Beef Ribs

Beef Ribs

The other day, I spotted gorgeous beef back ribs at Whole Foods, and bought them without the faintest idea on how to make them. At home, after some research, I developed the following slow cooker recipe, which resulted in tender, succulent, super flavorful beef ribs.

Beef Ribs
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 4 servings
Ingredients
  • 3 lb. beef back ribs
  • ¼ cup coconut aminos (or reduced sodium soy sauce)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch (use organic to avoid GMOs; if Paleo, use ½ teaspoon konjac flour)
Instructions
  1. Place the ribs in your slow cooker. If you bought a slab like I did, you'll probably need to cut it in half with a sharp chef's knife to fit in your slow cooker.
  2. In a medium bowl, whisk together the remaining ingredients except for the cornstarch. Pour over the ribs, and use your clean hands to rub the sauce into the ribs, on all sides.
  3. Cook on low for 6 hours, until the meat is fall-apart tender (and smells amazing!).
  4. Heat oven to 200 degrees F. Transfer the cooked beef ribs to a baking dish. Cover with foil and place in the oven to keep warm.
  5. Strain the liquids from the slow cooker into a wide saucepan. Heat on high. Whisk the cornstarch with a little cold water and add to the saucepan. Keep cooking on high, whisking often, until the sauce has thickened into a rich glaze, 5-10 minutes. Brush over the ribs and serve.
Nutrition Per Serving
Serving size: 4oz edible portion (lean and fat); Calories: 342; Fat: 27g; Carbohydrates: 7g; Sugar: 5g; Sodium: 590mg; Fiber: 0g; Protein: 23g

Beef Ribs

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