Sweet Sticky Pork Ribs with Crunchy Slaw

These ribs taste so good! Even the next day reheated in the toaster oven, I couldn’t resist. The sauce is SUPER sticky and will get all over your face, so you have officially been warned. I would serve this with a crunchy slaw of your choosing. For my slaw, I whipped up some shredded carrots, cabbage and Daikon radish with a tangy and spicy coconut yogurt sauce and threw these ribs on top!

Course Main Course

Cuisine American

Keyword paleo pork, paleo ribs, summer

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 884kcal

Author Monica Stevens Le

Ingredients

For the ribs:

12 pork ribs or a rack
1 teaspoon sea salt
2 teaspoons black pepper
5 cloves garlic minced
1 teaspoon ginger powder
2 tablespoons pure sesame oil
1/2 cup tamari
1/4 cup mirin
3 tablespoons bone broth
3 tablespoons raw honey
pinches red pepper flakes
juice from 2 limes
arrowroot flour enough to thicken marinade
scallions and/or shallots sliced finely for garnish
1 tablespoon sesame seeds for garnish

For the slaw:

1 cup radish shredded
1 cup carrot shredded
1 cup cucumber shredded (remove the seeds from the middle first!)
1/4 cup coconut yogurt
2 teaspoons raw honey
3 teaspoons pure sesame oil
1 1/2 teaspoons wasabi paste
1 teaspoon mirin
1 teaspoon rice vinegar
juice from 1 lime
sea salt to taste

Instructions

Place the ribs, salt and black pepper in a large pan and cover with water.
Bring the water to a boil and then reduce to a simmer.
Cook for 1 hour to 1 1/2 hours, until the meat is tender and is starting to come off each bone.
Remove the ribs with tons from the pan and place into a large mixing bowl.
Preheat the oven to 375 degrees Fahrenheit.
In another bowl, combine the minced garlic, ginger powder, sesame oil, tamari, mirin, honey, chilli flakes and lime juice and mix together.
Add the marinade to the ribs and mix and coat each rib in the marinade. Then, place the ribs in a deep roasting tray, and pour the marinade into the tray and cover with aluminum foil.
Roast in the oven for 1 hour, and make sure you turn them halfway through roasting time in order to ensure they do not dry out and stay heavily coated in the marinade.
Remove the ribs from the oven and place on a plate. Now, add arrowroot powder into the mixture 1 tablespoon at a time until it becomes thick and sticky.
Spread the sauce over the ribs, and garnish with shallots, green onions and/or sesame seeds.
For the slaw, (using a mandolin is best) shred the radish, carrot and cucumber and place in a bowl.
Using a kitchen towel or salad spinner, remove excess water from all of the veggies and pat dry.
Whisk together the coconut yogurt, sesame oil, honey, wasabi, mirin, rice vinegar and lime juice.
Add the dressing to the slaw and stir well with a fork.
Serve the slaw and pork ribs together.

Notes

Got leftovers? Shred the meat and use it as a filling for lettuce wraps!

Nutrition