We are into the third week of the Whole30 - the end is in sight! It helps that the results are becoming noticeable - less bloating, more energy, less cravings.
This past Friday Dave picked up a package of pork ribs as a treat. Then I was tasked with finding us a substitute recipe that did not have brown sugar, honey or maple syrup like our typical rib sauce. I turned to my favorite paleo blogs (Nom Nom Paleo, PaleOMG ) for inspiration and then headed to the pantry to throw together a Korean barbecue style sauce.
The results was delicious!
Serves 4
Ingredients
2 pounds pork or beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soya sauce)
3 cloves garlic, minced
3 green onions, minced
2 teaspoons fresh ginger, ground
2 teaspoons fish sauce
1 teaspoon rice vinegar
1/4 cup cilantro, chopped
Directions
Stove Top or Grill Method
Fill a large pot with
water and bring to a boil. Once boiling, add the ribs to the water. Reduce the
heat and boil for 20 minutes or until the ribs are just cooked through.
Remove the ribs from
the water and place onto a foil lined roast pan. Preheat the grill or broiler in the
oven.
In a small bowl,
combine the remaining ingredients. Pour the
mixture over the ribs making sure to coat all sides evenly.
Grill or broil for 3 to 4 minutes, watching constantly so they do
not burn. Flip the ribs, brush with sauce and broil for another 3 to 4
minutes.
Serve warm with
additional sauce for dipping.
Slow Cooker
Method
Arrange the ribs in
the slow cooker and pour the sauce over top. Cover and cook on low for
6 to 8 hours.
Remove the ribs from
the slow cooker and place onto a foil lined roast pan. Preheat the broiler in the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do not burn. Flip the
ribs, brush with sauce and broil for another 3 to 4 minutes.
Serve warm with the
remaining sauce.
♥ Amy
Just had your ribs tonight and they were a hit, thanks!
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