To give the ribs a really spicy taste, the recipe calls for some gochujang – that’s a type of fermented hot pepper paste from Korea. One caveat though: you almost certainly won’t be able to find a brand of gochujang without soy. Some people will be fine with such a tiny amount of soy as a seasoning, but if you’re very sensitive or doing a strict Paleo challenge, it’s OK to find another brand of hot pepper paste to substitute.

Recipe from Paleo Leap

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Spicy Spare Ribs
Nutrition Info Print Recipe
  • Prep: 10 m
  • Cook: 1 h 30 m
  • Total: 1 h 40 m
  • Servings:
    4

Ingredients

  • 2 lb pork spare ribs
  • 2 tbsp gochujang or hot pepper paste
  • 2 cloves garlic minced
  • 1 tbsp honey raw
  • 1 medium onion sliced
  • 3 tbsp coconut aminos
  • 2 tbsp rice wine vinegar
  • 1 thumb ginger fresh, minced
  • salt
  • pepper

Instructions

  1. In a bowl, combine the gochujang, vinegar, garlic, honey, onion, coconut aminos, and ginger. Give everything a good stir and season to taste with salt and pepper.
  2. Rub the marinade all over the ribs and refrigerate overnight.
  3. Preheat your oven to 350 F.
  4. Remove the ribs from the marinade and set the marinade aside.
  5. Place the ribs in a roasting pan and cover with foil.
  6. Roast in the oven for 40 to 45 minutes.
  7. Remove the foil covering the ribs and baste with the remaining marinade.
  8. Cook the ribs for another 45 minutes, basting every 15 minutes.
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