Paleo Korean Pork Ribs

Close-up of juicy, oven-baked Paleo Korean pork ribs on a metal baking sheet, coated in a caramelized, savory sauce and sprinkled with sesame seeds and chopped green onions.

Recipe By: Jean Choi

INGREDIENTS

  • 4 lbs Pederson’s St. Louis-style ribs
  • Salt and pepper, to taste (omit pepper for AIP)
  • 1/2 pear, roughly chopped
  • 1/4 cup coconut aminos or gluten-free tamari
  • 1 tbsp apple cider vinegar
  • 1 tsp fish sauce
  • 1 tsp avocado oil
  • 2 garlic cloves
  • 1-inch piece fresh ginger
  • 2 green onions (whole)
  • Chopped green onions and sesame seeds, for garnish

INSTRUCTIONS

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
  2. Season both sides of the ribs with salt and pepper. Arrange in a single layer on the prepared baking sheet.
  3. Bake for 2.5 to 3 hours, until the ribs are juicy and tender.
  4. While the ribs bake, prepare the sauce: Add pear, coconut aminos, apple cider vinegar, fish sauce, avocado oil, garlic, ginger, and green onions to a food processor. Blend until smooth and thick. Set aside.
  5. Once ribs are done, pour off any rendered fat and discard the parchment paper.
  6. Cut ribs into sections using kitchen shears or a sharp knife. Arrange them back onto the baking sheet.
  7. Brush half of the sauce generously over the ribs.
  8. Broil for 3 minutes until bubbly and caramelized.
  9. Flip the ribs, brush with remaining sauce, and broil for another 2-3 minutes.
  10. Garnish with chopped green onions and sesame seeds before serving.