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Slow Cooker Maple Ginger Ribs with Purple Yam

Serving Size

8

Ingredients

  • 1/4 cup Coconut Aminos
  • 3 tbsps Maple Syrup
  • ½ White Onion (chopped)
  • 1/4 cup Ginger (peeled, chopped)
  • 5 Garlic (cloves, minced)
  • 2 stalks Green Onion (chopped, divided)
  • 4 lbs Pork Ribs
  • 4 cups Purple Yam (small, halved)
  • 1/4 head Green Lettuce

Directions

  • Prepare the Marinade: In a mixing bowl, whisk together the coconut aminos, fish sauce, maple syrup, white onion, ginger, garlic, and half of the chopped green onion. Set aside.
  • Marinate and Cook the Ribs: Place the pork ribs in the slow cooker. Pour the marinade over the ribs, ensuring all sides are well-coated. Cover and cook on low for 6 to 8 hours or high for 4 hours, until the ribs are tender and cooked through.
  • Steam the Yams: About 20 minutes before the ribs are done, bring a pot of water to a boil. Place the purple yams in a steaming basket over the boiling water, cover, and steam for 10 to 15 minutes or until fork-tender.
  • Assemble the Plates: Divide the lettuce leaves evenly among serving plates. Place the steamed purple yams on the plates alongside the lettuce.
  • Finish and Serve: Remove the ribs from the slow cooker and place them on the plates. Garnish with the remaining green onions. Serve warm and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to three days. No Ribs: Use wings, chicken breast, or drumsticks instead. No Coconut Aminos: Use soy sauce or tamari instead BBQ Lover: Remove ribs from the slow cooker and grill over medium heat for 10 minutes per side or until slightly charred. Brush with any remaining marinade while cooking.

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