These Paleo Honey Garlic Ribs are fall off the bone tender and coated in a delicious sticky honey garlic sauce. They are oven baked and a great dish to feed a crowd.
INGREDIENTS
- 2 racks baby back pork ribs
- 1/3 cup coconut aminos (or tamari/soy sauce)
- 1/3 cup apple cider vinegar
- 2/3 cup honey (or maple syrup)
- 6 cloves garlic minced
- 1/2 tsp black pepper
INSTRUCTIONS
- Preheat the oven to 350º Fahrenheit (175º Celsius)
- Remove the membrane from the ribs: Put the ribs on a cutting board with the meaty side down, bone side facing up and run a knife under the opaque layer of tissue to separate it from the meat and bones. Once you have begun to loosen the membrane, you should be able to use your fingers to peel it all up as one piece. Make sure to take time to do this step; it’s the key to getting the tenderest fall-off-the-bone ribs
- In a bowl whisk together the coconut aminos, vinegar, honey, garlic and pepper.
- Place a large piece of tin foil on a baking sheet or large baking dish, place the ribs, meat side down, onto the tin foil and then pour 1/2 the sauce over top making sure that it coats both sides.
- Fold the tin foil up over top of the ribs and pinch together the sides so that the ribs are completely encased in a tin foil “package”. Place the tray in the oven and bake for 2 hours and 30 minutes.
- After 2 hours and 30 minutes the ribs should be very tender. Turn the heat up to 400º Fahrenheit (200º Celsius). Flip the ribs over so the meat side is facing up, baste in the remaining sauce and then leave them to cook for 5 minutes uncovered so that the meat browns on top.
