Crockpot BBQ Short Ribs

So my sister & her husband run this amazing farm out in Pennsylvania, and I always buy her meat (basically the happiest cows on earth). The last time I placed an order, I decided to be adventurous and buy some ribs. Problem is, I have never cooked ribs… and I don’t have a grill, which is probably the best way to make them. However, I am all about research, creating new recipes, and making them as easy as possible to put together. Also, you can’t ever go wrong with grassfed meat & bbq sauce 🙂 Recipe is below!

FinalRibs

Crockpot BBQ Short Ribs

Ingredients:

  • 3-4 lbs short ribs
  • 1/2 cup brown sugar
  • 1 bottle of BBQ sauce
  • 1 onion
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • salt & pepper
  • 1 tsp liquid smoke

Instructions:

Onions Prep

Combine all spices + liquid smoke with 1/4 cup of brown sugar & cover/rub into ribs. Let sit overnight, if possible. Cut up onion & place at bottom of crockpot. Place ribs on top, then cover ribs with BBQ sauce. Cook on low for 4-6 hours.

CrockpotRibs BBQRibs

Combine 1/4 cup of brown sugar with 1/4 cup of bbq sauce & rub over ribs. Place ribs on a foil sheet & broil in oven until caramelized. Serve with a side & Enjoy!

Finalbbqribs

Rosemary & Red-Wine Slow-Cooker Pot Roast

Rosemary & Red-Wine Slow-Cooker Pot Roast

Pot Roast

Ingredients:

  • 3-5 lbs Pot Roast – I bought mine from Pyma Love Farm
  • 1/2 cup-1 cup red wine
  • 1 cup beef/chicken broth (I used homemade bone broth)
  • 2-3 Rosemary sprigs or 2 TBSP dried rosemary herbs
  • 3-4 cloves garlic or 2 TBSP garlic powder
  • Raw veggies – I added 1 bag of baby carrots
  • Salt & pepper to taste

Instructions:

Trim fat off of pot roast and put in crockpot. Add rest of the ingredients on top of roast and set to cook on low for 10 hours. When ready, serve with rice & top with the roast & leftover juices. Enjoy!

Paleo Spicy Bison Burgers

Paleo Spicy Bison Burgers!

Served with a side of steamed broccoli & sweet potatoes topped w/franks red hot sauce

Paleo Spicy Bison Burgers

Ingredients:

For the burgers:

  • 16 oz bison/buffalo (beef would work too)
  • 1/4 cup franks red hot sauce
  • 1-2 Tbsp trader joes South African smoke seasoning blend
  • Salt & pepper to taste
  • Olive oil

For the Sweet Potato “Buns”

  • 1-2 large sweet potatoes
  • 1/4 cup franks red hot sauce
  • 1/4 cup oil (I used olive)
  • Salt & pepper to taste

Instructions:

Preheat oven to 400 F. Put foil over pan. Cut sweet potatoes into thin slices and place into a bowl. Make sure you cut enough slices for the amount of burgers you are making. Cut the remaining sweet potato into cubes and place in bowl. Mix the rest of the ingredients with the sweet potatoes, tossing until all is covered in the mix. Place on foil -covered baking sheet and put in oven for 30 minutes.

While the sweet potatoes are cooking, place all burger ingredients in a bowl except for the olive oil and mix thoroughly. Pour olive oil in a pan to coat and turn heat on medium. Shape patties to your desired shape/size and place in pan. Cover with a lid and cook on med-high for about 5 minutes. Flip burgers and cook for another few minutes until they are brown. In the meantime, flip sweet potatoes in oven about 15-20 minutes in. Once all food is done cooking, assemble bison patties on sweet potato “buns.” Top off with franks hot sauce and enjoy!

Paleo Spicy Bison Burgers_1

Paleo Buffalo Chicken & Sweet Potatoes

Recipe adapted from paleoleap (Sweet Potato Buffalo Chicken Casserole). Paleo & Whole30 approved!

Buffalo Chicken and Sweet Potatoes

Ingredients

  • 1 lb of boneless chicken breasts
  • 1 large sweet potato, no skin
  • 1 tsp paprika
  • 1 tbsp garlic powder;
  • 2 tsp cinnamon
  • 1 tbsp smoked south african pepper (from trader joes)
  • 4-5 tbsp Franks Red hot sauce
  • 1/8-1/4 cup melted ghee (from trader joes)
  • Optional: butter lettuce/spices

Sweet Potatoes and Chicken

Instructions

Pre-heat oven to 400 F. Combine all ingredients except for sweet potatoes and chicken into a bowl. Chop chicken up into small pieces and add to bowl. Peel skin off of sweet potatoes (or leave on, I just don’t like the skin) and cut into small cubes. Add to bowl and coat everything with the sauce/spices. Pour mixture into a pan/dish (size doesn’t matter) and cook in oven for 35-45 minutes, or until sweet potatoes have softened. **If you don’t want your chicken cooking that long, pre-cook your sweet potato before cutting up and putting in mix.

You can also just throw everything in a crockpot and cook for a few hours!

I placed the mix on a bed of butter lettuce! Enjoy!

Crockpot Adobo Chicken Lettuce Wraps w/Coconut Aminos

Adapted recipe from Marks Daily Apple!

Ginger Chicken Lettuce Wrap      Ginger Chicken Lettuce Wrap 2

Crockpot Adobo Chicken Lettuce Wraps w/Coconut Aminos

Ingredients:

  • 1-2 lbs boneless Chicken Breast (or 2.5 – 3 pounds bone-in skinless chicken thighs (about 8 thighs) (1130 to 1350 g)
  • 1/4 cup apple cider vinegar (60 ml)
  • 1/2 cup coconut aminos (120 ml)
  • 1.5 tsp powdered ginger (or 1 3-inch piece of ginger, peeled and thinly sliced)
  • 2 tsp powdered garlic (or 4 garlic cloves, thinly sliced)
  • 2 bay leaves
  • 1 teaspoon pepper (or 1 teaspoon peppercorns (5 ml))
  • optional: onions (i left out)
  • 1-2 cups of organic brown rice
  • Head of lettuce

Instructions:

Mix all ingredients in crockpot except for last 2. Cook on high for 2-4 hours, or until chicken is fully cooked. Cook brown rice & prepare lettuce cups while crockpot is cooking chicken. When all food is fully prepared & cooked, top chicken with brown rice & spoon into lettuce cups. Feel free to omit rice and add veggies if on low carb diet (shredded, cooked carrots, etc). Enjoy!

Subscribe

Subscribe

Sign up for the latest updates on workshops, yoga classes, and blog posts!

You have Successfully Subscribed!

Pin It on Pinterest