Prepare for your mouth to water because these Asian Style Ribs with Ginger-Orange Glaze are fall off the bone good! And they are Paleo and made in the crock pot, what could be better?
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The Big Book of Paleo Slow Cooking!
This recipe comes to you from The Big Book of Paleo Slow Cooking: 200 Nourishing Recipes That Cook Carefree, for Everyday Dinners and Weekend Feasts by Natalie Perry. This book is a must have in my humble opinion: 200 gorgeous Paleo recipes all made in the crock pot for easy, convenient meals the whole family will love. The Big Book of Paleo Slow Cooking includes recipes for appetizers, soups and chilis, chicken, turkey, beef, pork, lamb, fish/seafood, vegetable sides, even sweets and desserts! But that’s not all:
139 recipes are Whole 30 compliant or easily adapted to be so. Woot!
176 are nut free or easily adaptable
167 recipes are egg-free
36 recipes are AIP-compliant (Auto-Immune Paleo) or easily adaptable
Now, Let’s Get To The Ribs!
Brushed with an Asian inspired marinade, then cooked in the crock pot until tender the meat on these delectable ribs literally falls off the bone. But we aren’t done yet, because we still need to talk about the that glaze…
Tangy, deliciously sticky, and addictive this glaze is the perfect finish to these tender ribs. Are you drooling yet? The fact that this recipe is Paleo and made in the crock pot is just a big bonus. I know, I know, you want the recipe. I won’t make you wait any longer.
The Recipe: Asian Style Ribs with Ginger-Orange Glaze
What you need: you will need a crock pot and an asian chili sauce called Sambal Oelek, if you can’t find it in the Asian aisle of your grocery store you can find it here.And be sure to check out The Big Book of Paleo Slow Cooking on Amazon!
Ribs, who doesn't love them? Especially when made in the crock pot so the meat is so tender it falls off the bone. And this glaze! So tangy and delicious it's addictive. This recipe is Paleo, but with a small tweak can be made Whole 30, just skip the honey!
- 1 full rack of spare or back ribs
- 1 Tablespoon sea salt 18g
- 1/2 cup coconut aminos 80 ml
- 4 Tablespoons honey divided (80g) skip if doing Whole 30
- 1 1/2 teaspoons sesame oil 7.5 ml
- 1 1/2 teaspoons sambal oelek or other Asian chili garlic paste
- 1 1/2 teaspoon fish sauce
- 2" knob of fresh ginger, grated and divided 5cm
- 1 orange
- 1 Tablespoon rice vinegar 15ml
- Pinch red pepper flakes
Place ribs on a rimmed baking sheet or large platter
Combine salt, coconut aminos, 1 Tablsepoon (20g) honey, sesame oil, chili paste, fish sauce, and half the grated ginger in a small bowl. Whisk together, then pour it over the rack of ribs. Use your hands to spread the marinade over both sides of rack. Let sit for 30 minutes.
Transfer the ribs and marinade into a 6 quart (5.7 liter) slow cooker, cutting the rack in half and layering if necessary. Add 1/4 cup water (60ml) of water to bottom of cooker, and cook on low for 5-6 hours, until the meat is tender and shreds easily.
Remove ribs for slow cooker and place on rimmed cookie sheet. Preheat the broiler.
Pour on cup (235ml) of cooking juices from slow cooker into a small skillet. Add 1/2 teaspoon of orange zest and the juice form the orange to the skillet. Add the other half of the ginger, 3 Tablespoons (60g) of honey, the rice vinegar, and red pepper flakes to the skillet as well.Heat to boiling and let it bubble for 6-8 minutes, until glaze has thickened slightly and begins to look syrupy and coat a spoon.
Brush some glaze over the ribs and broil them for 2-3 minutes, until bubbly. Brush another layer of glaze over them and return to broiler until bubbly.
Serve the ribs with the rest of the glaze!
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