AIP Paleo Pork Ribs And AIP Spice Rub

I got a great deal on some pork ribs the other week, and they had been sat in the freezer waiting for me to come up with a recipe to use them.

I modified my Tasty Intercostals recipe, as the rub used on these ribs contained a lot of non-AIP spices.

Because of this, I created my own version of an AIP spice rub which I rubbed on the ribs before cooking them in the slow cooker on a bed of onions and apples.

The ribs were then finished under the broiler to crisp them up slightly and brown them, and I blitzed the liquid, apples and onions in the base of the slow cooker to use as a BBQ sauce.

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These were some really tender, delicious ribs, and the sauce was, in my opinion, the best part.  It was fruity, but also had a meaty, rich taste from the juices that had dripped out of the ribs as they were cooking.

If you prefer though, you could always use some of my Saskatoon Berry and Peach BBQ Sauce…  I bet that would taste wonderful too.

AIP Paleo Pork Ribs with BBQ Sauce

serves 4

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  • 2 racks baby-back pork ribs – preferably from pastured pork
  • 1 recipe AIP Spice Rub (below)
  • 1 large onion – peeled and sliced
  • 1 apple – peeled, cored and chopped
  • freshly squeezed juice 1 orange
  • 1 tsp fresh thyme – chopped

Cut each of the racks of ribs into half.

Liberally rub the spice mixture all over the ribs, ensuring that each surface is well coated.

Place the sliced onion and apple in the base of the slow-cooker, scatter with thyme and pour over the orange juice.

Sit the ribs on top.

Cover and cook on low for 8 hours.

Once the cooking time is up, preheat the broiler to high and place the ribs on a baking sheet.  Cook under the broiler until the ribs have crisped up and are nicely browned on both sides.

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Slice the ribs between the bones.

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Using a stick blender, puree the contents of the slow cooker pot, and use this as a BBQ sauce to serve with the ribs.

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AIP Spice Rub

  • ½ tbsp Himalayan Salt
  • 2 tbsp granulated garlic
  • 1 tbsp dried oregano
  • 1 tbsp dried minced onion
  • 2 tsp dried thyme
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp turmeric

Mix all the ingredients together well using a spice grinder or food processor.  Use to liberally coat the ribs.  Store any unused rub in a glass airtight container.

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I served the ribs with the BBQ sauce, roasted butternut squash and an AIP version of a waldorf salad.

Shared at: Mostly Homemade Mondays, Mouthwatering Monday, Hearth and Soul Hop, Simply Natural Saturday, The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe RoundtableFull Plate Thursday, Gluten Free Fridays, Real Food Fridays, Lets Get Real Fridays

Maple Dijon Chicken (Slow-Cooker)

I use my slow cooker a lot, especially on the days that I am working, as the last thing I want after a long day is to have to start cooking dinner.

This chicken dish may not look very pretty, but it was absolutely delicious!  The chicken is falling-apart tender after it’s long -slow cooking.

The maple syrup and Dijon mustard combine with the chicken juices to make a wonderful sauce that just begs to be poured over cauliflower “rice“.

The Dijon mustard in this recipe means that it is an AIP stage 2 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Maple Dijon Chicken

serves 4-6

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  • 1 whole chicken (aprox 4lb) cut into portions – Preferably organic/free-range/pastured
  • ½ cup Dijon mustard (we like a grainy one)
  • ¼ cup maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • sea salt and freshly ground black pepper

Place the chicken in the slow-cooker.  It is OK if you have to stack the pieces on top of each other.  Just get it all in there.

Mix the mustard, maple syrup, apple cider vinegar, rosemary and thyme together.  Pour this over the top of the chicken, trying to get it evenly distributed.

Season well with salt and pepper.

Cover the slow-cooker and cook on low for 8 hours.

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Serve with cauliflower-spinach “rice”.

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Nomato “Chilli” in the Slow Cooker

I have had the family bugging me about the lack of chilli that we have been eating since I have been eating AIP – that would be because I can’t eat nightshades, and tomatoes and chilli, 2 important components of most chilli recipes are not AIP friendly…

I have seen some AIP Chilli recipes in the past, but none of them were cooked in the slow-cooker…  and I wanted a slow-cooker recipe so that it would cook while I was at work.

I decided I would play around with my usual slow-cooker chilli recipe and see what I could come up with…

This recipe is AIP-friendly, nightshade, gluten and dairy free, and contains no beans.

Because this recipe contains no chilli, it is not spicy, so if you are not AIP and can tolerate chilli well, feel free to add chilli to this.  Or you could just do what Hubby and the kids did and add some hot-sauce to spice it up.

Nomato “Chilli”

serves 6 with leftovers

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  • 2 medium onions – chopped
  • 4 cloves of garlic – crushed
  • 2lb ground beef – preferably grass-fed.
  • 3 cups bone broth
  • 3 large carrots – peeled and diced
  • ½ medium rutabaga – peeled and diced
  • 2 medium beets – peeled and grated
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • Sea salt to taste
  • 2 tbsp tapioca flour to thicken (optional)
  • Homemade guacamole to serve

All I did with this recipe was pile all of the ingredients except for the tapioca flour into the slow cooker and give it a good mix.

