Ingredients

The following ingredients have 4 Servings
  • 1 large dried ancho chili soaked in boiling water for 10 minutes ((or 1 1/2 tbsp chipotle paste))
  • 14 oz can tomatoes
  • 2 tbsp balsamic vinegar
  • 2 tbsp honey ((or 2 medjool dates))
  • 2 tsp cumin
  • 2 cloves garlic
  • 1 tbsp coconut aminos ((or tamari/soy sauce))
  • 2 racks pork ribs
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instruction

  • Remove the membrane from the ribs: Put the ribs on a cutting board with the meaty side down, bone side facing up and run a knife under the opaque layer of tissue to separate it from the meat and bones. Once you have begun to loosen the membrane, you should be able to use your fingers to peel it all up as one piece. Make sure to take time to do this step; it’s the key to getting the tenderest fall-off-the-bone ribs
  • In a high speed blender or food processor combine the soaked chili, tomatoes, vinegar, dates, cumin, garlic and coconut aminos and blend until smooth. Transfer the mixture to a sauce pan and simmer on low heat for 10 minutes. 
  • Season the pork ribs with salt and pepper. Place the ribs in a slow cooker along with 2/3 of the sauce and 1/4 cup water ensuring that the ribs are fully coated in the sauce. Cover and cook on high for 4 hours or low for 8 hours. 
  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the ribs out on a baking tray and brush with the remaining BBQ. Bake in the oven for 15 minutes until the sauce begins to caramelize. 
  • Cut the ribs into pieces and serve sprinkled with fresh parsley.