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Paleo Slow Cooker Spare Ribs

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 1 teaspoon Sea Salt
  • 1/2 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
  • 2/3 cups Tomato Sauce
  • 3 tablespoons Coconut Aminos
  • 2 tablespoons Worcestershire Sauce, Paleo
  • 2 tablespoons Honey
  • 1 teaspoon Thyme, Dried

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 8 ounces
  • 810 Calories
  • 66g Total Fat
  • 30g Sat Fat
  • 4g Trans Fat
  • 170mg Cholesterol
  • 818mg Sodium
  • 14g Total Carb
  • 1g Fiber
  • 9g Total Sugars (Includes 4g Added Sugars)
  • 37g Protein
  • 30 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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.
  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 one 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. Divide ribs and marinade among indicated freezer bags. Label and lay flat to freeze.

Make From Frozen Serving Day Directions

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
  2. Empty all ingredients into slow cooker. Cook on low for 7-8 hours.

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