Asian Honey-Glazed Ribs
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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.
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Asian Honey-Glazed Ribs
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.