Paleo Chinese Sticky Ribs
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.
Prep Time10 minutes mins
Cook Time1 hour hr 45 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Dinner
Cuisine: Chinese
Servings: 3 to 4 servings
Author: Cassy
- 1 rack of pork baby back ribs
- 1/2 teaspoon Chinese Five Spice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 8 ounces coconut aminos
- 1/2 teaspoon black sesame seeds for garnish
- 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.
Enjoy!
Calories: 507kcal | Carbohydrates: 16g | Protein: 36g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 2262mg | Potassium: 498mg | Fiber: 0.3g | Sugar: 0.03g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg