Slow Cooker Short Ribs

Another recipe from "Cooking With Coconut Oil" by Elizabeth Nyland.  I've adapted it to be caffeine-free and soy-free, as well as her Paleo.

INGREDIENTS

2 Tbsp coconut oil

2-3 pounds short ribs

Sea salt and fresh-cracked pepper to taste

3 Tbsp coconut aminos 

2 Tbsp balsamic vinegar

1 Tbsp Dijon mustard

1 clove garlic, minced

2 Tbsp instant decaf coffee granules

1/4 cup hot water

2 Tbsp coconut oil, melted

COOKING INSTRUCTIONS

Heat 2 Tbsp coconut oil in cast iron skillet over medium high heat.  When you put the ribs in, the oil should spit and crackle a bit.  Sear the ribs on all sides.  Season with salt and pepper to taste.  Place ribs in slow cooker.

In a small bowl, mix together remaining ingredients.  Pour sauce over ribs and set the slow cooker to Low.  Cook for 8 hours.

Nutritional information: 3 pounds of ribs, 6 servings, per serving = 476.5 calories, 32.2 g fat, 133.8 mg cholesterol, 715 mg sodium, 811.9 mg potassium, .8 g carbs, 0 g dietary fiber, 44.2 g protein