Ginger Braised Ribs! YUM!
Food should always taste amazing. I mean, it’s what we do every day. It’s one of the joys in life (especially if you're Italian!) With a great recipe in hand, you can have a delicious meal for all to enjoy!
This dish is great as a stand-alone or with a side dish of sweet potatoes (see my blog for this one) and a hearty green salad!
I slow-cooked the ribs and they were ridiculously amazing! If you have the time to let them be in the oven for hours, I highly recommend it. Bon Appetit!
INGREDIENTS:
1 ¾ lbs. pastured baby back pork ribs ( I highly recommend Butcher Box for this meat-see Resources for link for free bacon for life!)
1 ½ cups water
¼ cup chopped leek (white part only), or white onions
5 small carrots, trimmed and left whole
3-inch piece ginger
1 sprig of fresh oregano or fresh herbs
3 tbsp. apple cider vinegar
3 tbsp. xylitol
Himalayan Sea salt to taste
Preheat the oven to 300°F.
Place the ribs with water, leeks, carrots, ginger, and oregano in the bottom of a 9 x 13-inch baking pan. Cover with foil and bake until the ribs and carrots are just tender, 1 hour 30 minutes to 1 hour 45 minutes. Leave the oven on.
Discard the oregano if you used a fresh sprig. Transfer the ribs to a dish and set aside. Transfer the carrots, ginger, leek, and braising liquid to a food processor or blender and puree until smooth.
Blend in the vinegar and xylitol. Season with salt to taste. Return the ribs and sauce to the baking pan. Pour the carrot sauce over the ribs and turn once to coat.
Cover with foil and bake, basting with sauce once halfway through cooking, until the ribs are tender when pierced with a knife and the sauce is thickened, 30 to 40 minutes. Slice the ribs and serve with the pan sauce.
Oh my goodness! Enjoy!
