WHAT YOU NEED:

A crock pot or Instant Pot (my favorite)

For the RIBS:

• 1 package of U.S. Wellness pork baby back ribs (1.65 lbs) – any baby back ribs will work, but we love U.S. Wellness because they are all pasture-raised, sustainably with no hormones, antibiotics, etc. (read more on this here)
• Two 8 oz cans organic tomato sauce
• 6 oz can organic tomato paste
• 1 TB Bragg organic apple cider vinegar
• 1/3 cup molasses
• 2 T Worcestershire sauce (you have to be careful to find a clean version so read labels here!!) – Whole Foods carries the 365 brand
• 1 T minced garlic – I like to have this on hand in the fridge, so I don’t have to mince it myself (lazy much?)
• 1 tsp organic onion powder
• 1 tsp (or more) sea salt – this is our favorite brand
• organic pepper to taste – I am not a huge pepper person, so I just do a sprinkle or two
• 1-2 tsp organic paprika

FOR THE CARROT FRIES:

• 4 big organic carrots
• organic coconut oil
• celtic sea salt to taste (same as above)

FOR THE SALAD (links for almost all of these ingredients can be found from your local farmers or in a pinch also check out my Costco post):

• 3 big handfuls Organic baby kale
• 1 more big organic carrot
• 3 organic love beets
• 1/4 cup raw organic pumpkin seeds
• 1 avocado
• 2 oz organic goat cheese (optional!)
• 3 T organic olive oil
• 1 T balsamic vinegar

WHAT YOU DO:

THAT MORNING:

• turn on your crock pot to low – set for 8-9 hours OR just pull out your Instant Pot
• throw your ribs in the pot
• put in the rest of the rib ingredients and stir it up, making sure the ribs are covered all the way
• close the lid and let the magic happen
• every 2-3 hours, grab a baster (see below) and suck up the glorious juices and squeeze over the top
• To make sure both rack of rib are equally tender, you can also swap the top one to the bottom halfway through

30 MINUTES PRIOR TO DINNER TIME:

• preheat oven to 425 degrees
• cut your big carrots (minus the one for the salad) into long thin wedges – I cut each into halves and then quarters, and then sliced each quarter into 3 slices
• line a baking sheet with parchment paper, and lay the slices out
• cover with olive oil and sprinkle with sea salt
• stick them in the oven for 15 minutes
• flip them – then another 8 minutes
• then 2 minutes on broil (keep an eye on them, though!)
• Now, throw your pumpkin seeds on a pan and toast
• put the baby kale in a big salad bowl
• grate the remaining carrot in there
• dice up your beets and throw them in
• dice up the avocado and throw it in
• sprinkle in the goat cheese
• put the seeds on top
• pour olive oil and balsamic on top
• toss!
• plate your meal! *May I recommend putting the extra sauce in a dish to dip your fries into??
• ENJOY!!