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Description
Made these for our sixteen year wedding anniversary.

Take 7.07 lbs pork spare ribs and cut into individual ribs; keep top attached to ribs where possible. Place ribs and back bone in a very large zipper-style plastic bag. Add one 14.5 oz can tart cherries in water, 2 white candy onions (chopped), 1/4 tsp star anise powder, 1/2 tsp white pepper, 1 tsp cacao nibs, 1 tsp Turkish-fine ground Sumatran espresso coffee, 3 strips thick-cut black pepper bacon, 1 tsp ginger syrup, 1 tbsp kosher salt, 3 tbsp coconut oil, 2 tbsp wildflower honey, 3 tbsp black strap rum, 2 tbsp cra-napple wine, 1 tbsp vanilla rum, and 3 cups water. Press air out of bag, seal, and shake up well. Refrigerate for approx. 24 hours.

Preheat oven to 350 F.

Spray large glass baking dish with coconut oil and olive oil baking sprays. Remove ribs from bag and pack tightly into dish. Pour liquids and rest into large bowl. Set aside strips of bacon and drain liquid into medium-large saucepan, then return 1 cup; place saucepan in fridge for now. Add 3 tbsp coconut oil to mixture in bowl, stir together well and spoon over ribs. Place strips of bacon over ribs. Bake for 2.5 hours.

At about 2 hours of cooking take the saucepan with liquids. Take two medium-large golden zucchini; wash, chop into small bite-sized pieces, and place in pan. Bring heat to 7 (medium-medium high). Chop up three stalks of white chard and add stalks and leaves to pan. Peel and chop all cloves in one bulb of elephant garlic and add. Stir together, cook a couple minutes more, then cover and cook for 10 minutes. Stir in 3-5 tbsp coconut flour and serve alongside ribs when done.

Gluten, dairy, nut, peanut, egg, canola, and tomato-free.

We also made a simple meal with the leavings: Chicken and Ribs Rice .

Description
Made these for our sixteen year wedding anniversary.

Take 7.07 lbs pork spare ribs and cut into individual ribs; keep top attached to ribs where possible. Place ribs and back bone in a very large zipper-style plastic bag. Add one 14.5 oz can tart cherries in water, 2 white candy onions (chopped), 1/4 tsp star anise powder, 1/2 tsp white pepper, 1 tsp cacao nibs, 1 tsp Turkish-fine ground Sumatran espresso coffee, 3 strips thick-cut black pepper bacon, 1 tsp ginger syrup, 1 tbsp kosher salt, 3 tbsp coconut oil, 2 tbsp wildflower honey, 3 tbsp black strap rum, 2 tbsp cra-napple wine, 1 tbsp vanilla rum, and 3 cups water. Press air out of bag, seal, and shake up well. Refrigerate for approx. 24 hours.

Preheat oven to 350 F.

Spray large glass baking dish with coconut oil and olive oil baking sprays. Remove ribs from bag and pack tightly into dish. Pour liquids and rest into large bowl. Set aside strips of bacon and drain liquid into medium-large saucepan, then return 1 cup; place saucepan in fridge for now. Add 3 tbsp coconut oil to mixture in bowl, stir together well and spoon over ribs. Place strips of bacon over ribs. Bake for 2.5 hours.

At about 2 hours of cooking take the saucepan with liquids. Take two medium-large golden zucchini; wash, chop into small bite-sized pieces, and place in pan. Bring heat to 7 (medium-medium high). Chop up three stalks of white chard and add stalks and leaves to pan. Peel and chop all cloves in one bulb of elephant garlic and add. Stir together, cook a couple minutes more, then cover and cook for 10 minutes. Stir in 3-5 tbsp coconut flour and serve alongside ribs when done.

Gluten, dairy, nut, peanut, egg, canola, and tomato-free.

We also made a simple meal with the leavings: Chicken and Ribs Rice .