Soy & Ginger Crock-Pot Pork Ribs {Gluten-Free}


  • 1 full rack of baby back pork ribs
  • 1/2 cup [aflink u=""]Tamari[/aflink](sub in [aflink u=""]coconut aminos[/aflink] for Paleo)
  • 1/2 cup [aflink u=""]coconut sugar[/aflink]
  • 2 tbs [aflink u=""]sesame oil[/aflink]
  • 2 tbs gluten-free [aflink u=""]fish sauce[/aflink]
  • 1 tbs minced garlic
  • 2 tsp [aflink u=""]minced ginger[/aflink]
  • Juice from 1 large lemon
  • 1 inch piece of ginger root, peeled and sliced into two chunks
  • 1/4 cup scallions, diced + more for garnish
  • pinch of [aflink u=""]red pepper flakes[/aflink]
  • salt, pepper, granulated garlic
  • [aflink u=""]sesame seeds[/aflink], for garnish


  1. Set your broiler to high. Position your oven rack about 6 inches from the top of the oven. Line a baking sheet with aluminum foil and spray it with non stick spray (or simply use a little olive oil so that the ribs will not stick). Cut your rack of ribs into quarters and generously season them with salt, pepper and granulated garlic. Lay them down on the baking sheet and broil for 7 minutes a side, or until the ribs start to brown. Make sure to cook both sides.
  2. Once the ribs are browned, remove them from the oven and set them aside. Combine tamari, sesame oil, coconut sugar, fish sauce, garlic, minced ginger, red pepper flakes, lemon juice and scallions into a mixing bowl. Whisk together until the sugar dissolves.
  3. Cut your ribs so that you can fit them in one layer inside of your crock pot. Lay them on the bottom of the crock pot and pour the marinade over the ribs. Add the pieces of ginger root into the pot. Set your crock pot on low and cook for six hours..
  4. Once the ribs are done, remove them from the crock pot and garnish with more scallions and sesame seeds. Serve over rice, cauliflower rice, or veggies with a little bit of the cooked down marinade over the top for more flavor.
  5. If you don't finish them in one sitting, store them with all of the crock pot juices so that the ribs don't dry out. Enjoy!


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