Recipes / Dinner

Paleo Slow Cooker Spare Ribs

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Paleo Slow Cooker Spare Ribs

Christine
The Cook
8 Servings
12 Ingredients
15 Comments

Savory and saucy these Paleo Slow Cooker Spare Ribs are fall off the bone delicious! Cooked low and slow to tender perfection this is one quick and easy freezer meal you'll want to have on hand often.

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8 Servings
12 Ingredients
15 Comments

Ingredients

  • 1 teaspoon Sea Salt
  • ½ teaspoons Black Pepper
  • 4 pounds Beef Baby Back Ribs
  • 1 tablespoon Coconut Oil
  • 2 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup Beef Bone Broth/Stock
  • ⅔ cups Tomato Sauce
  • 3 tablespoons Coconut Aminos
  • 2 tablespoons Worcestershire Sauce, Paleo
  • 2 tablespoons Honey
  • 1 teaspoon Thyme, Dried

Containers

Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle salt and pepper over ribs.
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Make From Frozen Serving Day Directions

Slow Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Sprinkle salt and pepper over ribs.
  2. In large pan over medium-high heat, heat coconut oil and brown ribs on all sides. Remove from pan and set aside.
  3. Sauté onion in same pan until translucent. Add garlic and cook for 1 minute more.
  4. In bowl, whisk beef broth, tomato sauce, coconut aminos, Worcestershire sauce, and honey.
  5. Cover ribs with onion/garlic mixture and sauce until everything is evenly coated. Add fresh thyme sprigs.
  6. Pour all ingredients into slow cooker. Cook on low for 7-8 hours.

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, winter, fall, spring, summer, low-carb, egg-free, real-food, kosher, diet, gaps, slow-cooker, wwsmartpoints, shellfish-free

Categories

paleo, gluten-free, dairy-free, gluten-free-dairy-free, winter, fall, spring, summer, low-carb, egg-free, real-food, kosher, diet, gaps, slow-cooker, wwsmartpoints, shellfish-free

15 Comments

Join the discussion

  1. 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.

    1. 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.

    1. Hey, Beth! Thanks for catching that. I adapted the recipe from another menu and meant to replace it with beef broth. It’s updated on the recipe post and will be updated on the recipe card soon.

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

  6. Some of the ribs are completely submerged in the liquid, while the others are completely out of it. Is it still going to work?