Costillitas (Cuban Baby Back Ribs) from "Gather"

I feel like I've finally made it in the Paleo community when I am blessed with a preview copy of one of the books from some of the lovely people I consider the "pioneers" of mainstream Paleo-ism - at least as far as cookbooks and amazing food go. I am approaching my two year "Paleo-versary" and it is kind of crazy to me to think it has been that long already. I've learned so much and have felt like part of an ever-growing family - even if I have never met a single one of them in person (yet!). 

Bill and Hayley of The Primal Palate first introduced themselves to me when I purchased a copy of their first book "Make It Paleo." That cookbook has since multiplied in my house and I loan out copies to people interested in the lifestyle and needing inspiration for what to cook. Not a single recipe in that book failed to make my stomach happy.

Then I heard about this fancy schmancy book of Paleo recipes geared towards entertaining - months of teaser pics on Facebook slowly entered my dreams and started to taunt me. A baguette recipe here, General Tso's chicken recipe there. How was I suppose to wait until the end of April to get my hands on this beautiful book?

Enter, the preview copy:

If anything, just buy it to put it on your coffee table. It's that pretty.

I wanted to cook a couple of recipes from it so I didn't just give you a review that sounded something like "ooooh. aaaah. purdy photos. droool. fabulous menus. drool. drool. drooooool." I am sure you are thankful.

This is where it got tricky. What to cook first? The No'tato Salad caught my eye because it doesn't use cauliflower. And I am a big fan of ribs of all kinds, so I settled on the Cuban Baby Back Ribs and No'tato salad. I seriously thought I'd be posting a recipe of the No'tato Salad - in fact, I even asked if that was ok a few days prior. But then those ribs happened. Oh boy they happened.

No'tato Salad from "Gather"

Costillitas (Cuban Baby Back Ribs) from "Gather"

To be honest, the marinade for these ribs seemed too simple. And cooking entirely on a grill? This girl was taught to slow cook ribs for hours and then throw them on the grill at the end. I figured the No'tato Salad would be the hit of the meal. And then I get slapped in the face with ribs who seemed to say "Who you callin' SIMPLE!?!?" My only regret? That I didn't trust that recipe enough to make like 4lbs of those suckers. Instead I bought and made only HALF of what the recipe called for. Lesson learned. Do not doubt those Lovers of Food.

With that said, you really need to own this cookbook. It isn't just for those people who like to do dinner parties (me! me! me!), but for anyone who enjoys good food and maybe wants to knock the socks off a few dinner guests who AREN'T Paleo - perhaps the parents? I have a dad who says he only eats two vegetables - corn and green beans (nevermind corn isn't a vegetable, I don't even go there with him). Well, the recipes in Gather I'd almost guarantee wouldn't have him suspecting any "funny business" at all with his beloved food. Now THAT is a glowing review!

Beyond just recipes, they include several menus for each season and include specific ones for holidays like Easter, Halloween and New Year's Eve. Each menu gives you a preparation countdown on what you should do to prepare for the meal for up to a few days prior. This isn't your typical cookbook, folks!

Remember when I said at minimum just buy this book to go on your coffee table? The photography is amazing and I can only hope to reach that level one day... in the meantime, you get my meager attempts at photographing food. If you want to help the process, you can purchase me a Memorial Day present here. :)

Pre-order your copy of "Gather" here.
Follow The Food Lovers' Primal Palate on Facebook here.
Find more amazing recipes from them here.

Costillitas (Cuban Baby Back Ribs)
Serves 8 (or 1 hungry me for 3 meals)

2 racks baby back pork ribs
8 cloves garlic, pressed
Juice of 3 large lemons
Juice of 1 orange
Juice of 1 lime
1/4 teaspoon dried oregano
1 tablespoon salt

Cut each rack in half, rinse them thoroughly under cold water and pat them dry.

In a medium-sized mixing bowl, add the pressed garlic, lemon juice, orange juice, lime juice, oregano, and salt. Whisk until combined.

Place ribs in a large container or plastic bag and pour the marinade over the ribs. Cover the ribs and refrigerate them for 2-3 hours (mine ended up around 5-6 hours).

Just before cooking, preheat your grill to medium-high heat. Place the ribs on the hot grill and sear for 2-3 minutes on each side. Reduce the heat to low and continue to cook for 15-20 minutes or until the internal temperature reaches 165 degrees.