The Recipe: Asian Style Ribs with Ginger Orange Glaze
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!
Servings 6 servings
Ingredients
- 1 full rack of spare or back ribs
- 1 Tablespoon sea salt 18g
- ½ cup coconut aminos 80 ml
- 4 Tablespoons honey divided (80g) skip if doing Whole 30
- 1 ½ teaspoons sesame oil 7.5 ml
- 1 ½ teaspoons sambal oelek or other Asian chili garlic paste
- 1 ½ teaspoon fish sauce
- 2" knob of fresh ginger, grated and divided 5cm
- 1 orange
- 1 Tablespoon rice vinegar 15ml
- Pinch red pepper flakes
Instructions
- 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!