Ingredients
- 1 rack pork ribs (15.5 oz / 440 g)
- 2 Tablespoons of honey (30 ml)
- 2 Tablespoons of applesauce (30 ml)
- 2 Tablespoons of coconut aminos (30 ml)
- 1 Tablespoon (15 ml) olive oil
- 1 Tablespoon (5 g) fresh ginger, minced
- 2 cloves garlic, peeled and minced
- Salt to taste
Recipe Description
DESCRIPTION: Sticky and sweet ribs that are cooked low and slow for fall-off-the-bone goodness.
Your traditional barbeque sauce probably has some inflammatory ingredients lurking in it. Typically you’ll find plenty of sugars – brown sugar, white sugar, molasses – and paprika and chili powder might be on the menu as well.
You want to keep the sweetness that pairs really well with the meat, but there’s a better way to go about it.
For these ribs, I used applesauce, honey and coconut aminos to dial up the sweetness.
Recipe Directions
- Preheat the oven to 275°F / 135°C.
- Rub salt over the ribs.
- Roll out a long piece of aluminium foil. Grease it and place the ribs onto it. Wrap the foil tightly around the rack of ribs to ensure that no air can escape at all. Place onto a tray and cook in the oven for 3 hours.
- Whisk the honey, applesauce, coconut aminos, olive oil, garlic and ginger together in a bowl. After 3 hours, remove the ribs from the oven and increase the heat of the oven to max.
- Allow the foil parcel to cool slightly before opening it up completely to expose the ribs. Use a pastry brush to brush the marinade on the rack of ribs and place back into the oven for 3-5 minutes until the glaze has become sticky.
