AIP Crockpot Pork Ribs Recipe
Nothing says summer like fall-off-the-bone ribs. Join in the fun this year by making this AIP crockpot pork ribs recipe.
Reasons Why You Want to Make Your Next Ribs in the Crockpot
- Turning on the oven when it’s hot out is gross.
- If you use the oven, it will be on the entire three hours that they’re cooking.
- There’s no way to burn ribs in a slow cooker.
- It can be pretty tricky to achieve the low temps necessary on a grill.
- It’s hard to cook ribs evenly on the grill.
- Smoked ribs require a lot of babysitting.
- It saves you (or the chief grillmaster) from smelling like smoke.
- It’s easy. No, seriously, you can’t screw it up.
- You get great results every time.
- It tastes just as good, if not better, than the smoked stuff.
- You can do whatever you want while these ribs are cooking. Anything.
How I Made this AIP
If you’re not sold on my crockpot praise list, that’s fine. You can cook them however you’d like. What you should not do, however, is stray too far from the recipe.
There can be a lot of ingredients in pork ribs that don’t mesh with autoimmune protocol.
First up, barbeque sauce. Sweet sauces, in particular, can be detrimental to your diet. Expect to find high fructose corn syrup, sugar, brown sugar, molasses, paprika, tomato puree, and/or chili pepper.
Many recipes have a more DIY approach that doesn’t rely on store-bought barbeque sauce. Sounds good, but you’d still be hard-pressed to find one that does not include many of the ingredients in barbeque sauce.
Oh, and celery seed is another one that sneaks in there too.
I had my work cut out for me to make this AIP-compliant, as that’s a pretty long list of typical ingredients that I needed to work around.
Fortunately, I think I got it right, and I’m happy to be able to share it with you.
Instead of sugar, or sugar in its various sinister forms, I opted for honey to add sweetness. It also helps to achieve that perfect ooey-gooey stickiness.
To season, I used garlic powder and ginger powder, a delicious if unexpected combo. Spices can be difficult on AIP given that so many are off-limits, but if you’re creative you can have some wild successes.
I used coconut aminos instead of soy sauce, and onion for added flavor.
Together, these ingredients made me a believer that AIP ribs can stand up to tradition.
Eating on AIP
You’ve got to be diligent and observant if you want to eat right by autoimmune protocol. Make it much easier with this handy pantry list.
You’ll have a comprehensive and scannable info sheet of all the foods you should and should not eat on AIP.
These delicious pork ribs are fall-off-the-bone good.
- Place the rack of pork ribs into a crockpot. (You may have to halve the rack to fit snugly into your cooker.) Add the onions, garlic, ginger, and chicken broth. If the ribs aren’t completely covered, add a little more broth until they are.
- Cover and cook on low for 3 hours.
- Remove the ribs and set aside, covered with foil to stay warm.
- Transfer the onions and stock from the crockpot to a clean pan on the stove. Use a hand blender to blitz well, then add the honey and coconut aminos. Reduce the mixture over moderately high heat until thick and jammy.
- Brush this marinade over the warm ribs and garnish with sliced green onions.
All nutritional data are estimated and based on per serving amounts.
- Calories: 946
- Sugar: 8 g
- Fat: 75 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 50 g