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Ingredients

2 pounds
pork or  beef ribs
2 tablespoons sesame oil
1/2 teaspoon crushed chilies
1 teaspoon ground black pepper
1/2 cup coconut aminos (or soy
sauce)
3  cloves garlic, minced
3 green onions, minced
2 teaspoons
fresh ginger,  ground
2 teaspoons fish sauce (I HATE Fish sauce so I personally do not use it)
1 teaspoon rice
vinegar
1/4 cup cilantro,  chopped

Directions


Stove
Top or Grill Method


Fill a large pot
with  water and bring to a boil. Once boiling, add the ribs to the water. Reduce
the  heat and boil for 20 minutes or until the ribs are just cooked
  through.

Remove the ribs
from  the water and place onto a foil lined roast pan. Preheat the grill or
broiler in  the oven.

In a small bowl,
  combine the remaining ingredients. Pour the mixture over the ribs making
sure to  coat all sides evenly.

Grill or broil for
3  to 4 minutes, watching constantly so they do not burn. Flip the ribs, brush
with  sauce and broil for another 3 to 4 minutes.

Serve warm with
  additional sauce for dipping.
 


Slow Cooker  Method

In a
small  bowl, combine the marinade ingredients. Pour the mixture over the
ribs making  sure to coat all sides evenly.

 
Arrange the ribs
in  the slow cooker and pour the sauce over top. Cover and cook on low for 6 to
8  hours.
 
Remove the ribs
from  the slow cooker and place onto a foil lined roast pan. Preheat the broiler
in  the oven. Broil the ribs for 3 to 4 minutes, watching constantly so they do
not  burn. Flip the ribs, brush with sauce and broil for another 3 to 4
  minutes.
  

 





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