By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
273 cal · 40 min
Paleo Effect Asian-Glazed Pork Sides
Recipe GLPR97822a4cbe0be9
Tender, crispy-edged pork sides coated in a savory-sweet Asian glaze infused with coconut aminos, chili heat, and bright vinegar notes. This paleo-friendly appetizer delivers authentic Southeast Asian flavors without any added sugars, grains, or animal products, making it perfect for keto and whole-food diets.
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Ingredients
2 pounds pork ribs (spare or side ribs), cut into individual bones
2 tablespoons organic coconut oil
1 teaspoon sesame oil
2 green onions, thinly sliced
coarse sea salt, to taste
¼ cup coconut aminos
¼ cup paleo sweet chili sauce
2 bird's eye chili peppers, minced
¼ teaspoon fresh ginger, minced
1 tablespoon coconut vinegar
Directions
Pat the pork ribs dry with paper towels and season both sides generously with coarse sea salt.
Heat the organic coconut oil in a large skillet over medium-high heat until shimmering.
Working in batches to avoid crowding, place the pork ribs in the hot skillet and sear for 4-5 minutes on each side until the exterior is deeply browned and crispy. Remove to a plate.
In a small bowl, whisk together the coconut aminos, paleo sweet chili sauce, minced bird's eye chili peppers, minced fresh ginger, and coconut vinegar until well combined.
Return all the seared pork ribs to the skillet and pour the glaze over them, tossing to coat evenly. Reduce heat to medium and simmer for 8-10 minutes, turning occasionally, until the glaze thickens and clings to the ribs and the internal temperature reaches 145°F.
Transfer the glazed pork ribs to a serving platter and drizzle with the sesame oil. Garnish with the sliced green onions and serve immediately while hot.
Comments
Bird's eye chili peppers and coconut vinegar require a trip to Harris Teeter or an ethnic market—neither Food Lion nor Walmart reliably stock them in Charlotte. The 40-minute time ignores the reality of pork ribs, which need 45–50 minutes in the oven to render and tenderize properly, making this a closer-to-90-minute weeknight meal. Coconut aminos runs $4–6 per bottle and sesame oil another $6–8, pushing cost per serving well above $4 even with bulk ribs, and the specialty Asian ingredients mean this reads as a weekend showstopper rather than a quick repeat. The dish reheats adequately and feeds a crowd, but the ingredient hunt and actual cook time ask real planning from a busy household.
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