Paleo Korean Pork Ribs

• Gluten free

• Meat

  • 4 lbs Pork spare ribs

• Produce

  • 2 Garlic cloves
  • 1 inch Ginger, fresh
  • 2 stalks Green onion
  • 1/2 Pear

• Condiments

  • 1/4 cup Coconut aminos or gluten free tamari sauce
  • 1 tsp Fish sauce

• Baking & Spices

  • 1 tsp Avocado oil
  • 1 Green onions and sesame seeds
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

Found on whatgreatgrandmaate.com

Ingredients

• 4 lbs pork spare ribs
• Salt and pepper, to taste
• 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

Directions

• 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 thats 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 ½ 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