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Paleo Slow Cooker Spare Ribs

I can’t begin to describe how excited I am to be writing the OAMM Paleo menu for you! After almost a year of eating Paleo, I can’t imagine going back to my old ways. I’ve lost weight, gained strength, and feel better than ever. I’ve also learned that when you cut out processed food, real food tastes absolutely delicious.

This meal is no exception. Since I had a package of ribs left over from my beef CSA, I decided to use Heather’s Short Ribs as inspiration. I adjusted a few of the ingredients to make them Paleo compliant and threw them in the slow cooker. Quick, easy, and the meat just fell off the bone.

Let me tell you, these ribs were out of this world delicious. I hope you enjoy it just as much as my family did!

Paleo Slow Cooker Spare Ribs

Author/Source:

Christine @ onceamonthmeals.com (adapted from Heather @ onceamonthmeals.com)

Ingredients:

  • 4 pounds beef spare ribs, preferrably grass-fed and grass-finished
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 Tablespoon coconut oil or animal fat
  • 2 cups onions, chopped
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 2/3 cup tomato sauce
  • 3 Tablespoons coconut aminos
  • 2 Tablespoons Worcestershire sauce (gluten-free)
  • 2 Tablespoons honey, raw
  • 2 sprigs thyme

Directions:

Sprinkle salt and pepper over ribs. In large pan over medium-high heat, brown ribs on all sides. Remove from pan and set aside. Saute onion in same pan until translucent. Add garlic and cook for 1 minute more. In bowl, whisk beef broth, tomato sauce, coconut aminos, Worcestershire sauce, and honey.

Freezing Directions:

Prepare as directed above. Cover ribs with onion/garlic mixture and sauce until everything is evenly coated. Add fresh thyme sprigs. Store in gallon freezer bags. Label and freeze. To serve: Thaw. Empty all ingredients into slow cooker. Cook on low for 7-8 hours.

Servings: 8

**conversion chart image provided by Erik Spiekermann

12 Responses to “Paleo Slow Cooker Spare Ribs”

  1. Emilee says:

    I have always heard that browning meat, and then freezing without cooking all the way through was a safety hazard. Is that not true? I am hoping I am incorrect, because browning makes all the difference with flavor.

    • Tricia says:

      It really is about how you defrost the meat, or making sure that the meat is fresh when you freeze it. If you have thawed it properly it can be browned, frozen and reheated.

  2. Beth Lannon says:

    I didn’t think red wine was paleo approved?

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  5. Kat says:

    I really don’t know anything about paleo, but this recipe looks great! What is the purpose of the coconut aminos?

    Thanks!

  6. Bernard says:

    Made this recipe today and entire family really enjoyed it. Thanks!

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