Makes 2 Servings
Macros: 459 Cal, Fat 25g, Carbs 9g, Fibre 0g, Protein 47g
1 tbsp Coconut Aminos
1 1/2 tsps Fish Sauce
2 1/4 tsps Maple Syrup
1/8 White Onion (chopped)
1 tbsp Ginger (peeled, chopped)
1 1/4 Garlic (cloves, minced)
1/2 stalk Green Onion (chopped, divided)
454 grams Pork Ribs
In a bowl, make your marinade by whisking together the coconut aminos, fish sauce, maple syrup, onion, ginger, garlic and green onion.
Place your ribs in the slow cooker and brush the marinade on all sides. Cook on low for 6 to 8 hours, or high for 4 hours.
When ready to eat, preheat the grill over medium heat.
Carefully remove the ribs from the slow cooker onto a plate. Place on the grill and cook for 10 minutes per side, or until slightly charred. Brush with any remaining marinade while cooking.
Transfer the ribs onto plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Black and/or white sesame seeds.
No Ribs: Use wings, chicken breast or drumsticks instead.
No Coconut Aminos: Use soy sauce or tamari instead.
No Fish Sauce: Omit completely or use additional coconut aminos instead.