These squeaky-clean Paleo Chinese Sticky Ribs are a breeze to make and are SURE to please the whole family! The ribs are seasoned with a simple dry rub, baked at a low temperature for 1.5 hours, and then glazed with the 1-ingredient sticky sauce.
I am writing to you from Portland, OR today! My dear friend Diane Sanfilippo suggested that I attend this year’s NTA conference for two reasons: much needed girl time and continued nutrition science education. Aside from quality conversations with my friend and really good food, I had no idea what to expect. I am thrilled to say that this conference is, so far, blowing my little no-show sneaker socks off. Yesterday was the first day of the conference and I attended these two talks:
“Everything you need to know about mental health nutrition and have the “guts” to ask.” by Leslie Korn, PhD, MPH, LMHC, ACS, NTP
“Don’t Bonk, BOOM! Dysbiosis, the HPA-Axis and Athletic Performance.” by Cathy Eason, LMT, NTP, CGP, CFSP
I was deeply impressed by the quality of the information! I made copious notes and am eager to continue my own research on certain subtopics. I’ll find a fun way to deliver this information to you all, but I’m thinking that a good deal will show up as content over at the Fed & Fit Project Online and in my Fed & Fit Podcast! So much empowering and unabashed geeky fun. I can’t wait to see what these next few days have in store!
So, speaking of blowing socks off, these Paleo Chinese Sticky Ribs are sure to do just that. What is not to love about these guys?! In case you want help in this department, allow me to offer this organized list of reasons to love these sticky ribs:
They’re incredibly easy to make. I’m talking beginner-level prep skills with pro-level results. We just sprinkle the ribs with the dry seasoning, bake for 1.5 hours at 325 F, baste with sauce (mentioned below), returned to the oven at 425 F for a few minutes to crisp, and served.
They have that perfect fall-off-the-bone doneness we want from ribs. It’s just the right amount of flakiness followed by just the right amount of chew.
The sauce calls for ONE SINGLE ingredient (coconut aminos). I kid you not. It’s also near impossible to goof up. Pour the aminos in a large skillet, set the heat to low/medium, and let it simmer away (while the liquid evaporates off) until it’s thick and sticky.
It combines the wonder of perfectly cooked baby back ribs with a teriyaki-type sticky sauce …sending you close, so very close, to culinary nirvana.
It will keep you far, far away from that Chinese food takeout menu because these ribs are BETTER than what you can find at a restaurant! They’re the new gold standard and are easy enough to make it on the week night dinner menu rotation.
There you have it. These ribs are the bomb.com. They also fall into the “my husband asked me to make this again soon” recipe category. Though my sweet Austin (husband) will eat everything I cook up, he only asks for an immediate repeat when it’s really, really, ridiculously good.
1/4 cup chopped fresh cilantro leaves, for garnish
Preheat the oven to 325 F.
Pat the ribs dry with a paper towel, place it on a rimmed baking sheet, and sprinkle the top with the seasonings. Bake at 325 F for 1.5 hours.
While the ribs are baking, prepare the sauce. Pour the entire bottle of coconut aminos into a large skillet or frying pan. Set it over low/medium heat and allow it to simmer until the majority of the water evaporates. After about 20-25 minutes, the sauce will thicken enough to coat the back of a spoon. At this point, turn the heat off and set the sauce aside.
After 1.5 hours, remove the ribs from the oven, and turn the oven heat up to 425 F.
Pour the sauce over the top of the ribs and return the ribs to the oven to cook at 425 F for an additional 10 minutes. Keep an eye on them and make sure that the top of the ribs don't burn. If they start to blacken, just pull them out a little early.
Let the ribs cool slightly, slice, and garnish with the sesame seeds and cilantro.