Asian Pork Ribs over Tangy Slaw

My feet smell. I don’t care if you didn’t want to know that, you should. So I recently decided to invest in new shoes since my friends kept viciously attacking me for still wearing large running shoes. Ok, they didn’t attack me, but that’s besides the point. I guess when you CrossFit, you are suppose to have the flattest shoes possible and be one with nature. Whatever. I liked my running shoes. I did 100 overhead squats in those bulky running shoes at Regionals and felt fine about it. But I thought that I might as well give into the peer pressure and I went out to purchase some New Balance Minimus shoes. They’re pretty legit. They form to your foot like almond butter forms perfectly to my spoon. You know EXACTLY what I mean. But man, they smell BAD. And I’ve only had them for seriously 2 weeks. Makes no sense. I mean, I know I’m an incredibly sweaty person, and I know I sometimes don’t shower for a couple days, but they shouldn’t smell THAT bad. It makes me uncomfortable. I can’t imagine what people around me feel like.

Now that we’ve talked about the important stuff, let’s talk about the ribs. These little ribs were delicious. The only problem is I have a naughty dog in my house that tends to eat things off the counter. Including these ribs. Hell no it’s not my dog. It’s Laura’s. Thank god she’s incredibly awesome and pretty as all hell or I’d let the dog out the back door. Kidding…kind of. She knows I’m heartless, it’s fine. But these ribs and slaw definitely turned out well! RJ tasted them and said they were one of the best paleo meals he’s had since they had so much flavor to them…but let’s remember RJ usually consumes chicken and broccoli every day, so my smelly ass shoes would have probably ignited his taste buds as well. Anyways, these ribs would be delicious with beef spare ribs as well. Try it, do it, make it, love it. I’m like daft punk.


Paleo Asian Pork Ribs over Tangy Slaw



For the pork ribs–

  • 1 gallon sized ziploc bag
  • 2lbs pork ribs
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos (or liquid aminos or wheat free soy sauce)
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 teaspoon fish sauce
  • 1 tablespoon ground ginger
  • 1/2 tablespoon red pepper flakes
  • 1/4 teaspoon salt and pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 12 tablespoons coconut oil

For the asian slaw:

  • 1 bag broccoli slaw (or coleslaw)
  • 2 tablespoons coconut oil
  • 2/3 cup almond butter
  • 1 tablespoon raw honey (raw tastes so much better!!)
  • 1 tablespoon ginger (I used ginger powder, but freshly grated would be even better!)
  • 1 tablespoon siracha
  • 1 teaspoon coconut aminos
  • 1 teaspoon fish sauce
  • 1 lime, juiced
  • salt and pepper, to taste
  • chicken stock or water to help thin it out


  1. Ribs gotta be marinated. They just have to. So buy these a day early, stop complaining, and marinate them overnight. It’s worth it, ok?
  2. So grab your large ziploc bag, throw the ribs in it along with the rest of the ribs ingredients. Zip up the bag and shake that biotch up. Really rub all the ingredients all over the ribs. Don’t be shy. Let the ribs rest in the ziploc bag, in the fridge, overnight.
  3. The next day, pull those happy lil’ ribs out of the fridge to let sit on the counter and come to room temperature before you cook those suckers.
  4. While they are resting, you will begin to get your slaw together. Pull out a large skillet and add your coconut oil to the pan over medium-high heat.
  5. Once the oil is hot, add your broccoli slaw along with all other ingredients and stir together until you get a even coat around the slaw. If it is a bit thick, add a tablespoon or two of water or chicken stock to help break it up. Add as many as needed until you have the desired consistency for your slaw.
  6. Once the slaw is at a desired consistency, turn the heat down low to cook while your get your ribs ready.
  7. For your ribs, first cut them into separate ribs, then pull out a dutch oven or large pot. Once they have browned, add your slaw on top along with a bit more chicken stock or water to make sure the ribs don’t burn on the bottom.
  8. Cover and reduce heat to let simmer for 25-30 minutes, depending how thick your ribs are.
  9. Once the ribs are cooked through, eat them with the slaw. So good.

