I used to be very intimidated by cooking anything but chicken. The fat on pork freaked me out, I'd trim every last bit off to make it the leanest I could, because ya know, fat is bad (scoff.) These days, since going paleo, cooking meat is my favorite. I love coming up with different sauces, and flavor combinations with just a few simple staples.
Our Teeny Tiny Spices make preparing meat even easier. They are hand ground, organic, and represent a variety of flavors from around the world. For a simple curry, all you need is a protein, sautéed in some ghee, or coconut oil, a tablespoon or two of our British Curry blend, some coconut milk and you're done! For the perfect grilled steak? Perfection Spice, the blend that started their company. And chili? Look no further than Chocolate Chili blend. These spices come in a tin, that blocks out light, and air, so that spices last longer, and stay fresher than traditionally packaged spice blends.
For these braised pork ribs, I chose Jamaican Jerk. Jerk is used to describe both the traditional seasoning as well as the open-fire cooking technique of this favorite Caribbean flavor. In addition to being used to add heat and richness to any dish Jamaican Jerk can be used as a dry rub or combined with a bit of oil or citrus juice to create a wet marinade for an exotic grilling experience.
Jerk contains a plethora of chills, ginger, onion, garlic, and then some nutmeg, clove, and Vermont Maple Syrup for a hint of sweetness. I played up the sweetness in these with some additional maple syrup, which helps to further thicken the sauce at the end.
For this recipe, you will need:
2 lbs boneless pork ribs
2 cups diced tomato
1/4 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup water
2-3 Tbsp Teeny Tiny Spice Jamaican Jerk
1/2 Tbsp Real Salt
1 Tbsp Pure Indian Foods Ghee
Pre-heat oven to 300 degrees, we're going to cook these low and slow, for tender, melt in your mouth texture. In a food processor, blend diced tomato, maple syrup, apple cider vinegar, water, and 2 Tbsp Jerk.
Add 1 tbsp ghee to a dutch oven, or oven safe pot with lid. While heating, coat your ribs in some Jerk and Real Salt.
When ghee is hot, drop in each rib, carefully, and flip every minute or so until all sides have a bit of a sear.
Now carefully pour in the sauce you've prepared, and stir to cover, making sure no meat is sticking to the bottom of the pan.
Cover and cook for 1 hour at 300 degrees with the lid on. Next flip pork in pan, spooning some sauce on top. Leave lid off for the next hour and a half, until pork is tender. Remove and cover.
Turn oven up to 400 degrees. Slice a cut along a plantain, peeling the thick skin. Use a mandolin slicer or just slice into even thickness sliced and coat with 2-3 tsp coconut oil. Sprinkle with Real Salt and bake for 7-8 minutes on each side until crispy.
Serve pork and plantains atop cauliflower rice for a perfect paleo meal.
*You will have some thick sauce leftover- this is great to keep in the fridge. Throw a pork loin or some chicken in a crock pot with broth and cook low and slow until cooked through and easily shredded with a fork. Use sauce to coat.
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