

Salt
0.5 tsp
19.

Black pepper
0.25 tsp

Instructions

1.
Prepare the ribs in advance for optimal marination. Note: the ingredients list accounts for rib meat only. For every ounce of meat, include an ounce of bone. For 4 servings, you'll need at least 22 ounces of raw ribs with bones. Coat a clean rack of ribs with olive oil, massaging the fat marbling. Combine salt, pepper, paprika, onion powder, garlic powder, thyme, oregano, and basil to create the dry rub. Thoroughly rub the spice mixture into the oiled ribs. Place the ribs in a Ziploc bag or airtight container and marinate in the refrigerator for at least 6 hours, or ideally overnight to 24 hours.
2.
After marinating, preheat your oven to 500 degrees. Line a sheet tray with aluminum foil and place a baking rack over it. Slice the marinated ribs into individual pieces, keeping the bone intact. Wrap each rib in 2 slices of bacon, tucking the ends underneath. Arrange the wrapped ribs on the prepared baking rack.
3.
Bake the bacon-wrapped ribs in the oven for 30 minutes. Towards the end, melt butter in a small dish and mix with honey and liquid stevia, adjusting the stevia to your preferred sweetness level. After 30 minutes, remove the ribs from the oven and reduce the temperature to 300 degrees. Generously brush the sweet honey butter mixture over the ribs until they are fully coated and glossy.
4.
Return the ribs to the oven and cook for a minimum of 2 hours, ensuring the meat is tender and juicy but still attached to the bone. For fall-off-the-bone tenderness, reduce the temperature to 250 degrees and cook for 4 or more hours. Once cooked, remove the ribs from the oven and let them rest for 10-15 minutes before serving. Each serving with the bone will be about 3 ½ ounces, or 2 ¾ ounces without the bone.
5.
While the ribs are in the oven, prepare the vegetable kebabs. Slice zucchini into slightly thinner than ½"-thick medallions and add to a mixing bowl. Halve cremini mushroom heads and add them to the bowl. Toss the vegetables with your preferred Italian dressing, and season with salt and pepper to taste. Marinate the vegetables in the refrigerator for 30-60 minutes.
6.
After removing the ribs from the oven to rest, increase the oven temperature to 400 degrees. Skewer the marinated vegetables, alternating between zucchini and mushrooms. Arrange the skewered vegetables on the same baking rack used for the ribs. Cook the vegetable skewers in the oven for 20 minutes, or longer if desired. Serve a hot vegetable skewer with each serving of ribs.