I use my fingers when I eat way too often. Probably everytime. Oh well.
Well this post is more about life then it is about the ribs, because my business is more than a food company, it is my life. My business teaches me everything, and pushes me to grow every single day. That is why I love it so much; it is a never ending challenge, with multifaceted goals and is absolutely limitless possibility.
Over 3 years ago, I perfected my first loaf of grain-free bread. I never imagined how much life would change when I decided to sell that first loaf of bread. It was the start of a change in me, one that comes when you begin to share your gifts with the world. It is a very vulnerable place. In that place, you are driven by passion, and wide open to rejection. Being passionate and vulnerable I have felt a high like never before, as well as the very low lows.
This week, Sliced Premium Grain Free Bread is ready for order. This is the evolution of the original loaf of grain-free bread that I baked 3 years ago. It is the reason I started this business, and I started the business for this reason! This healthy lifestyle gave me power. I wanted others to feel this power- so making healthy food delicious and available was my inspiration.
I don't have extraordinary talents. I have extraordinary belief in myself and my goals, and I will never lose that. I am just a person who went for it. Went for it without the perfect plan, who messes up all the time, but continues to grow. I strive to be fearless and generous. Fearless to live a life of passion. Generous to share what I am passionate about with as many people as I can. When I am fearless and generous I am successful.
These ribs though. Make them!
Paleo Sweet Hawaiian Pork Ribs
- 3lb pork baby back ribs OR 3lb pork butt
- 3/4 cup organic coconut sugar
- 1 cup coconut aminos
- 4 garlic cloves, minced
- 1/4 tsp crushed red pepper flakes (for more spice add more)
- 1 (2") piece peeled fresh ginger, minced
- Whisk all ingredients together except the pork in a large baking dish. Add your ribs/roast and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or as long as overnight.
- Transfer everything to a crockpot, and set on low to cook 8 hours.
- After 8 hours, transfer just the sauce into a saucepan. Boil lightly until sauce thickens and reduces in size by half. If you made a roast, shred it and toss in sauce. If you made ribs, brush on sauce, broil for just a few minutes in the oven, layer more sauce, and broil again, repeating until you get that nice yummy caramelized coating.