Korean Barbecue Ribs

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!

 

This recipe could easily be used  as a marinate for chicken breast or thighs.

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

In a small bowl, combine the marinade ingredients. Pour the mixture over the ribs making sure to coat all sides evenly.

 

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

Kim Chi

Kim Chi is the spicy Korean version of sauerkraut. It is served as a condiment with most Korean dishes.

It is traditionally done with Napa cabbage but I used the standard green cabbage from our CSA baskets. If you can not find the Korean chili powder (gochugaru) you can use Chili Garlic Sauce.

Adapted from Mark's Daily Apple

3 pounds cabbage
3/4 cup kosher salt
8 to10 cloves of garlic, peeled
4 inch piece of ginger, peeled and roughly chopped
3 tablespoons fish sauce
1 tablespoon honey
1/2 to 3/4 cup Korean red chili powder
8 to10 scallions, chopped into 1 inch pieces

Cut the cabbages lengthwise into quarters and then across into 1 inch thick ribbons. In a big bowl, dissolve the salt in 8 cups of cold water. Transfer the cabbage to the bowl and use your hands to toss it in the salt water. Cover the bowl with a towel and leave it to rest for 6 hours to overnight.

Remove the cabbage from the salt water and squeeze out as much moisture as possible from the leaves.

Combine the garlic, ginger, fish sauce and honey in food processor and blend until very finely minced. Stir in the chili powder.

Combine the green onions, cabbage and spice mixture, mixing well to coat all the cabbage leaves. Divide the cabbage into quart canning jars, pressing down firmly to remove any air bubbles. Seal the jar with plastic wrap and an elastic band. Let sit at room temperature for 72 hours or longer to ferment. Once fermented to your taste it can be stored in the refridgerator up to 3 months.

Amy