Hello 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.
I 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.
- 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)
- Cut and separate the beef back ribs.
- Place the ribs in the slow cooker and generously season with salt and pepper on all sides.
- Place the rest of the ingredients in a food processor.
- Blend until you end up with a thick sauce.
- Pour the sauce on top of the ribs, making sure they are coated evenly.
- Let the ribs sit in room temperature for 2 hours.
- Set the slow cooker to low for 7-8 hours until the ribs are tender and the meat easily falls off the bones.