In a high speed blender or food processor combine the soaked chili, tomatoes, vinegar, dates, cumin, garlic and coconut aminos and blend until smooth. Transfer the mixture to a sauce pan and simmer on low heat for 10 minutes.
Season the pork ribs with salt and pepper. Place the ribs in a slow cooker along with 2/3 of the sauce and 1/4 cup water ensuring that the ribs are fully coated in the sauce. Cover and cook on high for 4 hours or low for 8 hours.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Lay the ribs out on a baking tray and brush with the remaining BBQ. Bake in the oven for 15 minutes until the sauce begins to caramelize.
Cut the ribs into pieces and serve sprinkled with fresh parsley.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 11.6mg||0 %|
|Potassium 414mg||11 %|
|Total Carbohydrate 42.7g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 39.1g|
|Protein 1.5g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 170
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