Boneless Pork Ribs with Paleo Hoisin Sauce

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


  1. Preheat the oven to 350 degrees F.
  2. Bake the pork ribs uncovered in a baking dish or pan for 60 minutes.
  3. 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.
  4. 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.)
  5. Pour the hoisin sauce mixture over the ribs.
  6. Cover the dish completely, then back for another 30 minutes.
  7. 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!

Paleo Hoisin Sauce

Hoisin is a staple in a lot of Chinese cuisine, but is not exactly in line with the paleo diet, as it traditionally contains, legumes, soy, and gluten (and sometimes even MSG). We decided to take on this condiment and clean it up, and we’re very pleased with the results. You’ll even find a few recipes on our site that take advantage of it.

Not to mention this is super easy. Find a jar, add the ingredients, and shake it like a Polaroid picture. Done and done.

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O-M-G We’ve Moved to MD

Whoops! Even though we only started this blog two months ago, we now live in Maryland, making the name of this blog a little less appropriate… Oh well! I’ve always been a Virginia girl, so the name stays.

Anyways, the move has monopolized our time lately, but we promise to have more recipes soon!

Isn’t our new home adorbale? 🙂

Apple-Stuffed, Bacon-Wrapped Pork Loin Roast

We love meat. We love bacon. It’s just so salty and sweet and oh, so delicious (even when it isn’t perfectly crispy and even when it’s a smidgen burnt). You just can’t go wrong with bacon in my book. 🙂

Last week while Brent’s parents were in town visiting, we made a pork fried “rice” dish (using cauliflower), Health-Bent’s Orange Chicken, our Slow Cooker Chili, PaleOMG’s Honey Ginger Apple Pulled Pork, etc. One of the items that remained was a pound of pork loin roast (we had bought a 3 lb roast but only needed 2 lbs for the recipe). So, two nights ago, I set out to cook it before it went bad in our fridge.

Anyways, I was rummaging through the fridge and pantry for inspiration. I came across bacon and apples. Bingo! Ultimately, this recipe needs some tinkering. The overall flavor was good, but next time I’ll sauté the onions and use a few more spices. I’ll be sure to post the improved recipe once I’ve done it. 🙂


  • 1 1-lb pork loin roast
  • 2 small granny smith apples, cored and chopped
  • 1/2 white onion, chopped
  • 6-8 slices of bacon, uncooked
  • 4-6 cloves of garlic, crushed (just press down with the flat of a knife to crack them open)
  • salt to taste
  • pepper to taste
  • coconut oil, bacon fat, or whatever you prefer to grease the roasting pan/baking dish


  1. Preheat the oven to 350 degrees F.
  2. Season the roast with a sprinkling of salt and pepper.
  3. Cut a pocket into the center of the roast.
  4. Stuff the pocket with about half of the chopped apples, chopped onion, and crushed garlic cloves.
  5. Wrap the roast with the slices of bacon. (I wrapped four across the bottom and up the sides, and then four across the top and down the sides.)
  6. Grease the roasting pan or baking dish.
  7. Bake the roast for 30 minutes.
  8. Add the remaining apples, onion and garlic to the dish, distributing them as evenly as possible around the roast.
  9. Bake for another 30 minutes, or until the pork is cooked through.
  10. Slice, serve and enjoy!

Full disclosure: the 1 lb roast smelled a little funny and there were a few greenish spots on the fat. A lot of people I know would have just tossed the whole thing. I hate wasting food, so I salvaged it. How? Check out my post of safety tips on dealing with these kinds of things.

Safety tips (for proteins)

Be safe, but waste not! If you have protein that’s been sitting in your refrigerator a few too many days, use these quick tips* to make sure it’s safe to eat.  
  • To remove bad smells: Wash in a salt-water bath (or rub with salt and rinse) just before use.
  • To remove small amounts of slime or film: Wash in a salt-water bath (or rub with salt and rinse) just before use.

*Consider throwing out the item if a salt-water bath does not eliminate the smell or remove the slime.

  • Greenish tinted fat: Trim off beef or pork; as long as it’s just a few areas on the fat, the meat will be fine.
  • Black or green meat: If there are many spots or large portions that have turned colors, throw it away. In cases like these, trimming the bad parts and washing in salt water probably won’t be enough to protect you and your family from possible illness.

NOTE: If the meat tastes funy after using any one or more of these tips and after cooking, stop eating it and throw it out immediately. Don’t make yourself sick just to save a few pennies. It’s not worth it.

These are just a few tips brought to you by me, via my dad (a “butcher by trade”). What tips do you have for safely preparing and consuming meat? We’d love to hear from you!

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