There was a great deal going on all of March at the local Ralph’s grocery store near my apartment on most pork products. My freezer is basically full of spare ribs and pork shoulder roasts that I’ll eventually be able to thaw out and cook in the slow cooker or the grill.
I wanted to get out and enjoy the beautiful Los Angeles weather this weekend, so sitting on my patio waiting all day for ribs to cook wasn’t a viable option. So, I decided to get this paleo slow cooker recipe going and then go take a hike, literally a hike on Runyon Trails.
This was pretty easy to make the recipe and I had everything in my cabinets, besides the tomato paste. I used up all of mine last week making some delicious Sunday gravy. So a $2 trip to Trader Joes and this was good to go.
- 2-3 lb spare ribs (cut to single and double ribs)
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup minced onion
- 1 tsp kosher salt
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dry mustard
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp cayenne
- 15 oz tomato paste
- 2 cups homemade chicken broth
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- In a medium sauce pan cook the olive oil and onions on low for 5-10 minutes, until the onions are soft, then add the remaining spices.
- Cook the spices, stirring constantly, for about a minute.
- Add the vinegar, honey, broth, and tomato paste. Cook on low, stirring until you have a smooth and combined consistency.
- Rub the salt and pepper on the ribs. Toss them into the bottom of the slow cooker.
- Cover with the tomato BBQ sauce. Cook on low for 6-8 hours, until the meat is falling off of the bone.