Ingredients
2 1/2 -4 lbs pork baby back ribs (cut into smaller pieces)
1 onion, minced
1 pear, peeled and diced
2 ½ cups ketchup
1 tbsp chili powder
½ tbsp smoked paprika
2 tsp dried oregano
¼ cup honey or date paste
2 tbsp apple cider vinegar
2 tsp coconut aminos
Sea salt
Freshly ground black pepper
Ketchup (Whisk together; makes approx 3 cups)
2 cans (12 oz) tomato paste
4 tbsp vinegar or lemon juice
1/2 tsp dry mustard
2/3 cup water
1/2 tsp cinnamon
1/2 tsp salt
2 pinch ground cloves
2 pinch ground allspice
1/4 tsp cayenne pepper (optional)
Directions
- If you want to brown the ribs, season with salt and pepper, then put in oven at 400F for 10-12 min per side.
- In a bowl, combine rest of ingredients, and season with salt and pepper.
- Put ribs in slow cooker and pour sauce on top, ensuring all the meat is coated.
- Cook on low for 7-8 hours.
Modified from https://paleoleap.com/slow-cooker-barbecue-ribs/
Ingredients
3 lbs pork baby back ribs (cut into smaller pieces)
2/3 cups packed brown sugar
1/2 cup reduced-sodium soy sauce
1/8 cup rice vinegar
1/8 cup sesame oil
1/8 cup fresh gingerroot, minced
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/8 cup cornstarch
1/8 cup cold water
Thinly sliced green onions
Sesame seeds
Directions
- Place ribs in slow cooker.
- Combine the brown sugar, soy sauce, rice vinegar, sesame oil, ginger, garlic and red pepper flakes in a small bowl.
- Pour sauce over the ribs.
- Cook on low for 6-7 hours (or until meat is tender).
- Take meat out.
- Skim the fat from the sauce, then put in a small saucepan and bring to a boil.
- Combine cornstarch and water until smooth, then gradually whisk into the saucepan.
- Bring to a boil, then stir until thickened.
- Add green onions and sesame seeds to the sauce.
- Put everything back into the slow cooker. Can turn on low for a few minutes if desired.
Modified from http://www.tasteofhome.com/recipes/asian-ribs
Ingredients
Bit of oil (grapeseed, coconut…)
1 onion, minced
1 tbsp minced ginger
3 garlic cloves, minced
14oz can coconut milk
lime juice from 1 lime
3-4 tbsp curry paste (Thai Kitchen brand)
2lb chicken (approx 10-12 chicken thighs)
Potatoes/squash to cover bottom of slow cooker
Veggies (carrots, zucchini, eggplant, peppers, mushrooms, broccoli, cauliflower, peas, kale…)
Optional:
2 tsp fish sauce
1 inch piece of lemongrass
Directions
- Whisk together coconut milk, curry paste, fresh lime juice and optional fish sauce.
- Heat oil over medium heat. Add garlic, ginger, onion and cook for approx 5 min.
- Turn off heat. Stir in coconut milk mixture.
- Put potatoes mixture on bottom of slow cooker. Lay chicken on top, then veggies. Pour mixture on top.
- Veggies that get mushy (e.g. mushrooms) could be put in 2-3h before end.
- Cut lemongrass stalk in half and add to slow cooker.
- Cook on low for 6h.
Modified from:
http://thiswestcoastmommy.com/whole30-slow-cooker-thai-green-curry-chicken-recipe/
http://www.slenderkitchen.com/recipe/slow-cooker-curry-chicken-and-vegetables
on the journey towards shalom
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