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


28 thoughts on “Asian Pork Ribs over Tangy Slaw”

  1. These are freakin AMAZING!!!!! I was literally licking my plate clean!!

    I couldn’t find bone-in pork ribs, so I used the boneless and they were delish! My hubby said I’m having the ribs and slaw leftovers for dinner, I said, no your not! So, I just hid them from him! I had leftovers for lunch today and I’m gonna have the other serving for dinner! Man, I suck! Oh well who cares!

  2. I tried this recipe today, but changed the cooking method. I chose to slow cook the ribs in the oven instead. The meal was yummy and will make it again in the future. Thank you!

  3. This was sooo good. My husband fell in love with it. He said exactly this “People who say paleo is bland and boring aren’t doing it right. This is a flavor explosion.” haha. This totally reminded us of our favorite Korean BBQ place. Thanks Juli!

  4. Made the meat as described, but added 1.5 cups chicken stock and put them in the slow cooker for 6 hours. Fantastic! They fell apart. Reduced the sauce to put on top, but it was too salty. Would make an excellent addition to a BBQ sauce, though. Thanks again for another fantastic recipe!

  5. What the heck is fish sauce? I am sure that it is something that every kitchen has but mine, so I’m coming clean. Yikes. It sounds disgusting although I am open to suggestion.

  6. This was fantastic! I’m glad I made a big batch because I’m already craving the leftovers and I’m still stuffed from supper.

  7. OH MY GOODNESS- you’ve done it again. Thank you so much for all these amaaazing recipes! I made this tonight for dinner, and my husband and 2 little girls LOVED it. As did I. My 2 year old kept asking for “More bone! More bone!” I’ve never made ribs before, but this was a great first time. I didn’t have broccoli or cole slaw, but I had brussell sprouts and remembered your other recipe for brussell slaw- genius! So I used that method, and also didn’t have the sriracha sauce but it was still amazing. You’re awesome.

  8. Logan Stringfellow

    I know this is an old post, and I haven’t made the recipe yet, but I just wanted to let you know that the cure for stinky shoes, …fill washer for small load with hot water FIRST, add 1/2 cup bleach and your soap. Remove strings from shoes. Submerge the shoes so you get the water inside..hold under if they are bubbling. Toss in a Downey ball full of vinegar to neutralize the bleach in the rinse. (Vinegar neutralizes bleach in case you ever get it on your clothes but you gotta move fast) Wash your shoes on the longest wash. Air dry shoes in the sun or with a fan but do NOT put in dryer. They will shrink and if they don’t get clean it will perm the funk. Repeat if and when needed. Hope this helps, if you didn’t already know it 🙂

  9. I am unclear on how you are cooking these. Would you clarify please, I don’t have a dutch oven. And I am also not doing the slaw

  10. The ribs were great! I broiled them on both sides at the end to crisp them up some more. The slaw though didn’t come out as planned. It def tasted good but it was more of a sloppy mess. I considered it “sauce” for the ribs. 🙂 I also used coleslaw mix instead of broccoli so that might be why!

  11. Margrét Rós Sigurjónsdóttir

    Made these yesterday and they were an absolut hit!! And the broccoli was fantastic as well.

  12. First time posting. I have been following you for the last 3 years though! 🙂 I have to tell you I am in complete shock over how good the sauce is for the slaw. I thought to myself, almond butter and sriracha? No way…but it is actually amazing. I had to say a swear word with my first taste. Thank you thank you thank you!!!!

  13. WOW – This recipe is delicious! swapped the almond butter for cashew butter for convenience, and it is fabulous! Thank you 🙂

  14. I just want to confirm that you actually cook the slaw?? I’ve never done this before, but I’m planning to try this recipe out tomorrow. 🙂

  15. I don’t mean to be all *semantics* but this should probably be named ribs with chopped veggies. Slaw is salad, which made this super confusing for me until I read through the comments. (I’m all about cooked pre-made coleslaw mix, though. All about it.)

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