Place ribs in a very large pot. Cover ribs with water and stir in the garlic powder, black pepper, and salt.
Bring ribs to a simmer. Then, cook for 45 minutes to an hour, or until tender, uncovered.
Melt butter and stir into the cup of BBQ sauce.
Grill over high heat, continually basting with the butter and BBQ sauce mixture until done, around 20 minutes.
Preheat oven to 325 degrees.
Place ribs in a large casserole dish and stir in the barbecue sauce and non-dairy butter if using, making sure all the ribs are well covered.
Cover and bake 30 minutes.
Remove cover and bake an additional 30 minutes.
Nutritional Information is for ⅛th of the recipe and uses 4 lbs. of ribs.
I do not recommend cooking these at a full boil, as this will make the meat tough. A gentle simmer is perfect.
Leftovers can be stored in the refrigerator for 2 to 3 days or frozen up to 4 months.
You can use any BBQ sauce you prefer, but my favorite is this Paleo & Keto BBQ Sauce from All Day I Dream About Food!
When choosing butter, I always choose grass-fed butter because it tastes so much better. It’s also way healthier! It has vitamin K-2 (which is good for your arteries!), good fats, and anti-inflammatory properties. However, if you are dairy-free or doing a Whole30, replace the butter with non-dairy butter or ghee.