When you think of pastrami, you probably think of beef. But I like to think outside the box. In this recipe, I use traditional pastrami seasonings to transform pork ribs into a tasty and easy dinner!
Ingredients
Pastrami Seasoning
- ½ cup fresh ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon dry mustard
- 1 tablespoon smoked paprika
- 2 teaspoons fine sea salt
- ½ teaspoon cayenne pepper
- 4 pounds boneless country-style pork ribs
- ½ cup water or beef bone broth, homemade or store-bought
Sauce
- ¾ cup Dijon mustard
- ¼ cup coconut vinegar or apple cider vinegar
- ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 2 tablespoons coconut aminos or wheat-free tamari
For Serving (Optional)
- Sauerkraut, warmed
- Cornichons
How to Make It
- Combine the pastrami seasoning ingredients and rub over the surface of the ribs.
- Place the ribs in a 4-quart (or larger) slow cooker, standing them on their edge with the meaty side out.
- Add the water or broth to the slow cooker. Cover and cook on low until the meat is falling apart and very tender, 7 to 8 hours. Meanwhile, Make the Sauce
- Place all the ingredients in a small bowl and stir to combine.
- When the meat is done, preheat the oven to broil. Place the ribs on a rimmed baking sheet and spoon the sauce all over the top of the ribs. Broil for 3 to 5 minutes, until charred to your liking.
- Serve with sauerkraut and cornichons, if desired. Store extras in an airtight container in the fridge for up to 4 days.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 353 kcal Calories from Fat: 162 kcal |
|
% Daily Value*
|
| Total Fat 18 g 51% |
Trans Fat 0.0 g |
carbohydrates 1 g 1% |
Dietary Fiber 1 g 3% |
Protein 47 g 94% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |