Low-Carb Chicken Nuggets and Slow-Cooker Pastured Pork Ribs

Low-Carb Chicken Nuggets

Low-Carb Chicken Nuggets

2 chicken breasts, deboned and skinned
1 and 1/2 cups blanched almond flour, or hazelnut flour
1 T arrowroot powder
1 tsp paprika
1 tsp onion powder
1/4 tsp dry mustard powder
1/8 tsp chipotle powder (optional, if you like things a little spicy)
1/8 tsp dried, powdered ginger (also optional)
1 tsp celtic sea salt
some black pepper
About 1/2 cup ghee and/or coconut oil, melted over low heat, or olive oil

Preheat oven to 400 F

Cut chicken into bite-sized pieces. Mix flour, arrowroot, and spices together well on a big plate. Pour oil into a bowl. Dip each piece of chicken in the oil, then dredge in the flour mixture. Place on baking pan (I use pyrex;stainless steel will work fine). Bake for about 10 minutes, then turn over and bake for another 10. The crust should be a little crispy and very slightly browned, chicken cooked through.
Serve with home-made lacto-fermented coleslaw.


Slow-Cooker Pastured Pork Ribs with BBQ Sauce

BBQ Sauce (enough for about 4 lbs of pork ribs):

1 large onion, diced
2 celery stalks, diced
4 large garlic cloves, minced or crushed
2 cups ketchup (preferably home-made, but an organic sweetener-free one will do
1/3 to 1/2 cup apple cider vinegar (or lemon juice)
1 cup bone stock or water (or 1/2 cup dry red wine, 1/2 cup stock)
1/4 cup Tamari organic wheat-free soy sauce
1 T paprika
1 tsp to 1 T chili powder (we like chipotle), depending on how spicy you want these
a tiny bit of stevia (couple of scoops of KAL brand organic) (optional)
1/4 cup ghee or lard

Saute the onion, celery and garlic in ghee or lard over medium heat, until softened (about 10 minutes)
Stir in rest of ingredients and simmer over low heat for about 10 to 15 minutes.
Place pastured ribs (approx 4 lbs.) in a large bowl. Pour the BBQ sauce over them and cover well (you’ll probably have to turn the ribs a few times to thoroughly coat them). Cover with foil or another plate, and marinate overnight (or longer) in the fridge. When done marinating, place in a slow-cooker, with all the sauce. Cook on low setting for 8 to 9 hours, until meat is falling off the bone. Serve with some of the sauce for dipping, or pour sauce over a pile of ribs on a plate. You can also save the sauce to make pulled pork with any leftovers (though I don’t usually have leftovers with these!).


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