Ok, do this all at night, before you go to bed, so you can dream about food, wake up hungry, and eat. That was a lot of commas.
Let's get those cute lil ribs cookin! Pull out your food processor and add the almond butter, coconut aminos, honey, sesame oil, ginger, paprika, lemon and lime juice, and salt and pepper. Mix well to combine.
Now throw you ribs, onion, and cloves in the crock pot and pour your almond butter mixture on top. Mix well to combine.
Now add your broth to the crock pot along with some red pepper flakes on top. Cover and let cook for 6-8 hours on low.
Now for the slaw:
Clean out your food processor to make the olive oil mayo. No need to scrub it down like crazy you ocd freak.
Turn on your food processor and add your egg yolk and dijon mustard. While the food processor is running, you will begin to add your olive oil to the food processor VERY SLOWLY. That means adding a couple drips at a time and letting it SLOWLY combine. It will begin to thicken but it takes quite a while. Add a few drops, then wait a minute or so, then add another couple drops. Once it begins to thicken, you can add a bit more of the olive oil every time.
Once it's nice and thickened up, add your cabbage, carrots, and green onions to a large bowl and add in your olive oil mayo. Mix well to combine.
Top with some salt and pepper and store in a cute lil Tupperware overnight.
Now for the end result:
Ok so you've woken up to spicy Korean smells filling your house. Wow. That's intense. Time to eat.
Pull out your slaw.
Put it in a bowl.
Add your korean short ribs on top.
And eat it. Even a bit of avocado on top never hurt anybody. So good.
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/korean-short-ribs-over-homemade-slaw/