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Recipes/ Dinner
Plan This Recipe Print
The Cook
Christine, Once A Month Meals
8Servings
12Ingredients
15Comments
Savory and saucy these Paleo Slow Cooker Spare Ribs are fall off the bone delicious! Cooked low and slow to tender perfection this is one quick and easy freezer meal you'll want to have on hand often.
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8Servings
12Ingredients
15Comments
- Ingredients
- Containers
- Supplies
Ingredients
- 1 teaspoon Sea Salt
- ½ teaspoons Black Pepper
- 4 pounds Beef Baby Back Ribs
- 1 tablespoon Coconut Oil
- 2 cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- 1 cup Beef Bone Broth/Stock
- ⅔ cups Tomato Sauce
- 3 tablespoons Coconut Aminos
- 2 tablespoons Worcestershire Sauce, Paleo
- 2 tablespoons Honey
- 1 teaspoon Thyme, Dried
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Sprinkle salt and pepper over ribs.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw:In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Sprinkle salt and pepper over ribs.
- In large pan over medium-high heat, heat coconut oil and brown ribs on all sides. Remove from pan and set aside.
- Sauté onion in same pan until translucent. Add garlic and cook for 1 minute more.
- In bowl, whisk beef broth, tomato sauce, coconut aminos, Worcestershire sauce, and honey.
- Cover ribs with onion/garlic mixture and sauce until everything is evenly coated. Add fresh thyme sprigs.
- Pour all ingredients into slow cooker. Cook on low for 7-8 hours.
- Nutrition Facts
- Categories
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 8 ounces Amount Per Serving
- Calories
- 810
- Total Fat
- 66g
- Saturated Fat
- 30g
- Trans Fat
- 4g
- Cholesterol
- 170mg
- Sodium
- 818mg
- Total Carbohydrates
- 14g
- Fiber
- 1g
- Sugar
- 9g
- Protein
- 37g
- WW Freestyle
- 30
Categories
shellfish-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, winter, fall, spring, summer, low-carb, egg-free, real-food, kosher, diet, gaps, slow-cooker, wwsmartpoints
shellfish-free, paleo, gluten-free, dairy-free, gluten-free-dairy-free, winter, fall, spring, summer, low-carb, egg-free, real-food, kosher, diet, gaps, slow-cooker, wwsmartpoints
15 Comments
Join the discussion
I have always heard that browning meat, and then freezing without cooking all the way through was a safety hazard. Is that not true? I am hoping I am incorrect, because browning makes all the difference with flavor.
Reply
It really is about how you defrost the meat, or making sure that the meat is fresh when you freeze it. If you have thawed it properly it can be browned, frozen and reheated.
Reply
I didn’t think red wine was paleo approved?
Reply
Hey, Beth! Thanks for catching that. I adapted the recipe from another menu and meant to replace it with beef broth. It’s updated on the recipe post and will be updated on the recipe card soon.
Reply
I just wanted to point out that the directions still refer to the wine.
Reply
Good catch! I’ve updated it. Thanks!
I really don’t know anything about paleo, but this recipe looks great! What is the purpose of the coconut aminos?Thanks!
Reply
Kat coconut aminos are a replacement for soy sauce since soy isn’t allowed within Paleo limits.
Reply
Made this recipe today and entire family really enjoyed it. Thanks!
Reply
Do you chop the ribs individually before putting in crockpot? Or just chop to fit into crock pot size?
Reply
Just to fit, (but if you prefer to chop them individually, you certainly can do that!!)
Reply
Some of the ribs are completely submerged in the liquid, while the others are completely out of it. Is it still going to work?
Reply
Yes!
Reply
Thank you very much for sharing this recipe, my partner and I loved it.
Reply
Thank you for the feedback, Martine!
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