Cook on low for 8 hours.

Taste and adjust seasonings as necessary.  If necessary, thicken with some tapioca flour mixed with a little water.  I found this was needed.

Serve topped with a spoonful of guacamole.

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I also served this with cauliflower rice.

Shared at the Paleo AIP Recipe Roundtable #26

Slow-Cooker Lamb Shoulder

Lamb is one of my favourite meats (I suspect it has something to do with growing up on a sheep farm).

Anyhow, I had a frozen New Zealand lamb shoulder in the freezer, and I was keen to use it as I wanted a change from all the leftover turkey we have been eating (we cooked a turkey on Yule (21st December) and another one on New Years Day, so we have a freezer full of leftover cooked turkey…).  Let me tell you, I am getting SICK of eating turkey!

Lamb shoulder can sometimes be a little tough, especially if roasted in the oven, so I decided that cooking it low and slow in the slow cooker would be the perfect solution.  Let me tell you it was DELICIOUS!  Melt in the mouth tender, not at all tough or dry, and so flavourful that my mouth is watering just remembering it.

This recipe is Autoimmune Protocol (AIP) friendly.

Slow-Cooker Lamb Shoulder

serves 6 with some leftovers

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  • 2.12kg (4.6lb) lamb shoulder joint (bone in)
  • 2 onions – thinly sliced
  • 1 head of garlic (separated into cloves and peeled)
  • 1 large sprig of rosemary
  • 2-3 sprigs of thyme
  • ½ cup parsley – chopped
  • 1 cup bone broth (I used turkey bone broth)
  • sea salt to taste

Place half the onions in the base of the slow cooker and sit the lamb on top.  Season well with salt.  Now scatter the remaining onion and all the rest of the ingredients over the top, pouring the broth around the edges.  It does not matter if some of the herbs or garlic slide down the gap between the lamb and the pot.

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Put on the lid and turn the slow cooker to low.  Cook for 6-8 hours.

Remove the meat from the pot, scraping the herbs and onion off into the liquid (there will be more liquid than the cup of broth that you originally put in).  While the lamb rests for a short while, use an immersion blender to puree the liquid to make a gravy.  Taste and adjust the seasoning.

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Cut the lamb into thick slices and serve with the gravy and vegetables of choice.

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I served mashed rutabaga and sauteed ruby chard with this.

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There was ample for all 6 of us, and there is some leftover meat and plenty of the gravy in the fridge.

Shared at Paleo AIP Roundtable #11

Pork and Coconut Curry

I have said it many times, but I LOVE curries.  And when the weather turns cold, nothing beats them for dinner.

It has been particually cold and snowy here in Calgary, so I decided that I was gong to make a curry for dinner.

A quick rummage in the freezer produced some pork shoulder that I diced up, and a further rummage in the pantry produced some coconut milk.  The coconut milk I use is the Aroy-D brand which contains nothing but coconut and water…  when buying canned coconut milk, you really do need to read the labels – many of them contain “dodgy” ingredients – things like carageenan and guar gum, both of which have been shown to irritate the lining of the intestines.

This curry is cooked in the slow-cooker, which makes it ideal to come home to after a long day at work.  But even if you are home all day, the long slow cooking tenderizes the meat wonderfully, and the spices will fill the house with the delicious smell of curry as it cooks.

This is a a spicy curry, but not overly so.  If you don’t like spice, just reduce the amount of curry powder you add, and cut the jalapeno down to ½ or leave it out entirely.  Of course if you are even more of a spice monster than I am, you could even consider adding 2 Jalapenos or even leaving the seeds in.  Or use hotter chilli peppers….

Because this contains chilli which is a nightshade, this is an AIP stage 4 reintroduction.  When reintroducing foods on the AIP, I recommend this guide.

Pork and Coconut Curry

serves 6

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  • 3lb pork shoulder – diced into 1″ cubes
  • 1 400ml can of coconut milk
  • 1 156ml/5.5 fl oz can of tomato paste (read the labels and try to find one that is nothing but pure tomato.  I actually use a no-frills one for this reason)
  • 5 cloves of garlic (you can never have too much garlic – especially in the winter as it helps ward off colds and the flu!)
  • 1″ piece of fresh root ginger – peeled and chopped (again, ginger helps ward off colds and the flu.  It is also anti-inflamatory)
  • 6 tbsp curry powder
  • 1½ tsp garam masala
  • 1 tsp ground cardamom
  • 1 jalapeno chilli pepper – seeded and chopped
  • 1 small onion – chopped
  • 2 bell peppers – seeded and diced.  Use whatever colours you happen to have – mine were red.
  • 8oz mushrooms – halved or cut into quarters depending on the size
  • ½ cup of bone broth

Dice the pork into aprox 1″ cubes, trimming off any excess fat and gristle.

Mix the coconut milk, tomato paste, garlic, ginger, spices and broth to give a creamy mixture.

Place the pork, onion, peppers and mushroom in the slow-cooker and pour over the coconut milk mixture.  Mix well.

Cook on low for 6-8 hours.

