Community Cookbook
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Ingredients:
1 rack baby-back ribs (~3-3.5 lbs)
1/2 Tbsp olive oil
1 red onion, diced
5 cloves garlic, diced
1 Tbsp ginger, diced
1 Tbsp molasses
1 Tbsp maple syrup
2 Tbsp lime juice
5.5 oz pomegranate seeds
1/4 tsp sea salt
1/2 cup water
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Instructions:
Preheat oven to 400F.
Season ribs on both sides with salt and pepper. Place on a baking sheet and bake for 20 minutes, then cut apart and transfer to crockpot (bones still attached).
Heat olive oil in pan over medium heat. Add onion and saute until soft. Add garlic and ginger, saute 2 minutes.
Meanwhile, mix molasses, maple syrup, lime juice, pomegranate seeds, and sea salt in a small bowl. Add to sauce pan with the water, and gently simmer, scraping to deglaze the pan (3-4 minutes).
Pour over ribs in crockpot and cook on high for 3 hours.
- Serves: 3
- Cuisine: American (general)
- Cooking method: Slow cook/crockpot
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no dried / ground spices, no alcohol, no grains
- Just right for...: Great for kids, Comfort food, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 45-60 minutes
- Total time (inc active/prep): 3-4 hours
- Specialty Diets: Paleo
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