Set aside 10 minutes in the morning to get these delicious ribs ready, and let the slow cooker do all the work. The sauce is delicious, and has no added sugar. Serves 6
3 kg short ribs (beef or pork)
to taste salt and pepper
1 medium pear, peeled, cored and chopped coarsley
1/2 cup gluten-free soy sauce
6 cloves garlic, peeled and chopped
3 spring onions, chopped
5 cm piece ginger, halved
2 tsp fish sauce
1 Tbsp coconut vinegar
1 cup chicken stock
small handful chopped coriander leaves
- Preheat the grill with the rack 15cm from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bine-side up, on a foil-lined baking tray. Grill the ribs for 5 minutes on each side.
- Stackt he ribs on their sides in a single layer in the slow cooker.
- Toss the pear, soy sauce, spring onions, ginger fish sauce, and vinegar in a blender and puree until smooth. Pour the sauce evenly over the ribs and add the stock. Cover, set on low, and cook for 9-11 hours.
- Transfer the ribs to a serving platter. Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs. Sprinkle with coriander and serve the remaining sauce on the side.