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Full GAPS slow cooker Chinese beef short ribs glazed with coconut aminos honey ginger and garlic

Full GAPS Slow Cooker Chinese Beef Short Ribs

Bone-in beef short ribs slow-cooked in a savory-sweet Full GAPS sauce with beef meat stock, coconut aminos, raw honey, ginger, garlic and pure Chinese five-spice.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Chinese-Inspired, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Short Ribs and Sauce
  • 4-4 1/2 pounds bone-in beef short ribs cut into 4-to-6-inch lengths
  • 1 cup homemade GAPS beef meat stock prepared separately from raw meaty beef parts
  • 2/3 cup pure additive-free coconut aminos current complete label must fit the ingredient guidance in the notes
  • 1/3 cup raw honey
  • 2 tablespoons ghee or natural non-hydrogenated coconut oil divided into small spoonfuls
  • 1/4 cup fresh ginger finely grated or minced
  • 10 cloves fresh garlic minced or crushed
  • 2 teaspoons pure additive-free Chinese five-spice powder with disclosed permitted spices and no sugar, starch, flour, anti-caking agents, preservatives or fillers

Equipment

  • Large slow cooker with broad ceramic insert
  • Medium mixing bowl
  • Whisk
  • Grater or knife for ginger
  • Garlic press or knife
  • Sturdy tongs and serving spoon

Method
 

  1. Arrange the short ribs in the slow-cooker insert in a close, even layer. A little overlap is fine, but do not pack the pieces into one tall pile.
  2. Whisk the meat stock, coconut aminos, raw honey, ginger, garlic and Chinese five-spice in a medium bowl. Scrape across the bottom and continue until no dense streak of honey remains.
  3. Pour the sauce over the ribs. Add the ghee or coconut oil in small spoonfuls across the top so it will melt into several areas.
    Raw bone-in short ribs arranged with coconut aminos honey ginger garlic five-spice sauce and ghee in a slow cooker
  4. Cover and cook on low for 8 to 10 hours. Keep the lid closed during the main cooking time.
  5. At 8 hours, check a thick central rib. Continue cooking if the meat still feels springy or clings firmly to the bone. The ribs are ready when the meat has pulled back visibly and separates under light fork pressure.
    Slow-cooked beef short ribs with visible bone pullback and meat separating under light fork pressure
  6. Lift the ribs carefully with sturdy tongs and serve with cooking sauce spooned over the meat.

Notes

  • Use only the low slow-cooker method for this card; pressure-cooker timing is not included.
  • Use coconut aminos whose complete current label contains only qualifying ingredients. The current Coconut Secret/Nutiva Organic Original label checked for this post lists organic coconut tree sap and sea salt.
  • Use pure Chinese five-spice with a fully disclosed permitted-spice blend and no sugar, starch, flour, anti-caking agents, preservatives or fillers.
  • Soy sauce, tamari, toasted sesame oil, monk fruit and other low-carbohydrate sweeteners are not alternatives on this Full GAPS card.
  • Cool leftovers promptly. Refrigerate the ribs with sauce to keep them moist; cooled extra sauce may be frozen in a suitable container.

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