Our recipe this week has been brought to you with the help of our dear friend and member, Valerie of Coco's Paleo Kitchen. She is a wealth of knowledge and an ambassador of clean, healthy and active living and we are happy to be able to share her passion with you.
This recipe is insprired by Coco's Crock-Pot Short Ribs recipe and has been slightly modified to work with some of our meats that are on special above.
Please show your support for her generosity and good work by following her on Instagram @cocos_paleo_kitchen.
Saucy Slowcooker Supper
Feeds: 3-4 Prep: 20 mins
Cook: 6-8 hours Difficulty: Easy
T = Tablespoon; t = Teaspoon
2.5-3 lbs Diamond Mountain Ranch Mangalista Spare Ribs or Beef Kabob Meat
2-3 slices Mangalista Bacon; minced.
1/2 cup water
2 T Balsamic Vinegar
2 T Apple Cider Vinegar (ACV)
2 T coconut sugar (sub: cane sugar, turbinado sugar, agave syrup or honey)
1 T chili garlic sauce (like Sriracha or similar)
1/4 t garlic powder
1/4 t ground ginger
High Temp Cooking Fat if needed (safflower, grapeseed and avocado oils work great)
1-2 T Toasted Sesame Seeds
1/4 cup green onions, scallions or garlic chives. thinly sliced.
3-4 cups rice or cauliflower rice; cooked.
- If using spare ribs, remove silverskin and separate into single ribs by cutting down the bone. Beef Kabob Meat is already cut to size just for you. Allow meat to come to room temperature.*
- Set medium sized pan to low heat. Add the minced Mangalista bacon with a splash of water and cook over low heat, stirring occasionally until fat has rendered out and has turned golden brown. Remove solids to paper towel and reserve. Grease the inside of your slow cooker with 1 t of this freshly rendered fat.
- Combine water, both vinegars, sugar, chili garlic sauce, garlic powder, ground ginger, pinch of salt and pepper in a medium bowl and set aside. This can be done while the bacon is rendering.
- Salt your protein and turn to med-high heat. Add additional oil if needed to maintain a thin, but solid sheet of oil on the pan. Sear meat on all sides.* 1-2 mins on each side. You want a nice, uniform brown color. Remove meat to slow cooker vessel.
- Turn heat back down to low and add the reserved rendered bacon. Add sauce mixture and scrape the pan until all the fond bits are lifted from the pan and incorporated into the sauce. Do not let sauce boil.
- Pour sauce over meat in the slow cooker and set to low.
- Cook for 6-8 hours on low; checking for tenderness after 4-5 hours.
- Serve over a bed of rice of your choice and top with toasted sesame seeds and thinly sliced green onions, garlic chives (my new obsession) or scallions.
- Bask in the love and admiration of your supper guests.
Tricks, Tips and Asterisks
- Always allow meat to come to room temperature before cooking. It will help ensure even cooking.
- Cast Iron is king for searing. If you do not have one, you can use any large, heavy bottomed steel or aluminum saute pan until you go buy a cast iron. Do not use a non-stick skillet.
- You can save some time by not searing your meat and putting everything straight into the slow cooker but the searing process helps to develop a deeper, more complex flavor.
- Deglazing your pan and scraping off the fond, or burned bits, not only adds flavor, but gets you a jump start on cleaning.
- You can substitute any high temp cooking fat for the rendered Mangalista bacon.
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