Slow Cooker Korean Short Ribs

Source: www.nomnompaleo.com
Course: Dinner
Preperation time: 20min
Cooking Time: 10h
Serves: 5

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
6 Fresh Garlic Clove, Chopped 0 0 1 1 0 0 5 5
1 Tablespoon Black Pepper 0 0 1 1 0 0 3 3
2 Teaspoon(s) Fish Sauce 0 0 0 0 0 0 1 1
1/2 cup Coconut Aminos 0 0 0 0 0 0 0 0
3 Fresh Scallions, Chopped 0 0 1 1 0 0 3 3
1/2 cup Fresh Cilantro, Chopped 0 0 0 0 0 0 0 0
6 Pound(s) English Style Short Ribs, Bone In 110 110 0 0 60 60 1012 1012
1 Tablespoon Coconut Vinegar 0 0 0 0 0 0 1 1
1 Medium Pear, Peeled and Chopped 0 0 5 5 0 0 20 20
1 Hunk Ginger, Cut 0 0 2 2 0 0 10 10
1 To Taste Salt 0 0 0 0 0 0 0 0
1 cup Chicken Broth 2 2 0 0 0 0 15 15
Total: Approximate Nutrition Info, Per Serving: 114 11 61 1071
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Instructions

  1. Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepperand lay the ribs, bone-side up on a foil-lined baking sheet.
  2. Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
  3. Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
  4. Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
  5. Pour the sauce evenly over the ribs and add the chicken broth to the pot.
  6. Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
  7. When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
  8. Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.
  9. Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
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