Friday, April 12, 2013

Cambodian Lime Ginger & Honey Ribs

I'm not sure if this picture even looks appetizing.  Don't let my general terrible-ness at photography deter you here.  This was really, really awesome.  I have mad paleo crockpotting skills.  I do not have mad photography skills.
I have sad photography skills.  Very, very sad.
Anyways, keeping mealtime interesting when paleo is all about wandering around the world.  Having an Italian themed dinner one night and the next night wandering over to Indonesia.  BBQ for lunch and Chinese (made with coconut aminos, of course) for dinner.
In keeping with the spirit of trying new things, try this recipe.
You won't be sorry.  If you are, send the leftovers to me.  Then you can be sorry and I can be happy and full.  Happy and full with lousy photographs.
The Tools:(adapted from Bon Appétit, July 2009)
6 qt crockpot
2-3 lbs pork (or beef) ribs (mine were boneless country style pork ribs - any kind should work)
1/4 cup grated fresh ginger
6 garlic cloves, crushed
3 1/2 T honey
3 T coconut aminos (or gluten free soy sauce)
3 T fish sauce
1 T freshly grated black pepper
1 T salt
1/4 cup lime juice
for dipping sauce:
2 T lime juice
2 T coconut aminos (or gluten free soy sauce)
freshly cracked black pepper (to taste)
freshly cracked white pepper (to taste)
The Process:
I think it's always best to sear your ribs on the stove before putting them in your crockpot.  It's not absolutely essential, so if you're pressed for time, don't worry about it.  But if you can, go ahead and heat up some olive oil or butter on the stove and carefully sear your ribs in a saute pan for just a few minutes before placing them in the crockpot.
This was not a morning that I had extra time to sear.  So if you're doing the no-sear method, try to just use a paper towel to pat try the ribs and chuck 'em in the crock.
Mix all remaining ingredients (except ingredients for dipping sauce) together.  Pour marinade mixture over the top of the ribs.
Cook on LOW for 8 hours.
Make a simple dipping sauce by combining ingredients listed above and serve alongside the ribs.
Tip: Make the marinade the night before to save time in the morning!

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