Pomegranate short ribs. Indeed. I had a fan challenge me to cook something using pomegranate, and this is my result. This one definitely came out a home run and is also super easy. Most recipes for ribs are not paleo-friendly as they require the use of molasses or honey, yet this recipe only has 2 tablespoons of coconut crystals (which are totally optional).

What you need:

• 1.5 to 3 pounds of boneless pork short ribs. 
• 1 to 2 (8 ounce) bottles of pure pomegranate juice. 1 bottle for 1.5 pounds of meat, 2 for 3 pounds.
• 1 to 2 medium red onions, sliced very thin.
• 1 to 2 pink lady apples, peeled, cored, and sliced very thin.
• 2 tbsp of coconut sap crystals.
• 1/2 tsp of cumin.
• 1/2 tsp of nutmeg.
• salt and pepper to season the pork.

How you make it:

1. Slice your onions and apples very thin and add to your slow cooker. Mix them well. I use a mandoline to slice them thin. 
2. Add your pomegranate juice, 1 tbsp of coconut sap crystals, and your spices. Toss and stir well.
3. Season your ribs with salt and pepper, then lightly dust each side with your remaining tbsp of coconut crystals.
4. Nestle your ribs into your apples and onion mixture, and make sure some of it covers the ribs.
5. If using a 4 quart slow cooker, cook no longer than 4 hours on low. No more than 5 hours for a 6 quart cooker.
6. Before serving, use a hot cast iron skillet to sear the outsides of your ribs so they look as pretty as they taste and get some char flavor.
7. Puree some of your apple/onion mixture that is remaining in the crock to make a pomegranate-apple dipping sauce.
8. Enjoy!