Korean Pork Ribs (Whole30, Paleo)
Servings: 8 servings
Ingredients
- 4 lbs pork spare ribs
- Salt and pepper to taste
- 1/2 Asian pear or a regular pear, roughly chopped
- 1/4 cup tamari sauce or soy sauce, or coconut aminos for Whole30
- 1 tbsp rice vinegar
- 1 tsp fish sauce
- 2 garlic cloves
- 1 inch fresh ginger
- 2 green onions cut into 2 inch pieces
- Chopped green onions and sesame seeds, for garnish
Instructions
- Preheat oven to 300 degrees F, and grease a large baking sheet. Sprinkle both sides of the ribs with salt and pepper, then lay them in a single layer on the baking sheet. Bake for 2.5-3 hours until the ribs are juicy and tender.4 lbs pork spare ribs, Salt and pepper
- While the ribs are baking, prepare the sauce. Place the pear, tamari sauce, rice vinegar, fish sauce, garlic, ginger, and green onions in a food processor until thick and smooth. Set aside.1/2 Asian pear, 1/4 cup tamari sauce, 1 tbsp rice vinegar, 1 tsp fish sauce, 2 garlic cloves, 1 inch fresh ginger, 2 green onions
- Once the ribs are done, pour out the oil that's been cooked off. Cut the ribs into sections using kitchen shears or a knife.
- Slather on half of the sauce on top of the ribs, then broil for 3 minutes. Remove from oven, flip the ribs, and repeat with the rest of the sauce. Broil for 2-3 minutes until the sauce is thick and caramelized.
- Sprinkle with chopped green onions and sesame seeds before serving.Chopped green onions and sesame seeds, for garnish
Nutrition
Serving: 1serving - makes 8 | Calories: 505kcal | Carbohydrates: 13g | Protein: 34g | Fat: 85g | Saturated Fat: 18g | Cholesterol: 160mg | Sodium: 459mg | Potassium: 27mg | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2.5mg