Honey Garlic Ribs
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. These ribs are Grain Free, Gluten Free, Paleo, Dairy Free and Specific Carbohydrate Diet Legal.
I like to consider myself a rib conneouseur. Over time and after eating more ribs then most people will have in a lifetime, I have determined that there are two factors (other then the flavour) which can be used to judge a plate of ribs.
Firstly, tenderness of the meat. I love when the meat is so tender that it literally falls off the bone and melts in your mouth. I swear there is nothing better then insanely tender meat.
Many of you may not agree with my second point, but for me, the messier the ribs are to eat, the better. When your face and fingers are covered in sauce and you are surrounded in dirty napkins; that is rib perfection.
I can happily announce that Honey Garlic Ribs tick both boxes. The meat is melt in your mouth tender and they are so dang saucy, I recommend having a damp cloth ready for back up.
This honey garlic sauce is so incredibly simple, just 5 ingredients that most people will already have in their kitchen cupboard. The sauce starts out being relatively thin, but as the ribs slowly cook, it becomes caramelized and thick. Don’t forget to baste the ribs every 30 minutes while they bake, this will make the meat really flavourful.
Everyone has a different way of cooking ribs, some use a smoker, a slow cooker or even oven baked in a water bath. I personally find wrapping them tightly in a tin foil parcel and then baking them in the oven to be the easiest process with the most tender results.For the last 30 minutes of baking once the ribs are tender you can crank up the oven or alternatively you transfer the ribs to the BBQ so brown them.
Reserve any of the sauce that remains at the bottom of the baking dish. You can let people brush more onto their ribs as needed, or alternatively it is also fantastic poured onto a side dish such as cauliflower rice or veggies. The sauce is so flavourful you won’t want to let any of it go to waste.
These paleo honey garlic ribs are perfect for a weekend BBQ, game day feast or pot luck, just be sure to have lots of napkins on hand!
Looking for other easy recipes to feed a crowd? Here are a few more that you might enjoy:
- Pulled Brisket Sliders
- Slow Cooker BBQ Ribs
- Braised Lamb Ragu
- Lemon & Herb Ribs
- Classic Beef Lasagne
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Honey Garlic Ribs
- 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
- 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.