Turmeric Nut Butter Sticky Ribs
Paleo & Keto
Prep Time: 10 minutes
Cook Time: 2 hours
Yield: 6-8 ribs (about 3 servings)
2 lbs of Spare Ribs
1 Full bottle Noble Made Almond Butter Turmeric Dressing
½ cup of Water
2 tbsp Coconut Oil
2 tbsp Sunflower Seed Butter
2 tbsp 100% Pure Maple Syrup
1 tsp Curry Powder
1 tsp Ground Ginger Powder
1 tsp Pink Himalayan Sea Salt (or any Sea or Kosher salt)
1 tsp Sesame Seeds
½ tsp Cumin
½ tsp Ground Black Pepper
½ tsp red pepper flakes
½ tsp Rosemary
- Flip spare ribs upside down and cut along the groove between each rib until you have 6-8 individual ribs. Set aside.
- In a large bowl, add Almond Butter Turmeric Dressing, sunflower seed butter, maple syrup, curry powder, ginger powder, sea salt, cumin, black pepper, red pepper flakes, rosemary, and thyme. Whisk until smooth.
- Place ribs in a bag or other sealable container. Before sealing, pour Almond Butter Turmeric Dressing marinade over ribs. Toss until fully coated. Marinate for at least 2 hours to overnight.
- Preheat oven to 200F.
- Remove ribs from excess marinade. Set marinade aside.
- On stove, heat Dutch oven on medium high, and add coconut oil.
- Add ribs (without excess sauce), and sear on each side for 2-3 minutes.
- Turn the stove down to medium, and add excess marinade and water. Stir until mixture begins to thicken to the consistency of cream. Cover Dutch oven and place in oven. Bake for 2 – 21/2 hours, checking to be sure meat does not completely separate from bones.
- Uncover Dutch oven. Bake at 350 for 15 minutes, then broil for 3 minutes.
- Once plated, sprinkle ribs with sesame seeds as desired.
NOTE: If you’d like to make these Whole30, you can eliminate the maple syrup and still have savory, creamy, spicy option.