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Slow-Cooked BBQ Pork Ribs with Roasted Fennel & Mixed Cabbage
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 rack of pork ribs, cut in half to fit a slow-cooker
4 tablespoons tomato paste
2 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chipotle powder
Pinch of ground cloves
2 fennel bulbs, end cut off and sliced
2 tablespoons ghee or coconut oil
4 cups shredded mixed cabbage (or cruciferous veggies)
In a bowl, thoroughly mix tomato paste, sea salt, black pepper, garlic powder, cumin, chipotle powder, and ground cloves.
Spread tomato paste mixture over the two sections of ribs.
Place ribs in a slow cooker with 1 cup of water.
Cover the slow-cooker and cook on low heat for 6 hours.
30 minutes before the ribs are finished slow-cooking, preheat oven to 400 degrees Fahrenheit.
Arrange sliced fennel on a baking tray lined with parchment paper.
Season with additional sea salt, black pepper, and garlic powder and toss with ghee or coconut oil.
Bake in the oven for 25 minutes, flipping after 10 minutes.
While the fennel is roasting, add mixed cabbage to a skillet and turn heat to medium-low. Allow to wilt, tossing often, until it is warm and soft, about 3-5 minutes.
When everything is done cooking serve together with loved ones.
Net Carbs: 7