Recipe Review: Asian marinated beef spare ribs

I was lucky that when I was diagnosed with celiac disease I had already been on a rather severe elimination diet for about a year. This elimination diet excluded: grains, refined sugars, dairy and soy. For me, the easiest way to survive these restrictions (and ‘easy’ is not a good word here) was to learn the paleo diet.

It’s an odd dietary turn for me as a former vegan. I undeniably feel much better eating what is predominantly a paleo diet. However, I believe this is an individual thing.

Going paleo has not been the easiest thing ever. It’s been particularly hard for my husband who loves all things pasta, cake and sugar. So I was really glad to find some recipes he absolutely loves.

We registered for a slow cooker for out wedding – how traditional of us. Best kitchen appliance ever! If you don’t have one – go get one. It makes cooking super easy and amazingly tasty.

I haven’t cooked a lot of meat in my life, so when I tried this recipe for the first time and the bones literally fell out of the meat as I was taking it out of the slow cooker I was really worried. I don’t think I’ve ever had anything quite so tender in my life.

Except for grating the ginger this recipe is super easy to make. I use wheat-free tamari instead of coconut aminos. It goes great with roasted kale which I do with beats and garlic.


  • 4-6lbs Grass Fed Beef Short Ribs
  • 1 lime, juiced
  • 3 tablespoons Coconut Aminos
  • 2 tablespoons white wine vinegar
  • 1 tablespoon raw honey
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon siracha (or other hot sauce)
  • 2 teaspoons sesame seeds
  • salt and pepper, to taste