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