Tag Archives: asian

Paleo Korean Pork Ribs

Korean BBQ Pork Spare Ribs

YOU GUYS. You NEED to try this recipe!

I turned 30 a few days ago, and whenever it’s my birthday, I miss my family a lot. My parents live in Korea and my brother lives in NYC, so I try to treat myself with something that reminds me of my mom’s cooking to cure my homesickness. These Korean BBQ style ribs is the oven-cooked version of my Slow Cooker Asian Beef Back Ribs, and they did an amazing job of fulfilling my craving for some delicious Korean food.

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

I absolutely love Korean food (it’s what I grew up on!), but it’s hard to eat gluten free with typical Korean food you find at a restaurant. Both soy sauce and chili paste (gochujang) contain wheat and they are a large part of Korean cooking. Because of this, I’ve been trying to recreate many traditional dishes at home using gluten-free substitutes.  

So far, these Korean pork ribs are one of my favorite recreations, and I can honestly say they taste better than ones I’ve tried at restaurants. I love how the sauce coats and caramelizes on the ribs and they are seriously SO delicious. Hope you try this recipe and love it as much as I do!

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare Ribs

Korean BBQ Pork Spare RibsKorean BBQ Pork Spare Ribs

Paleo Korean Pork Ribs
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 lbs pork spare ribs
  • Salt and pepper, to taste (omit pepper for AIP)
  • ½ pear, roughly chopped
  • ¼ cup coconut aminos or gluten free tamari sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp fish sauce
  • 1 tsp avocado oil
  • 2 garlic cloves
  • 1 inch fresh ginger
  • 2 stalks of green onion
  • Chopped green onions and sesame seeds, for garnish
Instructions
  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
  2. Sprinkle both sides of the ribs with salt and pepper. Lay them in a single layer on the parchment paper.
  3. Bake for 2.5-3 hours until the ribs are juicy and tender.
  4. While the ribs are baking, prepare the sauce. Place the rest of the ingredients, except chopped green onions and sesame seeds, in a food processor until thick and smooth. Set aside.
  5. Once the ribs are done, pour out the oil that's been cooked off and discard the parchment paper.
  6. Separate the ribs into sections using kitchen shears or a knife. Lay them out on the baking sheet.
  7. Slather on ½ of the sauce on top of the ribs.
  8. Broil for 3 minutes.
  9. Remove from oven, flip the ribs, and slather on the rest of the sauce on the other side of the ribs.
  10. Broil for 2-3 minutes until the sauce is thick and caramelized.
  11. Sprinkle with chopped green onions and sesame seeds before serving

Korean Pork Ribs - Gluten Free/Paleo

Curry Chicken Skewers

Paleo Curry Chicken Skewers-1

Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!

I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!

Paleo Curry Chicken SkewersThese curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.

Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!

Paleo Curry Chicken SkewersPaleo Curry Chicken Skewers

Curry Chicken Skewers
 
Prep time
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Serves: 4-5 servings
Ingredients
  • 1.5 lbs of chicken breast or thighs, cut into 1-2 inch pieces
  • 2 tbsp water
  • 2 tbsp avocado oil
  • 2 tbsp gluten-free tamari sauce or coconut aminos
  • 1 tbsp green curry paste
  • 1 tbsp rice vinegar
  • 1 tbsp fish sauce
  • 2 garlic cloves, minced
  • 1 inch ginger, grated
  • Chopped green onions, for garnish
Special equipment
  • 5 metal or bamboo skewers
Instructions
  1. In a bowl, whisk together water, avocado oil, tamari sauce, curry paste, rice vinegar, fish sauce, garlic, and ginger.
  2. Place the chicken pieces in a wide shallow bowl and pour the marinade over the chicken. Alternatively, you can place everything in a ziplock bag and seal closed.
  3. Marinate in the refrigerator for 1-3 hours.
  4. If using bamboo skewers, soak in water 30 minutes before cooking.
  5. Preheat the grill to medium high heat.
  6. Thread chicken pieces onto the skewers,
  7. Grill the chicken for 12-15 minutes, turning every 5 minutes until charred and cooked through.
  8. Rest for 5 minutes before serving.
Notes
If you don't have a grill, you can use a broiler to cook the chicken for the same amount of time.

paleo-curry-chicken-skewers

Slow Cooker Asian Beef Back Ribs

Slow Cooker Asian Beef Back RibsHello from Thailand! Holy crap, what a week I’ve had! Visiting my parents in Korea is always fun because I love spending time with them, and going to Japan with them was just magical, complete with daily hot springs and beautiful Fall foliage. You can check out my Instagram to see what I’ve been up to. I’m completely happy and de-stressing, and I think this is the reason why I haven’t had any major digestive issues like I expected to have. I now know how to navigate myself around Korean food, but almost everything you can eat in Japan has soy sauce in it, so I said, “F it,” and have been eating a little bit of everything while doing the best I can to avoid the ones that are heavily drenched in it or are just fully gluten-ed bread products.

Except for slight discomfort, I’ve been okay. I think it helps that the things I’ve been eating aren’t highly processed. All the food in Aomori, the town I stayed at in Japan, was local and organic. It’s actually a farm town and the food is made with freshly grown ingredients and so, so good.

I also spent some time visiting the beautiful mountains of South Korea called Seoraksan. I used to go to Seoraksan many times with my family when I was younger and it was so amazing to be back again. And now we just arrived in Thailand and it is sweltering hot here, but the food so far has been amazing and I’m loving every minute of it! I may do a recap post or a photo diary of my travels when I get back so stay tuned!

As part of the theme of our vacation, I bring to you today an Asian-inspired dish using beef back ribs.

Slow Cooker Asian Beef Back RibsI made this on a whim when I found grass-fed beef back ribs at the farmers market for cheap. I’ve never cooked with them before and when I’m slightly nervous about how to cook a piece of meat, I throw it in the slow cooker because it’s always a safe bet!

And sure enough, this turned out fall-off-the-bone delicious with delicious Asian spices and flavors.

Slow Cooker Asian Beef Back RibsSlow Cooker Asian Beef Back Ribs

Slow Cooker Asian Beef Back Ribs
 
Prep time
Cook time
Total time
 
Ingredients
  • 4 lb bone-in beef back ribs
  • Salt and pepper, to taste (omit pepper for AIP)
  • 1 onion, quartered
  • 4 green onions, chopped
  • 10 cloves garlic
  • 2 inch piece fresh ginger
  • ½ cup chopped fresh basil
  • ½ cup chopped fresh parsley
  • 6 tbsp coconut aminos or tamari sauce
  • 2 tbsp fish sauce
  • 1 tbsp maple syrup (omit for sugar detox)
Instructions
  1. Cut and separate the beef back ribs.
  2. Place the ribs in the slow cooker and generously season with salt and pepper on all sides.
  3. Place the rest of the ingredients in a food processor.
  4. Blend until you end up with a thick sauce.
  5. Pour the sauce on top of the ribs, making sure they are coated evenly.
  6. Let the ribs sit in room temperature for 2 hours.
  7. Set the slow cooker to low for 7-8 hours until the ribs are tender and the meat easily falls off the bones.

Paleo Gluten Free Slow Cooker Asian Beef Back Ribs