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Serve with coconut “rice”.

I also served some of my homemade chutney and a raita for those who wanted them.

Slowcooker Lamb Chops with Sauerkraut

This is one of those meals that I make on the days that I am working…  it sits on the kitchen counter, quite happily cooking by itself all day, and by the time I come home, exhausted and tired, all I have to do is make whatever accompaniments I am planning on serving with it.

Because this was being cooked all day, I didn’t use any of my lacto-fermented sauerkraut in this dish – there didn’t really seem much point – the long, slow cooking would have destroyed any of the beneficial bacteria.  Instead, I used a good-quality canned sauerkraut that contained only cabbage, salt and water.  If using bought “kraut”, make sure you read the labels…

The long slow-cooking makes the lamb “falling off the bone tender”, and the sauerkraut takes on a lovely meaty flavour from the lamb that is cooked above it.

Slowcooker Lamb Chops with Sauerkraut

serves 6

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  • 8 lamb chops
  • 1 tsp coconut oil
  • 2 leeks
  • 675g sauerkraut (aprox 3 cups).  Try to use one that does not contain anything other than cabbage, salt and water, maybe with a few spices.  There is no need to use a lacto-fermented kraut unless you want to.
  • 3 cloves garlic
  • 1½ tsp caraway seed
  • ½ tsp thyme
  • freshly ground black pepper to taste
  • 2 apples – cored and sliced
  • ¾ cup homemade bone broth

Heat the oil in a heavy skillet over a medium-high heat.  Add the lamb chops in batches and briefly brown on both sides.  Set each batch aside while you brown the next one.  It is important that you do not overcrowd the pan during this step or the chops will not brown.

Trim the leeks and wash well.  Cut off the tough green tops and the root end then slice down the middle lengthwise.  Now cut across into ½ inch sections.  Place in a bowl of water and wash well, then drain.  Leeks contain a lot of grit and dirt, so it is important that you wash them well.

Place the leeks in the bottom of the slow cooker.  Add the sauerkraut, apples , garlic, caraway seeds and thyme.  Season well with black pepper and mix everything together.

Pour over the bone broth.

Top the veggies with the lamb.  You may need to make more than one layer.

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Cover and cook on low for 7-8 hours until the meat is tender.

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Serve with the veggies of your choice.  I used a kabocha squash puree.

Paleo Chilli (in the slow cooker)

We have a busy night tonight…

Not only do I have to go to a band camp meeting at C’s school, C also has jazz band practice after school and then Roundup band practice after that (it coincides with the band-camp meeting), so I am going to the band-camp meet, and Hubby is taking C to the Roundup band practice, dropping her off and then coming over to join me at the meeting.  Then we will pick her up after.   Poor C is going to be exhausted!

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So I expect to be back late…  very late.  We seem to be on a run of late nights this week as there is just so much that needs to be sorted out right now.

Because C, Hubby and I won’t be back home to eat until at least 9:30, a slow-cooker meal seems ideal, especially if it is one that everyone can dip into as and when they want to eat.

So I made a paleo version of chilli in the slow-cooker.   The plan is to serve this with cauli “rice” that is already cooked and in the fridge, but it would be just as good by itself.  I am planning that those who do want the cauli “rice” can just nuke it in the microwave.

This is an AIP Stage 4 reintroduction recipe because it contains both tomatoes and chilli.  When reintroducing foods on the AIP, I recommend this guide.

Paleo Chilli (in the slow cooker)

serves 6-8

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2lb ground beef

1 onion – chopped

1 stick of celery – diced

2 carrots – diced

1 green pepper – diced

6oz mushrooms – sliced

2 cloves garlic – crushed

156ml/5.5 floz can of tomato puree

3 cups bone broth

1 cup of red wine (optional – replace it with more broth or water)

2 chipoltle chillies in adobo sauce

1 green jalapeno – seeded and chopped

1 tsp ground cumin

1 tsp chilli powder

1 tsp paprika

1 tsp oregano

salt and freshly ground black pepper to taste.

This is simple to make – throw everything in the slow cooker, mix it up, put on the lid and turn it on.

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Cook on low for as long as you need, at least 8 hours, but it can sit for a lot longer if needed.

I know a lot of slow-cooker chilli recipes say to brown the meat first, but I don’t bother.

Serve hot either by itself in bowls or with cauliflower “rice”

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Now that the recipe is done, back to the Roundup Band….

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C has just been accepted to join this, and we are very proud of her.  It is a Junior High marching band based in Calgary, and is one of the best junior high marching bands in Canada (and I suspect North America too).  Last year in 2012, they were a gold medal junior band at the World Association of Marching Show Bands competition in Calgary.  They play, not only in Calgary (they are featured at the Calgary Stampede and the Stampede parade amongst other things), but throughout Canada and even internationally.

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This makes it the third band that C is a member of as she also plays with her Junior High Concert Band and Jazz Band.

So now you see why we are so proud of C!

BTW we got home at around 9:45 and C said she was mentally tired and her feet hurt but she felt fine….  and that it was good fun 🙂

She has a band-camp for roundup band at the weekend too which came as a bit of a shock for us…