Recipe: Slow Cooker Paleo Ribs in Tablecloth Stainer Sauce
Summary: The colorful name, which comes from the city of Oaxaca, Mexico, is a literal translation from the Spanish. These Paleo Ribs are distinguished by the addition of fruit, such as pineapple and bananas.
- 4 pounds country-style pork ribs
- 1 tablespoon clarified butter or pure lard (I used bacon fat and olive oil)
- 2 onions, thinly sliced on the vertical
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 (2-inch) piece cinnamon stick (I used a whole stick)
- 1 teaspoon salt (I used ½ teaspoon kosher salt)
- ½ teaspoon cracked black peppercorns (I used 30 turns of the peppermill)
- 6 whole allspice (I used 1 teaspoon ground allspice)
- 2 apples, peeled, cored and sliced (I used 3 apples)
- 1 (14-ounce) can diced tomatoes in juice
- 1 cup chicken broth, divided
- 3 dried ancho chiles (I used 3 roasted hot Hatch chiles from Frieda’s Produce )
- 2 cups boiling water
- 1 jalapeno pepper, coarsely chopped (I left this out)
- 2 bananas, peeled and sliced (I used dead-black bananas )
- 1 tablespoon cider vinegar
- 1 cup pineapple chunks, drained if canned (I left this out)
- Position broiler rack 6 inches from heat source. Broil ribs on both sides, until lightly browned, about 7 minutes per side. Drain on paper towels and transfer to stoneware. 
- In a skillet, heat clarified butter over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, oregano, cinnamon stick, salt, peppercorns and allspice and cook, stirring, for 1 minute. Add apples, tomatoes with juice and ½ cup of the chicken broth and bring to a boil.
- Pour sauce over ribs. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until ribs are tender and falling off the bone. (I needed to cook it 7-8 hours on LOW for doneness.)
- About an hour before the end of cooking, in a heatproof bowl, soak ancho chiles in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems and chop coarsely. Transfer to a blender. Add jalapeno, bananas, vinegar and remaining ½ cup of the chicken broth. Puree.
- Add pureed chile mixture to the crock, along with pineapple, and stir well. Cover and cook 30 minutes, until hot and bubbly and flavors meld. (I cooked it an additional 1 hour after adding the chile-banana sauce.) Discard allspice and cinnamon stick. 
- Serves 6.
“The 163 Best Paleo Slow Cooker Recipes” cookbook, by Judith Finlayson (Robert Rose publishing).
Preparation time: 25 minutes
Cooking time: 9 hours
Diet type: Paleo
Diet tags: High protein
Number of servings (yield): 6
Culinary tradition: USA (General)
My rating: 5 Stars
Disclosure: Robert Rose publishing sent a copy of the book for review. Frieda’s Specialty Produce  sent the Hatch chiles for recipe testing.