I can’t believe it’s been a year since I wrote a post!
How is everyone? I’m great. Traveling for work, busy with my new passion, my Skoolie and on Day 16 of a Whole30 round. I haven’t done a complete Whole30 in a few years and even though I’ve remained gluten-free for nearly 8 years, I’m still having some aches and pains that I wanted to see what might be triggering them.
On Whole30 you cook A LOT. And that’s cool, since I love cooking! Last night I made ribs with my favorite homemade rub. And thought I’d share it with you. These can be made in your quick cooker (instant pot) fast or slow. I’ll include both here. Yesterday they were slow cooked because I love how it permeates the air in the bus 😋
1 pound of ribs (I used boneless country-style)
2 large onions sliced in chunks
2 heaping TBS of Ancho Chili Pepper (I used Penzeys Chili 9000 blend)
1 TBS ground espresso coffee
1 TBS smoked paprika
1 TBS roasted garlic
1/4 cup coconut oil
3/4 cup stock (doesn’t matter what kind, use water if you don’t have stock)
Turn your quick cooker on brown/sautée and put in the coconut oil.
Throw your ribs in a gallon-sized zip-loc bag. Dump in the spices. Shake until completely coated.
Brown ribs on each side for 3 minutes (if using traditional slow cooker do this in a pan).
Throw the onions on top of the ribs.
Place lid on.
If slow cooking cook for 4 hours.
If quick cooking 45 minutes!
I had a side of sweet potato with ghee.