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.
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!
Ingredients
- 4 lbs pork spare ribs I get mine from Pederson's Farms Fresh Pork Bundle
- Salt and pepper, to taste (omit pepper for AIP)
- 1/2 pear, roughly chopped
- 1/4 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
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.
- Sprinkle both sides of the ribs with salt and pepper. Lay them in a single layer on the parchment paper.
- Bake for 2.5-3 hours until the ribs are juicy and tender.
- 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.
- Once the ribs are done, pour out the oil that's been cooked off and discard the parchment paper.
- Separate the ribs into sections using kitchen shears or a knife. Lay them out on the baking sheet.
- Slather on 1/2 of the sauce on top of the ribs.
- Broil for 3 minutes.
- Remove from oven, flip the ribs, and slather on the rest of the sauce on the other side of the ribs.
- Broil for 2-3 minutes until the sauce is thick and caramelized.
- Sprinkle with chopped green onions and sesame seeds before serving
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Can you provide a breakdown of the carbs, fat, and protein and the recommended portion size?
I’m doing the 20g (net) carbs per day program (Keto).
Thanks in advance.
You can find the breakdown here, and this is based on 8 servings: http://www.myfitnesspal.com/recipe/view/243547907149437
Do you have an updated link? This one is not working
Sorry about that. I added the nutrition info below the recipe. Hope that helps!
Hi – is the baking time the same if the ribs are already separated?
Yes, the baking time should be the same.
Do you think this would work for 2.5 lbs of Baby Back Ribs? Obviously I’d probably cut the ingredients in half and adjust the cooking time, but that’s what I have on hand and it sounds sooo delicious!
Yes, that should work fine!
aaaaaaaaaaaaahh… drooool.lll…
I’m throwing these in the crock pot.
Will report back for rating . . . can’t imagine this won’t be the tastiest as-is recipe ! Thanks for being gf/dr/rsf/ and AIP ! You make it look so good
Hope it turns out well! 🙂
INCREDIBLE RECIPE! Oh my gosh.
We had to leave for the day so we ended up cooking these in the slow cooker low for 7 hours. And then we made the sauce and broiled. SO YUMMO!
I’m gonna have to try the slow cooker method. So glad you enjoyed it!
Would this recipe work with beef short ribs?
I think it will!
Made these on a whim today. A quick internet search for Paleo ribs brought up your recipe. Given I already follow you on social media, your recipe was a no-brainer to choose from the volume of rib recipes online. They just came out of the oven, and they are absolutely falling off the bone tender and fantastic. I had practically everything on hand to make them. I subbed an apple for the pear, and used dried ginger as I had no fresh on hand. I shared some with my neighbor a few minutes ago…after the first bite, all I heard was “ummm they are so good”. This is my new go-to rib recipe. Thank you for this amazing and easy recipe.
Just saw this. That’s wonderful and thank you so so much! So appreciate this review and I’m so happy you enjoyed it!
Delicious and so easy to make. Flavors are present but not overpowering. Will definitely be adding this to rotation.
Thank you so much, Monica. So glad you enjoyed it!