Deliciously sticky pork ribs with Chinese 5-spice – definitely made to be eaten with your hands!
- 1 rack (450 g) of baby back pork ribs (approximately 1 lb)
- 1/2 medium onion (55 g), peeled and sliced
- 1 Tablespoon (5 g) of garlic paste
- 1 Tablespoon (5 g) of ginger paste
- 1 1/2 cups (360 ml) of chicken broth
- 2 Tablespoons (30 ml) of gluten-free tamari sauce or coconut aminos
- 1/2 teaspoon (1 g) of Chinese five spice seasoning
- 2 green onions (10 g), sliced to garnish
- Place the rack of pork ribs into a slow cooker. You may have to halve the rack to fit.
- Add the onions, garlic paste, ginger paste, and chicken broth. If the ribs aren’t completely covered, add a little more broth until covered.
- Cover and cook on low for 3 hours.
- Remove the ribs and cover with foil to stay warm. Set aside.
- Transfer the onions and stock from the slow cooker to a clean pan on the stove. Use a hand blender to blitz well (or use a food processor to blitz then transfer to pan on the stove), then add the tamari and Chinese 5-spice. Reduce the mixture over moderately high heat until thick and jammy.
- Taste the marinade and if you feel it would benefit with a bit of sweetness, stir in a pinch of erythritol.
- Brush this marinade over the warm ribs and garnish with sliced green onions.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 4 g
- Calories: 482
- Sugar: 1 g
- Fat: 38 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 25 g