Sweet N Spicy Short Ribs PRINT
|3||lbs short ribs, grass fed|
|2||tbsp coconut flour|
|2||tbsp macadamia or avocado oil|
|⅓||cup coconut aminos|
|2||cups unfiltered, unsweetened apple juice|
|2||apples, peeled and chopped|
|2||cups chicken/beef broth, homemade or organic, no additives|
|1||tbsp ginger, chopped|
|1||tbsp chili paste|
Preheat oven to 275º. Combine flour, salt and pepper in a large bowl. Add ribs and coat with flour mix.
Heat 1 tbsp oil in a dutch oven or oven safe pot with lid over medium heat. When hot, add ribs and brown for 4-5 minutes per side. Don’t let the heat get TOO hot, as coconut flour can burn easily.
As the ribs are browning, add the rest of the ingredients except broth in a food processor and blend until liquified. Pour the liquid from the processor into the pot, add the broth and bring to a boil. Cover the pot, remove from heat and put in the oven.
Let cook for 2 1/2-3 hours. Serve with whatever veggie you like!