I don’t know if you’ve noticed but there are a lot of Paleo-style cookbooks being released and many are eye-catching labors of love and dedication. I’ve also noticed some questioning going on. I knew it would happen sooner or later. Paleo, caveman diet, really? I personally have become immune to any kind of diet judgement since my son became ill. A mom will do anything for her child. Period. No dairy. Ok. No grain. Ok. No sugar. Ok. Just make him healthy again.
The funny thing is that Paleo overlaps other diets and lifestyles. And if you look at my recipe posts you’ll notice that I tag recipes according to their lifestyle and many fit into several tags or categories. It’s all food.
I can’t get too religious about food terminology. I can about the source and contents of food. I favor organic, sustainable, and so on. I’m way too busy staying healthy to worry about how the latest marketing terms and food craves fit into my lifestyle. And my way of staying healthy is to eat mostly vegetables, fruit, nuts, seeds, occasionally some fish, meat, and dairy, and some other stuff. What should I call it? I’m not going to sweat it. And you shouldn’t either because there are some great recipes coming out of Paleo websites, apps, blogs, and books.
Speaking of which, I love bacon. I don’t eat it too often but occasionally it will go on a salad or in a soup or stew. The rest of my family LOVES pork. Which means they are going to love that I got my hands on this new book from Stacy Toth and Matt McCarry.
I wasn’t really sure where to start. I’ve made my own bacon before and I’m not sure I want to do that again when there are so many high-quality sources for bacon now. The barbecue and rib recipes look great, and if you own a smoker or are thinking about it you’ll love the simple smoke recipes to get your started.
I opted for the Asian Short Ribs because I’ve been wanting to try coconut aminos for a while and also because it’s a recipe I can share with you. I also offer substitutes for some ingredients if you’re not doing any tamari or coconut aminos or molasses (SCD).
The giveaway is over, but try the Asian Short Ribs!
We have a winner (thanks to random.org): Jacque Bryant
And another great thing—they gave me an extra copy to give away to one lucky winner! Just leave a comment below and you’ll be entered to win. The giveaway contest ends on June 22nd, 2013. Good luck!
Asian Short Ribs
- 3/4 cup pork stock (or other stock or water)
- 1/4 cup coconut aminos or gluten-free tamari/soy sauce (or 1/2 teaspoon salt for SCD)
- 2 teaspoons freshly grated ginger (or ground)
- 2 teaspoons sesame oil (I use toasted sesame oil)
- 2 teaspoons fish sauce
- 3 cloves garlic, peeled and minced
- 1/4 cup apple cider vinegar
- 1 dried chili (red or chili de arbol, deseeded and diced)
- 1/4 cup of honey
- 1/4 teaspoon of white pepper (or other)
- 3 pounds pork short ribs (rib tips)
- 1/2 cup coconut aminos or gluten-free tamari (or 1/2 teaspoon salt for SCD)
- 1/2 cup blackstrap molasses (or sub with dark honey)
- 1/3 cup tahini
- 1 teaspoon fish sauce
- In a saucepan, whisk the stock, coconut aminos, ginger, sesame oil, fish sauce, garlic, apple cider vinegar, chili, honey, and white pepper.
- Place the saucepan over a medium heat for a few minutes. Cool for 10 minutes.
- Place the short ribs in a large airtight container and pour the cooled marinade over them until they are covered. Refrigerate for 8 hours or overnight.
- Warm your grill to a medium heat.
- Prepare the sauce by whisking together all the sauce ingredients. It’s ok if the sauce is chunky because it will cook together once it’s on the ribs.
- Remove the ribs from the marinade and let the marinade drip off.
- Coat the ribs with the sauce (all sides) and place on the grill for about 8 minutes on each side. Brush ribs with sauce after turning sides.
- Remove from grill, cover and let sit 10 minutes to continue cooking.
- Serve ribs with remaining sauce.