As we already mentioned in O-M-G we’ve moved to MD, last week and this weekend were full of the moving insanity. So, even though we cooked some Paleo-friendly meals, we fell off the beaten path quite a lot. Thank goodness we’re back to our normal, healthy, Paleo-centered eating this week. I feel so much better than I did last week, and it’s not just because I’m not sore from lifting boxes and furniture anymore.
So, here is one of those delicious Paleo meals from last week…. It’s a spin off Norah’s Asian Boneless Pork Ribs, which we stumbled across while combing the web for something inspiring to do with our boneless pork ribs. We were pleasantly surprised by how tasty this was, especially since we made the hoisin sauce from scratch!
- 2/3 cup homemade hoisin sauce
- 1/4 cup pineapple juice
- 2 tablespoons coconut aminos
- 2 tablespoons coconut vinegar
- 2 tablespoons sesame oil
- 1/2 teaspoon fresh ginger, minced
- 1 each garlic clove, minced
- approx. 3 lbs of boneless pork ribs
- Preheat the oven to 350 degrees F.
- Bake the pork ribs uncovered in a baking dish or pan for 60 minutes.
- Meanwhile, wisk the homemade hoisin sauce, pineapple juice, coconut aminos, coconut vinegar, sesame oil, ginger and garlic in a small bowl. Cover with saran wrap and set aside for later.
- Once the pork has baked for an hour, take it out and carefully drain the excess grease. (I asked Brent to help me with this–he kept the pork from sliding out with a big flipping spatula while I used oven mits to pick up and tip the pyrex pan until most of the grease drizzled out. Then, I carefully wiped the edges, sides and bottom of the pan to make sure grease wasn’t going to drip off and into our oven.)
- Pour the hoisin sauce mixture over the ribs.
- Cover the dish completely, then back for another 30 minutes.
- Serve and enjoy on it’s own or over a bed of califlower “rice”.
|As you can see, our ribs were a little crammed into the baking dish. But it still worked!|
|The super yummy finished product!|