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Asian Pork Ribs

  • 1 rack (approx. 1 lb or 450 g) of baby back pork ribs
  • 1/2 medium onion (2 oz or 55 g), peeled and thinly sliced
  • 2 cloves of garlic (6 g), peeled
  • 1 Tablespoon (5 g) fresh ginger, peeled and minced
  • 1 1/2 cups (360 ml) chicken broth or vegetable broth
  • 3 Tablespoons (45 ml) gluten-free tamari sauce or coconut aminos
  • 1 teaspoon (2 g) Chinese five-spice seasoning
  • 2 green onions (10 g), sliced, for garnish (optional)
    • 1Place the rack of pork ribs into a slow cooker. You may have to cut the rack into smaller pieces to fit in the slow cooker.
    • 2In a blender or food processor, blend the onion, garlic, fresh ginger, chicken or vegetable broth, tamari sauce or coconut aminos, and Chinese five-spice to make a sauce. Pour the sauce over the ribs in the slow cooker.
    • 3Place the lid on the slow cooker and cook on high heat for 4 hours or low for 8 hours.
    • 4Remove the ribs from the slow cooker. If desired, pour the sauce into a small saucepan and simmer over medium heat until thickened to your liking.
    • 5Serve the ribs with the sauce and garnish with the optional sliced green onions.
    • Beef ribs can be used instead of pork ribs. Boneless or country-style ribs can be used but reduce the cooking time to about 5 to 6 hours on low heat.
    • You can use 1 teaspoon of granulated garlic or 3/4 teaspoon of garlic powder instead of garlic cloves.
    • You can use 2 teaspoons of onion powder instead of the onion.
    • You can use 1/4 teaspoon of ginger powder instead of fresh ginger.
    • You can omit the Chinese five-spice seasoning completely if you don’t have any in your pantry.
      (Estimated and based on per-serving amounts.)
        Calories: 242     Fat: 19 g     Total Carbs: 3 g     Fiber: 0 g     Sugar: 1 g     Net Carbs: 3 g     Protein: 12 g