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.
1 or 2 cans of beans of your choice (I use a medley)
Mix of vegetables of your choice (e.g. brussel sprouts, zucchini, peppers, carrots, beans, broccoli, cauliflower, etc.)
2 tsp chopped fresh herbs, like oregano and basil
1/2 tsp each of kosher salt and black pepper
1 tsp fresh garlic, minced
Red pepper flakes to taste
Lemon juice
1-2 tbsp grapeseed oil
6-10 chicken thighs, bone in or bone out, skinless or skin on
Directions
Preheat oven to 400F – 425F.
Season chicken with oil, salt, pepper, herbs (e.g. basil, oregano, thyme, lemon).
Drain and rinse beans.
Chop veggies and herbs.
Mince garlic.
Mix beans, herbs, garlic, red pepper flakes, salt and pepper, and bit of oil on the bottom of a casserole dish.
Add thighs on top.
Bake for 45 minutes for skinless/boneless and 1 hour for bone-in/skin on chicken.
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
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