Preheat the oven to 275F.
Remove the thin membrane on the back of the ribs and season both sides with salt, pepper and ¼ cup of togarashi seasoning.
Place the ribs on a roasting pan and wrap tightly with aluminum foil.
Bake for 3-4 hours or until meat is falling of the bones.
Combine hoisin, soy sauce, vinegar, tomato paste, brown sugar, minced garlic, ginger and ¼ cup of togarashi seasoning in a saucepan. Simmer over medium low heat for 20 minutes.
Remove the ribs form the oven and discard the aluminum foil. Brush both sides of the ribs with BBQ sauce and return to the oven. Set the oven to broil for 4-5 minutes to caramelize the sauce.
Slice shallots to form rings and sauté for 3-4 minutes in a pan with olive oil. Add PuraVida Fire Roasted Brussels Sprouts and heat for 5 minutes.
Cut ribs to desired portion size, and serve with the brussels sprouts. Enjoy!
4 cups PuraVida Roasted Brussels Sprouts, ¼ cup Panko Breadcrumbs, 2 tbsp Fresh Basil, ½ Cup Vegan Parmesan, 1 Cup Almond Cream Cheese, 2 Garlic Cloves, Salt and Pepper, to taste,
1 LB Baby Potatoes, quartered or halved based on size, 3 tbsp Extra-Virgin Olive Oil, 1 clove Garlic, minced, 1 tsp Rosemary, fresh chopped, 1 tsp Parsley, fresh chopped, Salt and Pepper, to taste, 1 LB Steak (New York, Ribeye), 2 cups PuraVida Roasted Brussel Sprouts & Bacon, ¼ cup Your favorite honey mustard dressing, (Optional) Chopped cilantro, (Optional ) Diced avocadoss,
4 Cups PuraVida Roasted Brussels Sprouts, 2 Cups Mayonnaise, Juice of one lemon, 1 Garlic Head, ¼ Cup Olive oil, ¼ Cup Almonds, ¼ Cup Pistachios, 1 tsp Fennel Seeds, 1 tsp Coriander Seeds, 1 Tbsp Black Sesame Seeds, ½ tsp Cumin, Salt and Pepper, to taste,
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