Tag Archives: chili

Chili Lime Pork Spare Ribs

chili lime pork spare ribs

Hola from Mexico!

C and I decided to take a 5 day trip to Puerto Vallarta to get our sun and beach on. It’s freakin’ beautiful here and we are having an amazing time just basically doing nothing at an all-inclusive resort. It’s so relaxing and the food is pretty awesome as well. I’ll do a photo diary post as soon as I get back.

And of course, since I was a bit too excited about the trip before coming here, I celebrated by cooking up some Mexican flavors. I think this one’s my new favorite!

chili lime pork spare ribs

chili lime pork spare ribs

I’ve only made spare ribs covered in some kind of sauce before this, but I decided to try a dry rub for the first time and whoaaaa, I’ve been missing out. Since the spare ribs are quite fatty already, it didn’t need a wet sauce to make it juicy and tasty. And the chili and lime flavors are just amazing together.

chili lime pork spare ribs

It was fun to switch up the rub and cook these in the oven. I usually use a slow cooker, but I’ve realized that using a slow cooker makes the meat fall off the bone too easily. Some people really like that kind of uber tenderness and I do as well sometimes, but I loved how these were perfectly cooked to me. Just the right amount of tender and juicy while still holding on to the bone and having that perfect level of chew. Did things just get weird with the way I described that? I’m pretty obsessed with these ribs. It’s probably a sign that I gotta end this post. Off I go to get my margarita on!

chili lime pork spare ribs 

chili lime pork spare ribs

chili lime pork spare ribs
Chili Lime Pork Spare Ribs
 
Prep time
Cook time
Total time
 
Ingredients
  • 2lb pork spare ribs
  • 1 tbsp avocado oil
  • 1 tbsp chili powder
  • 1 tsp paprika
  • ½ tsp garlic powder (omit for low FODMAP)
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne
  • Zest of 2 limes
Instructions
  1. Preheat oven to 300 degrees F.
  2. Rub avocado oil all over the spare ribs.
  3. Mix the rest of the ingredients in a small bowl.
  4. Sprinkle and press in the mixed rub all over the spare ribs so they are evenly coated.
  5. Place a roasting rack over a baking pan.
  6. Lay the spare ribs on the roasting rack and bake for 2.5-3 hours until they are juicy in the inside, and crispy on the outside.
  7. Cut spare ribs into sections before serving.

Deliciously addicting Chili Lime Pork Spare Ribs - Paleo Gluten Free Whole30

Carrot & Radish Kimchi (Kkadugi)

Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
My favorite fermented food hands-down is kimchi. I grew up eating it, and it goes well with almost everything. Not only that, there are so many amazing health benefits in eating fermented foods like kimchi. They promote digestion because of the healthy bacteria like lactobacilli and probiotics, aid in weight loss, boost immunity, and some studies show that they prevent cancer.

While cabbage kimchi is a more popular and well-known version in America, the traditional process of making it is time consuming with a long wait time for the fermentation. I got no patience for that. With radish kimchi, called kkakdugi in Korean,  you need less ingredients, and it can be fermented in a day or 2 so you can enjoy it soon after you make it.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
Carrot & Radish Kimchi (Kkadugi)I add carrots because I love pickled carrots, but you can use only radishes if you want to go for the more traditional route. I like to switch it up from time to time. This recipe has a small amount of sugar added, but this gets eaten away as the kkadugi gets fermented. You won’t taste the sugar at all at the end.
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)
With its perfect crunch and spiciness, you’ll find it seriously addicting. I eat it almost every day with my meals and I feel like I’m less bloated afterwards. Make fermented, raw foods an everyday part of your diet for optimal health!
Carrot & Radish Kimchi (Kkadugi)Carrot & Radish Kimchi (Kkadugi)

CARROT & RADISH KIMCHI (KKAGDUGI)
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 lbs Korean or daikon radishes
  • 1 lb carrots
  • 1 tbsp & 1 tsp sea salt
  • 5 cloves garlic, minced
  • 1 inch ginger, finely grated
  • ⅓ cup preservative & MSG-free fish sauce (can sub for coconut aminos or tamari sauce)
  • ½ cup Korean coarse red pepper flakes (Add more or less depending on your spice level)
  • 4 stalks green onions, chopped
Instructions
  1. Rinse the radishes and carrots and cut off any small hairs on the skin. (You can also peel the skin, I leave it on.)
  2. Cut the radishes and carrots into bite sized cubes and put them in a large bowl.
  3. Coat the mixture with sea salt evenly.
  4. Let it rest for 30 minutes so they have time to sweat.
  5. Drain out most of the juice but leave about 2 tbsp to ¼ cup in the mixture.
  6. Add minced garlic, grated ginger, fish sauce, red pepper flakes, and chopped onions.
  7. Mix everything well so the seasonings are evenly coated.
  8. Transfer to a glass jar with an airtight lid, pressing down the mixture gently as you pour it in.
  9. Close the lid and let it sit outside the fridge at room temperature out of sunlight for 24-48 hours while it ferments.
  10. It's ready when you open the lid and you see small bubbles escaping off the top and the kkadugi has a strong, sour smell.
  11. Store in the fridge and eat it with EVERYTHING.

Paleo Gluten Free Whole30 Carrot & Radish Kimchi (Kkadugi)