This post contains affiliate links. For more information, read my privacy policy.

I may live in the most open-minded part of Texas, but I think even a lot of Austinites would give me crap for daring to serve ribs any way but barbecued! And hey, I still think barbecue is one of the best things you can do with a cow or pig (yeah, that includes bacon)! But I also like trying new things and these sticky, honey-glazed Asian-inspired ribs are a really tasty new thing. Serve ’em with rice (or cauliflower rice) and some steamed vegetables for a complete meal that comes together without a whole lot of fuss.

Need a Break from Cooking?

Whether you’re traveling, moving, or just tired of spending so much time in the kitchen, 28 Days of No-Cook AIP can help. Designed for lazy days and/or a poorly-stocked kitchen, these simple dishes will make sticking to your autoimmune protocol during business trips, holiday travel, and times of illness or stress a lot easier!

buy now

Asian Honey-Glazed Ribs

Prep Time4

Cook Time2

Total Time6

Servings servings

Ingredients

Marinade

4 pounds baby back ribs
1/4 cup coconut aminos
1/4 cup apple cider
1/4 cup honey
2 tablespoons ginger grated
1/2 tablespoon ground white pepper omit for AIP
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace

Glaze

1/4 cup honey
2 tablespoons coconut aminos

Dressing

1/2 cup lime juice
1/4 cup coconut aminos
1/4 cup cilantro chopped
2 tablespoons honey
2 tablespoons fish sauce
1 tablespoon sesame oil omit for AIP
1 teaspoon red pepper flakes omit for AIP

Instructions

Combine all the marinade ingredients together in a large dish (you may have to cut the ribs into smaller racks) and refrigerate overnight.
Preheat the oven to 300F. Bake the ribs on a foil-lined baking sheet for 2 hours.
Combine the glaze ingredients and brush half over the ribs, then return to the oven for 15 minutes.
Brush the remaining glaze over the ribs and set the oven to broil.
Broil until crispy, about 3-4 minutes, then remove from the oven.
Combine the dressing ingredients together and serve alongside or on top of the ribs.